This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KetchupWithFrenchs #CollectiveBias
This 30-Minute Vegetable Stir-Fry Recipe is the perfect meal for a busy weeknight dinner!
Weeknights can be crazy so delicious meals that come together fast are a must! This 30-minute Vegetable Stir-Fry Recipe is perfect for those nights! It’s loaded with vegetables, filling, and comes together in no time! It’s also a delicious option for Meatless Mondays too!
The stir fry sauce is a combination of ingredients that are staples in a lot of people’s pantry’s already! Vegetable stock, soy sauce, rice vinegar, and seasonings, make a super flavorful sauce that pairs well with all the vegetables.
My secret ingredient? Ketchup! That’s right, ketchup! It gives the sauce a little tang that is just so good!
Now, about all those vegetables…I like to use broccoli, carrots, water chestnuts, and baby corn. You can swap these out if you have other vegetables you prefer in your stir-fry.
To make things even easier, you can buy broccoli that’s already been cut, carrots can usually be found at the grocery store already shredded, canned water chestnuts come sliced, as well as canned baby corn! Less chopping = faster dinner!
Making the Vegetable Stir Fry
Making this Vegetable Stir Fry is so easy! It’s actually a great recipe to get your kids to help with too! They can put the vegetables in the bowl and measure and combine all the ingredients for the sauce.
First, I steam the broccoli and carrots in the microwave. This is the quick method. If you prefer, you can steam them in a pot, but it may take a little longer. Drain, and run under cold water to stop the cooking process.
Then, open and drain the cans of water chestnuts and baby corn. Add those to the bowl with the broccoli and carrots. Set aside.
Next, I will mix together everything I need for the sauce and set that aside, as well as the cornstarch slurry.
Heat a little oil over medium heat, then add the garlic and ginger and stir for a minute or two.
Add the sauce and cook until thickened.
Then add the vegetables and heat through.
While this is not a traditional vegetable stir-fry, it definitely still tastes as good! It makes a great family-friendly meal and it’s super quick! I hope you’ll give it a try!
30-Minute Vegetable Stir-Fry
- 1 cup vegetable stock *use gluten free, if necessary
- 1/3 cup soy sauce * use gluten free, if necessary
- 2 tablespoons rice vinegar
- 2 tablespoons cooking wine
- 2 tablespoons brown sugar * packed
- 2 tablespoons ketchup
- 1 tablespoon sesame oil * white or sherry
- 1 tablespoon extra virgin olive oil
- 1 cup carrots * sliced thin or into matchsticks
- 3 cups broccoli florets trimmed
- 1 red bell pepper * cut into thin strips
- 1 cup snow peas
- 1 8oz can sliced water chestnuts * drained
- 1 15oz can baby corn * drained
- 2 cloves garlic * minced
- 1 tablespoon ginger * minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- sesame seeds * optional, garnish
- green onions * optional, garnish
- rice or noodles for serving
- Whisk together the vegetable stock, soy sauce, rice wine vinegar, cooking wine, brown sugar, ketchup, and sesame oil. Set aside.
- Add the olive oil to a large skillet over medium-high heat, then add the carrots.
- Cook 2-3 minutes, stirring frequently, then add the broccoli, red bell pepper, snow peas, water chestnuts, and baby corn.
- Cook an additional 5-6 minutes, until everything is tender and heated through.
- Stir in the garlic and ginger and cook for 1 minute.
- Pour in the stir fry sauce and heat for 1-2 minutes.
- Mix together the cornstarch and water.
- Stir the cornstarch slurry into the vegetables and raise the heat to high. Heat for 30 seconds to 1 minute to thicken the sauce.
- Serve as is or over rice or noodles. Garnish with sesame seeds and/or sliced green onions, if desired.
How to Make Stir Fry Gluten FreeTo make this stir fry recipe gluten free, be sure to use gluten free vegetable stock and gluten free soy sauce. Serve over rice or gluten free noodles.
Tips and Techniques
- Swap out the vegetables listed in this recipe for whatever you like or more/less of the ones listed to suite your own personal preferences.
- Shortcuts to make this recipe even quicker include buying broccoli that has already been cut into florets, already sliced or matchstick cut carrots, canned, sliced water chestnuts, as well as jarred, minced garlic and ginger paste.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.