Chinese Vegetable Stir Fry
Whip up a vibrant and healthy Chinese Vegetable Stir Fry that's bursting with color, flavor, and nutrition! Perfect for busy weeknights, this quick 25-minute recipe features an irresistible combination of fresh broccoli, crisp carrots, juicy red bell peppers, tender sugar snap peas, and baby corn. Infused with the bold flavors of garlic, ginger, soy sauce, and oyster sauce, this stir fry is elevated with a silky, savory sauce thickened to perfection. A dash of sesame oil and a sprinkling of sesame seeds add the perfect finishing touch. Serve this delightful plant-forward dish over steamed rice or noodles for an easy, satisfying meal that's packed with wholesome veggies and authentic Asian-inspired flavors.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 cup Sugar snap peas
- 1 cup Baby corn
- 3 cloves Garlic
- 1 tablespoon Ginger root
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 1 teaspoon Cornstarch
- 1 cup Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions
- 1 teaspoon Sesame seeds
Instructions
Wash and prep all vegetables. Cut the broccoli into small florets, thinly slice the carrot into rounds, and julienne the red bell pepper. Trim the sugar snap peas if necessary and rinse the baby corn.
Mince the garlic cloves and finely grate the ginger root. Slice the green onions into thin rounds, separating the white and green parts.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch. Add the water and whisk until the cornstarch is fully dissolved. Set the sauce mixture aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the minced garlic, grated ginger, and the white parts of the green onions to the hot oil. Stir-fry for about 30 seconds, until fragrant.
Increase the heat to high and add the broccoli, carrot slices, red bell pepper, sugar snap peas, and baby corn. Stir-fry for 5 to 7 minutes, or until the vegetables are tender-crisp.
Pour the prepared sauce over the vegetables and stir well. Let the mixture cook for an additional 1 to 2 minutes, allowing the sauce to thicken and coat the vegetables evenly.
Remove the stir fry from heat and garnish with the green parts of the green onions and sesame seeds.
Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 26.2 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
