You don't like mushy and bland vegetables! This Vegetable Stir Fry is very easy to make, versatile and so delicious! The sauce for this Vegetable Stir Fry is to die for! Savory balanced sweet. Even the most adamant veggies haters will love this recipe. Takes minutes to prepare. VEGAN+ GLUTEN FREE.

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VEGETABLE STIR FRY

This Vegetable Stir Fry is very easy to make, versatile and so delicious! The sauce for this Vegetable Stir Fry is to die for! Savoury balanced sweet.

Author: Chefjar

Prep Time15

Cook Time10

Total Time25

Servings:

Calories: 147kcal

Ingredients

STIR FRY
Broccoli- 1 kg/ 2 pounds cut into 1-inch florets
Mushrooms sliced /halved or left in quarters- 300 gm
Green bell peppers diced into 1-inch cubes- 1
Red bell peppers diced into 1-inch cubes- 1
White onion diced into 1-inch cubes- 1
Cabbage diced- ½ cup
Baby carrots halved - ½ cup
Garlic cloves minced or finely chopped- 7
Green chilies thinly sliced- 2, optional
Red chili flakes- ½ tsp. optional
Vegetable oil - 3 tbsp.
FOR THE SAUCE
Oyster sauce- 3 tbsp.
Soy sauce- 2 tbsp.
Corn starch- 1 ½ tbsp.
Water/ Vegetable stock- ¼ cup
SERVING SUGGESTIONS
Steamed rice
Egg noodles

Instructions

Heat the vegetable oil in a large wok/ skillet over medium-high heat. Add the garlic, red chili flakes ( optional) and stir-fry 1-2 minutes or until fragrant; then add the onion, mushrooms and stir fry 2 minutes. Add the remaining vegetables( broccoli florets,green bell pepper, red bell pepper, cabbage, baby carrots, green chili ( optional)), stir fry 5 minutes or until the veggies are tender-crisp.
In the meantime combine oyster sauce with soy sauce in a medium bowl. Pour over the veggies and stir to mix well for another 1 minute.
Dissolve 1 ½ tbsp. corn starch in ¼ cup of water; add the mixture to the veggies, stir for another 1 minute to coat with the sauces.
Serve immediately and enjoy!

Nutrition

Course: Vegetarian

Cuisine: Asian

Keyword: stir fry recipes, vegan, vegetable stir fry

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