Easy Vegetable Stir Fry Recipe :- You can make a vegetable stir fry using a range of vegetables and it’s a quick, flexible, and healthy dish. This recipe makes a tasty and filling supper by combining vibrant vegetables with a tasty sauce. It’s ideal for hectic weeknights when you need to quickly put something tasty and nutritious on the table.
Easy Vegetable Stir Fry Recipe – Learn Like a Pro
This recipe makes a tasty and filling supper by combining vibrant vegetables with a tasty sauce. It’s ideal for hectic weeknights when you need to quickly put something tasty and nutritious on the table.
Ingredients:
- For the Stir Fry:
- 2 tablespoons vegetable oil (such as sesame oil or peanut oil)
- 4 cups mixed vegetables, such as bell peppers, broccoli, carrots, snap peas, mushrooms, and onions, thinly sliced or chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated or minced
- Salt and pepper to taste
- Cooked rice, noodles, or quinoa, for serving (optional)
- For the Sauce:
- ¼ cup soy sauce (or tamari for gluten-free option)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions:
To make the sauce, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and water in a small bowl and whisk until well combined. Put aside.
Get the veggies ready: Choose your veggies, wash them, then cut them into bite-sized pieces. To achieve even cooking, it is essential to cut them into uniform sizes.
Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Any neutral oil will do; you may even try adding some flavor with peanut or sesame oil.
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Add Aromatics: Sautee the grated ginger and minced garlic in the heated oil for about 30 seconds, or until aromatic. Take care to prevent them from burning.
Cook the Vegetables: Fill the skillet or wok with the chopped vegetables. Stir-fry them for five to seven minutes, or until they become crisp-tender. They should be cooked through but still have some crispness.
Season: Toss the veggies with a pinch of salt and freshly ground pepper. If preferred, you can also add extra ingredients like sesame seeds for garnish or red pepper flakes for heat.
Add the Sauce: Pour the sauce over the cooked vegetables in the skillet or wok after giving it a brief toss to recombine. To evenly coat the vegetables in sauce, give them a good stir.
Thicken the Sauce (Optional): Stir the stir fry continuously for a further one to two minutes, or until the sauce has somewhat thickened, if you would like it thicker.
Serve the hot vegetable stir fry over cooked rice, noodles, or quinoa, if preferred, when the sauce has heated through and the veggies have been coated. Take the skillet or wok from the heat.
Nutrition Tips:
Make sure you eat a range of veggies. veggies of different colors offer different nutrients. Get a mix of different colors to make sure you get lots of different vitamins and minerals.
Don’t cook too long: Because it’s a quick way to cook, stir-frying helps the veggies keep their nutrients. Loss of nutrients can happen if you cook veggies too long, so try to keep them tender-crisp.
Healthy Fats: Sesame oil really makes the stir-fry taste good, and it also has a lot of healthy fats in it. To keep the food healthy, use it in small amounts.
Add protein to the stir-fry, like tofu, chicken, or shrimp, to make it a healthy meal. To keep the dish healthy, choose lean meats and watch how much you eat.
Watch Out for salt: Soy sauce tastes great, but it can have a lot of salt. Choose versions with less salt or don’t use it much. You can also use coconut aminos or something else that has less salt. Serve over Whole Grains: If you’re going to serve the stir-fry over rice or noodles, choose whole grain for extra fiber and calories.
