There are so many reasons to love stir-fried vegetables. Unless you are using a ton of oil (don’t do that) or a copious amount of some bottled sauces it’s a light, beautiful, and healthy way to prepare all kinds of vegetables.
Stir-Fried Vegetables: An easy combo of stir-fried vegetables provides a gorgeous color medley and crisp-tender texture.Tweet This
What Vegetables to Use in Stir Fried Vegetables
This recipe calls for broccoli, carrots, onions, bell peppers plus ginger and garlic, but you can sub in and out any vegetables you wish. Just pay attention to the cooking times, starting with the more dense vegetables, which will take longer to cook (such as carrots and broccoli), and adding more delicate vegetables later (like bok choy and peas).
A combo of vegetables offers a gorgeous color medley and variation in texture. But there’s something to be said about stir frying one or two individual vegetables as well – a) it’s so fast and easy, b) it helps you figure out what to do with that head of broccoli or those bunches of bok choy, and c) there is beauty in the simplicity of one vegetable stir fry.
Slicing Vegetables on the Diagonal
If you want to make your stir fry look a bit more upscale, kit’s all in how you cut the vegetables. The carrots can be cut on the bias, which mean diagonal slices, which somehow gives the stir fry a bit more elegance. If elegance is what you’re going for in a stir fry. I also like to cut my sugar snap and snow peas in half on a diagonal for the same reason, and you can add those here if you wish.
Simplest Vegetable Stir Fry
This recipe is very clean and simple – ginger, garlic, soy sauce. You can always amp it up with some sesame oil, hoisin sauce, oyster sauce, or any number of Asian condiments or bottle sauces. But if you are looking for fast and easy and straightforward do nothing but stick to the basics and you will have a veggie stir fry to be quite happy with.
How to Stir Fry Vegetables
Heat some oil in a wok or large skillet over high heat. Add the onions and carrots and stir-fry for 5 minutes until the vegetables start to become tender.
Add the bok choy, bell pepper, ginger and garlic and stir-fry for 3 minutes until everything is almost tender, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
Add the soy sauce and stir to combine everything well.
What to Serve with Simple Stir-Fried Vegetables:
Other Stir Fry Recipes:
- Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce
- Stir Fried Chicken with Pea Shoots
- Pork and Bok Choy Stir Fry
- Shrimp Lo Mein
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Simple Stir-Fried Vegetables
- 2 tablespoons vegetable oil
- 1 large onion , halved and sliced
- 2 cups thinly sliced carrots
- 2 cups sliced bok choy (regular or baby, either is fine)
- 1 red pepper , cored, seeded and sliced into thin strips
- 1 teaspoon finely minced garlic
- 2 teaspoon finely minced peeled fresh ginger
- 2 tablespoons soy sauce , preferably less sodium, or to taste
- Heat the oil in a wok or large skillet over high heat. Add the onions and carrots and stir-fry for 5 minutes until the vegetables start to become tender. Add the bok choy, bell pepper, ginger and garlic and stir-fry for 3 minutes until everything is almost tender, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
- Add the soy sauce and stir to combine everything well. Serve hot.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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