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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? French’s ketchup! That’s right, ketchup! It gives the sauce a little tang that is just so good!
The reason I use French’s ketchup isn’t just because it tastes really good, even though it does! It’s simply a better-for-you ketchup that uses real ingredients and no artificial anything! Right on the front of the bottle you can see that it also states “no high fructose corn syrup” and “non-GMO.” For me, I can feel good about choosing French’s for my family. You can find it at Walmart stores nationwide.
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!
- 4 Cups broccoli florets trimmed
- 1 Cup matchstick carrots
- 1 8oz Can sliced water chestnuts drained
- 1 15oz can baby corn drained
- 1 Cup vegetable stock **use gluten free if necessary
- 1/3 Cup soy sauce **use gluten free if necessary
- 2 T brown sugar
- 2 T rice vinegar
- 2 T cooking wine
- 2 T French's ketchup
- 1 T sesame oil
- 1 T cornstarch
- 1 T water
- 1 t olive oil
- 2 cloves garlic minced
- 1 t ginger I used paste
- rice or noodles for serving
Place the broccoli and carrots in a medium microwavable bowl or dish and add about 1/4 C water. Cover with plastic wrap leaving one end slightly open to vent. Steam the broccoli and carrots in the microwave for about 5 minutes. Drain, and run under cold water to stop the cooking process. **This is the quick method. If you prefer, you can steam them in a pot, but it may take a little longer.
Open and drain the cans of water chestnuts and baby corn. Add those to the bowl with the broccoli and carrots. Set aside.
In a small or medium sized bowl, mix together the vegetable stock, soy sauce, brown sugar, rice vinegar, cooking wine, French's ketchup, and sesame oil. Set aside.
In a small bowl combine the corn starch and water, set aside.
Heat the olive oil in a large sauce pan over medium heat. Add the garlic and ginger and cook, stirring for about 1-2 minutes. Add the sauce and cornstarch mixture to the pan and raise the heat to medium-high. Bring to a boil, then lower the heat and simmer until thickened, stirring occasionally.
Once the sauce reaches the desired thickness, add the vegetables to the pan and stir to coat them with the sauce. Cook until the vegetables are heated through, about 3-4 minutes.
Serve by itself, or over rice or noodles.