For a richer flavor, use homemade vegetable broth instead of water and bouillon. Adjust the amount of red pepper flakes to your preferred level of spice. Feel free to substitute any of your favorite vegetables. Bell peppers, mushrooms, and zucchini all work well. For added protein, stir in cooked chicken, beef, shrimp, or fried tofu during the last few minutes of cooking. The sauce can be made up to 3 days in advance and stored in the refrigerator.
Sarah's Easy Vegetable Stir-Fry
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PREP TIME45 mins
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COOK TIME28 mins
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TOTAL TIME1 hrs 13 mins
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SERVING4 People
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VIEWS18
A vibrant and customizable Chinese-inspired stir-fry, featuring a rich, umami-packed brown sauce. This dish celebrates the freshness of your favorite vegetables, offering a delightful balance of textures and flavors. Perfect as a quick weeknight meal, and easily adaptable to include your choice of protein.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Fiber12 g
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Protein13 g
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Saturated Fat2 g
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Sodium1626 mg
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Sugar22 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a saucepan, whisk together water, soy sauce, bouillon powder, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes until the cornstarch is fully dissolved. (Estimated time: 3 minutes)
02
Step
5 mins
Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring frequently to prevent sticking. (Estimated time: 5 minutes)
03
Step
10 mins
Continue to boil, stirring frequently, until the sauce has thickened and reduced by about a third. (Estimated time: 10 minutes). Remove from heat and set aside.
04
Step
1 mins
Heat peanut oil in a large skillet or wok over medium-high heat.
05
Step
10 mins
Add the cabbage, asparagus, carrots, broccoli, snow peas, and celery to the skillet. Stir-fry until the vegetables are tender-crisp, but not mushy. Stir with a spatula. (Estimated time: 8-10 minutes)
06
Step
2 mins
Reduce the heat to low. Pour the prepared sauce over the vegetables and stir until they are evenly coated. (Estimated time: 2 minutes)
07
Step
1 mins
Serve the vegetable stir-fry hot over cooked white rice. Garnish with chow mein noodles if desired.
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RECIPE REVIEWS
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Please Rate
Oliver Bechtelar
Jun 20, 2025This recipe is a lifesaver! I always have vegetables on hand, and the sauce is so easy to whip up.
Alessia Murray
Jun 14, 2025I doubled the recipe for a party, and it was a huge hit!
Braxton Champlin
Jun 12, 2025My family loved this! Even my picky eater devoured it. Thank you for a great recipe!
Sandrine Greenfelder
Jun 9, 2025The sauce was a bit too salty for my taste, so I reduced the amount of soy sauce. Next time, I'll try using fresh ginger instead of minced.
Reilly Leannon
May 13, 2025Very versatile recipe! I used what I had in the fridge and it turned out great!
Kailyn Grimes
Apr 15, 2025I added some sliced mushrooms and used brown rice – it was delicious and healthy!