Best 5 Easy Veggie Stir Fry Recipes

## Easy Veggie Stir Fry: A Culinary Journey Through Freshness and Simplicity ##

In the realm of culinary delights, the veggie stir fry stands as a testament to the power of simplicity and the vibrant flavors of fresh vegetables. This versatile dish invites you on a culinary journey, where the harmonious blend of textures, colors, and tastes creates a symphony of flavors that dances on your palate. With a myriad of vegetable options and endless variations, the veggie stir fry is a blank canvas for creativity, allowing you to explore a world of culinary possibilities.

From the earthy sweetness of bell peppers and the crisp crunch of broccoli to the tender embrace of baby corn and the juicy burst of cherry tomatoes, each ingredient brings its unique charm to the stir fry. The addition of aromatic garlic and ginger adds a layer of depth and complexity, while a dash of soy sauce or tamari infuses the dish with umami richness. Whether you prefer a classic stir fry with a light sauce or a more substantial one with a thick, flavorful gravy, this collection of recipes has something for every palate.

So, embark on this culinary adventure and discover the endless possibilities of the veggie stir fry. Let your taste buds rejoice as you savor the vibrant flavors and delightful textures of fresh vegetables, expertly combined to create a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

SARAH'S EASY VEGETABLE STIR-FRY

Sarah's Easy Vegetable Stir-Fry image

This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles.

Provided by Sarah Dipity

Categories Main Dish Recipes Stir-Fry

Time 1h13m

Yield 4

Number Of Ingredients 18

Ingredients

3 ½ cups cold water
⅔ cup low-sodium soy sauce
5 tablespoons vegetarian beef-flavored bouillon
3 tablespoons cornstarch
2 ½ tablespoons white sugar
4 teaspoons bottled minced garlic
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger root
¼ teaspoon red pepper flakes, or more to taste
3 tablespoons peanut oil, or more as needed
½ head cabbage, coarsely chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups sliced carrots
1 (8 ounce) package fresh broccoli florets
2 cups snow peas
2 cups diagonally sliced celery
2 cups cooked white rice

Steps:

Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

Nutrition Facts : Calories 410.4 calories, Carbohydrate 66.8 g, Fat 12.5 g, Fiber 11.5 g, Protein 12.6 g, SaturatedFat 2.1 g, Sodium 1626.4 mg, Sugar 21.6 g

QUICK VEGGIE STIR-FRY

Quick Veggie Stir-Fry image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons lemon juice
1 lemon, zested
3 tablespoons vegetable or peanut oil
1 head broccoli, cut into florets, stalks peeled and sliced
1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix)
1 (15-ounce) can baby corn, drained

Steps:

In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

EASY ASIAN VEGGIE STIR FRY

Easy Asian Veggie Stir Fry image

Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.

Provided by Parsley

Categories Onions

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons sesame oil
1 lb button mushroom, washed and cut in half, large ones quartered
1 small red onion, coarsley chopped
1 large head bok choy, trimmed and cut into 1 1/2-inch slices
1 (8 ounce) can sliced water chestnuts, drained
2 -3 garlic cloves
1/8-1/4 teaspoon red pepper flakes, more if you can take it
1/2 teaspoon freshly grated ginger
1/8-1/4 teaspoon pepper
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
salt, if needed to taste

Steps:

Heat sesame oil over med-high heat in a large skillet or wok.
Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
In a small cup whisk together soy sauce and honey; pour into skillet.
Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.

Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
Return the chicken and vegetables to the saucy pan, stir until heated through.
Serve with hot rice or noodles.
Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

Tips:

Prep your ingredients in advance. This will help you save time and ensure that everything is cooked evenly.

Use a large skillet or wok. This will allow you to cook all of the vegetables at once without overcrowding them.

Heat your skillet or wok over high heat. This will help to sear the vegetables and prevent them from becoming soggy.

Add the vegetables to the skillet or wok in batches. This will help to prevent them from steaming and becoming limp.

Stir the vegetables frequently. This will help to ensure that they cook evenly and that they don't burn.

Add the sauce to the skillet or wok once the vegetables are cooked. This will help to flavor the vegetables and give them a glossy appearance.

Serve the stir-fry immediately. This will help to ensure that the vegetables are still crisp and flavorful.

Conclusion:

Vegetable stir-fry is a quick, easy, and healthy meal that can be enjoyed by people of all ages. With a variety of vegetables to choose from and a variety of sauces to flavor them, there is a stir-fry recipe out there for everyone. So next time you're looking for a healthy and delicious meal, give vegetable stir-fry a try.