Stir Fried Asian Vegetables
Bursting with vibrant colors, irresistible textures, and bold flavors, this Stir Fried Asian Vegetables recipe is a quick and healthy dish that’s perfect for any occasion. Featuring a medley of crisp broccoli florets, sweet snap peas, juicy red bell peppers, and tender baby corn, this recipe comes to life with the aromatic punch of garlic and ginger. A savory sauce made with soy sauce, optional oyster sauce, and sesame oil ties everything together, creating a delicious balance of umami and freshness in every bite. Ready in just 25 minutes, this one-pan dish is ideal as a main course paired with steamed rice or as a flavorful side. Garnished with sesame seeds and green onions, it's a feast for the eyes and the taste buds! Perfect for weeknight dinners or meal prep, this recipe is your go-to for quick, nutritious, and satisfying veggie-packed meals.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 cup Snap peas
- 1 cup Baby corn
- 1 medium Red bell pepper, thinly sliced
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (optional but recommended)
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil or peanut oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Green onions, sliced (for garnish)
Instructions
Wash and prepare all the vegetables, cutting them into bite-sized pieces.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir well to create the sauce and set aside.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil or peanut oil and let it heat up.
Add the minced garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, carrots, snap peas, baby corn, red bell pepper, and mushrooms to the wok. Stir-fry for 5-7 minutes, tossing frequently, until the vegetables are tender-crisp.
Pour the prepared sauce into the wok and toss the vegetables to coat evenly. Cook for another 1-2 minutes until the sauce thickens and everything is well combined.
Remove the stir-fried vegetables from the heat and transfer to a serving dish.
Garnish with sesame seeds and sliced green onions before serving.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 31.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 340 mg | 26% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1792 mg | 38% | |
*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.
