Description
A quick, healthy, and vibrant one-pot vegetable stir fry featuring a colorful mix of fresh vegetables tossed in a savory garlic-ginger sauce. This easy weeknight meal is naturally vegan and comes together in under 20 minutes.
Ingredients
Scale
- Sauce Base:
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup water or vegetable broth
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Thickening Agent:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Vegetables:
- 2 tablespoons avocado oil
- 1 large head of broccoli, cut into bite-sized florets
- 1 large carrot, thinly sliced on the diagonal
- 1 red bell pepper, deseeded and sliced into thin strips
- 1 yellow bell pepper, deseeded and sliced into thin strips
- 8 ounces cremini mushrooms, sliced
- 1 cup snap peas or snow peas
- 4 scallions, chopped (white and green parts separated)
- Optional Garnishes:
- Toasted sesame seeds
- Chopped cilantro
- Red pepper flakes
- Base Options:
- Cooked jasmine rice, brown rice, quinoa, or noodles.
Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
- Add harder vegetables first (carrots and broccoli) and stir-fry for 2-3 minutes.
- Add remaining vegetables (bell pepper, snap peas, mushrooms) and continue to stir-fry for 3-4 minutes until crisp-tender.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch (if using).
- Pour the sauce over the vegetables and toss to coat. Cook for 1-2 minutes until the sauce thickens slightly.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For protein, add tofu, tempeh, or edamame in the last few minutes of cooking.
- Adjust the sauce to your preference by adding a pinch of red pepper flakes for heat or a teaspoon of maple syrup for sweetness.
- Serve over rice, quinoa, or noodles for a complete meal.
- Use any combination of vegetables you have on hand; zucchini, cabbage, and baby corn work well too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg