Vegan Stir-Fried Vegetables with Egg
Transform your weeknight dinners with this vibrant and crowd-pleasing Vegan Stir-Fried Vegetables with Egg recipe! Packed with colorful veggies like broccoli, snap peas, and baby corn, this dish boasts a perfect balance of crunch, flavor, and nutrition. A fragrant blend of minced garlic, ginger, soy sauce, sesame oil, and vegetable broth creates a delightful stir-fry sauce that coats every bite with rich umami goodness. Quick and easy to prepare—ready in under 30 minutes—this recipe is ideal for busy evenings yet elegant enough for entertaining. Pair it with rice or noodles for a complete meal, and customize with optional sesame seeds for added texture. Dive into this wholesome, veggie-forward dish that bridges classic stir-fry flavors with modern, plant-based appeal!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 large red bell pepper, sliced
- 1 cup snap peas
- 1 cup baby corn
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (tamari for gluten-free option)
- 1 tablespoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable broth
- 1 tablespoon olive oil
- 2 stalks green onions, chopped
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Prepare all the vegetables by washing, slicing, and chopping as needed.
In a small bowl, mix the soy sauce, toasted sesame oil, cornstarch, and vegetable broth until well combined to create the stir-fry sauce.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the minced ginger and garlic. Stir frequently to prevent burning and cook for about 30 seconds, until fragrant.
Add the broccoli florets, carrots, and red bell peppers to the skillet. Stir-fry for 3-4 minutes until they start to soften.
Next, add the snap peas and baby corn. Stir-fry for an additional 3 minutes to ensure all the vegetables are tender-crisp.
Pour the prepared stir-fry sauce over the vegetables and toss to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken and coat the vegetables.
Remove the skillet from the heat and sprinkle the chopped green onions over the top.
Garnish with sesame seeds, if desired, and serve immediately with your choice of rice or noodles.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1408 mg | 30% | |
*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.
