Vegetable Stir Fry Recipe

If you're looking for delicious ways to add more vegetables to your diet, a fail-proof vegetable stir fry recipe is what you need. This traditional Chinese technique of quickly cooking vegetables over a high flame is easy and delicious, and works virtually with nearly any vegetables that you have on-hand.

With stir-frying, what you're looking for are vegetables that are slightly softened, with a nice bite in the center and some browning around the edges. Be careful not to soften the vegetables too much, as you don't want them to turn to mush or lose their color. Don't have a wok? A cast-iron skillet works just as well.

This versatile stir-fry recipe from plant-based recipe developer Alexandra Shytsman is a great way to use up whatever is in your produce drawer. Serve these veggies over rice or noodles, and garnish with sesame seeds, fresh herbs, or even a drizzle of sriracha for extra flavor.

First up, gather your veg. We love the combo of cremini mushrooms, carrots, bell pepper, and onion. Other options are zucchini, broccoli, cauliflower, string beans, or snow peas. For the glaze, you'll need soy sauce, sesame oil, cornstarch, maple syrup or honey, fresh garlic and ginger, chili flakes, and black pepper.

Cut your vegetables into roughly the same size. Smaller pieces will cook quicker than bigger ones, so keep that in mind as you chop them.

Heat some neutral oil in a wok or large skillet. Using medium-high heat will ensure the vegetables can get nicely browned, and prevent them from steaming and becoming mushy.

While the vegetables are cooking, mix up the soy sauce, sesame oil, maple syrup, cornstarch, chili flakes, garlic, ginger, and black pepper.

When the vegetables are nicely browned, add the sauce and stir until the veg are evenly coated and glossy. Serve over rice or noodles, if you'd like. You could also upgrade these veggies into a fuller meal, by stir frying them with a protein like chicken or beef, or serving them alongside some tofu for some added nutrients.