30-Minute Vegetable Stir-Fry
This super easy Vegetable Stir-Fry recipe is the perfect meal for those busy weeknights. You can make this simple dinner recipe is just 30 minutes - plus it's gluten free friendly!
Servings: 4 servings
Calories: 313kcal
Ingredients
- 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 white 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
Instructions
- 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.
Video
Notes
How to Make Stir Fry Gluten Free
To 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.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 53g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 1438mg | Potassium: 793mg | Fiber: 8g | Sugar: 20g | Vitamin A: 7412IU | Vitamin C: 123mg | Calcium: 68mg | Iron: 3mg