Vegetable Stir Fry – Cooking Classy

Vegetable Stir Fry – A beautiful, colorful rainbow of fresh vegetables are sautéed together in a hot skillet or wok and seasoned with a abundantly flavorful sweet and savory stir fry sauce. It’s nutritious and completely delicious!

Rainbow Vegetable Stir Fry Recipe

Our favorite takeout-style easy vegetable stir fry! Made with a lovely blend of colors and boasting with plenty of fresh flavor.

It makes a delicious vegetarian main dish (with a vegan option) that you can serve with brown rice or white rice, or it can double as a side to a healthy protein such as salmon, shrimp or chicken.

In it you’ll find a tasty variety of vegetables and the stir fry sauce will leave you craving more!

It’s easy to substitute here using other vegetables you may have on hand (see ideas below).

So clean out the fridge with all those veggies and make this delicious stir fry!

Vegetable Stir Fry Recipe Ingredients

• Liquid: Vegetable broth or chicken broth
• Sweetener: Honey
• Seasonings: Soy sauce, shao xing wine, sriracha, rice vinegar, sesame oil, garlic, ginger
• Thickener: Cornstarch
• Fat: Olive oil
• Vegetables: Button mushrooms, carrots, red and yellow bell pepper, red onion, broccoli, snap peas

How to Make Stir Fry Sauce

1. In a medium mixing bowl whisk together broth, soy sauce, honey, shao xing wine, sriracha, rice vinegar, sesame oil, and cornstarch.
2. Whisk very well until the cornstarch has dissolved.
3. Set aside.
4. Don’t forget to stir it once more before adding to the pan as the cornstarch tends to separate again.

How to Stir Fry Vegetables

1. Heat 1 Tbsp olive oil in a 12-inch skillet or a wok over moderately high heat. Add mushrooms and saute 3 minutes.
2. Add carrots. Saute 2 minutes.
3. Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, broccoli and red onion. Saute 2 minutes.
4. Add broccoli, peas, garlic and ginger and saute 4 minutes or until vegetables are tender crisp.
5. Whisk sauce mixture once more then pour into skillet. Cook and toss until sauce is thickened about 30 to 60 seconds.
6. Serve right away. Optionally top with sesame seeds if desired.

Possible Variations

• Various mushrooms: Shitake or crimini mushrooms are other great mushroom options here.
• Use other vegetables: Asparagus, cabbage, baby corn, zucchini, celery (thin sliced), shelled edamame, eggplant or green beans are all good options here.
• Shaoxing wine substitute: Dry sherry will work for shoaxing wine in this recipe.
• Reduce sodium: Use low-sodium soy sauce in place of regular if needed to reduce salt content.
• Vinegar substitute: Apple cider vinegar will work for rice vinegar.
• Oil alliterative: Peanut oil, canola oil, vegetable oil or refined coconut oil work for olive oil.

Making It Vegan

To make this recipe vegan just be sure use vegetable broth option and replace honey with pure maple syrup. Leave everything else as is.

Helpful Tips for the Best Stir Fry

• Use a fairly high heat so vegetables have a chance to brown. This is also best for stir fry to help it cook quickly.
• Only toss vegetables occasionally when stir frying so they have a chance to get some color.
• Cut vegetables fairly even in size for uniformity.
• Be careful not to over-cook the vegetables. They should just be tender crisp when done. The residual heat will continue to soften them a little further even off heat.

How to Store and Reheat

• Store any leftover in the fridge in an airtight container, keep it separate from rice or it will make rice soggy.
• Reheat in a skillet over stovetop over medium heat stirring frequently.
• Or reheat in microwave (in a microwave safe dish) tossing occasionally.

More Delicious Stir Fry Recipes to Try