Vegetable Stir Fry

This easy stir-fry recipe features colorful veggies tossed in a glossy Chinese-style savory stir-fry sauce. Toss in whatever you have in the fridge, and this dish is ready in under 15 minutes!

Course Dinner, Lunch, Side Dish

Cuisine Chinese

Keyword stir fry vegetables, vegetable stir fry recipe, veggie stir fry

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 112kcal

Author Megan

Equipment

Ingredients

Stir Fry Sauce

1 ½ tablespoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar
¾ cup vegetable stock or chicken stock
1 tablespoon cornstarch
1 teaspoon sesame oil

Stir Fry

4 cloves garlic minced
1 inch knob ginger minced
5-6 bunches baby bok choy halved or quartered
1 carrot thinly sliced
4 stalks green onion sliced into 1-inch pieces, whites and green parts divided
1 red bell pepper thinly sliced
6 shiitake mushrooms stems removed, thinly sliced
½ cup snap peas ends removed, and de-string the spine
½ cup baby corn

Instructions

Mix the stir-fry sauce. In a small mixing bowl, mix together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, stock, cornstarch, and sesame oil.
Cook the stir fry. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and white parts of the green onion, and sauté for 30 seconds or until fragrant. Then add the bok choy, carrots, bell peppers, shiitake mushrooms, and snap peas, and toss for 4-5 minutes or until lightly softened.
Add sauce. Lastly, add the green parts of the green onion and the sauce, then toss for 1-2 minutes, or until the sauce thickens.
Serve. Serve immediately with steamed rice and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition