Vegetable stir-fry is a quick and easy dish that is perfect for a weeknight dinner. It’s a healthy and delicious way to get in your daily dose of vegetables. The dish is made by quickly stir-frying a variety of vegetables in a hot wok or pan with a flavorful sauce. You can use any vegetables you prefer, and the dish can be served with rice or noodles.
To make a vegetable stir-fry, you will need to have all of your vegetables prepped, and your sauce made ahead of time. In a hot wok or pan, add a small amount of oil and stir-fry your vegetables in batches, starting with the hardest and longest-cooking vegetables first and working your way to the quickest-cooking vegetables. Once all of the vegetables are cooked, you can add your sauce and continue to stir-fry for a minute or two until everything is heated through and well coated with the sauce.
- 1 pound mixed vegetables (such as broccoli, bell peppers, carrots, snap peas, mushrooms, and onions)
- 2 cloves of garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Optional: sesame seeds, green onions, for garnish
- In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, sesame oil, honey, salt, and pepper.
- In a wok or large pan, heat the vegetable oil over high heat. Add garlic and ginger and stir-fry for 30 seconds.
- Add the vegetables and stir-fry for about 3-4 minutes or until vegetables are tender but still crisp.
- Add the sauce and stir-fry for another 1-2 minutes or until the vegetables are well coated.
- Serve over rice or noodles and garnish with sesame seeds and green onions if desired.
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