Vegetarian Stir-Fry

Posted by Sarah Eva on

Vegetarian Stir-Fry

Vegetarian Stir-Fry

Absolutely! Here's my favorite veggie stir-fry recipe, bursting with color, flavor, and perfect for a satisfying vegetarian meal. It's totally customizable – feel free to swap out the vegetables based on what you have on hand or what's in season! This recipe comes together in about 30 minutes, making it a great weeknight dinner option.

Estimated Timing:

Prep time: 5 minutes

Cook time: 10-12 minutes

Total time: 15-17 minutes

Ingredients:

For the Stir-Fry:

  • 1 tablespoon vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas, trimmed
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 (14-ounce) can baby corn, drained (optional)
  • 1 cup sliced mushrooms (cremini, white, or your favorite kind)
  • 1/2 cup chopped tofu (optional) - press the tofu to remove excess moisture
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1/4 cup vegetable broth
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha (or more to taste, depending on your spice preference)
  • Salt and freshly ground black pepper, to taste

For Serving:

  • Cooked rice or noodles (brown rice, white rice, quinoa, or your favorite option)
  • Chopped green onions (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Let's Get Stir-Frying!
  2. Prep time: Wash and chop all your veggies. In a small bowl, whisk together the soy sauce, cornstarch, vegetable broth, brown sugar, and sriracha. Set aside.
  3. This should take about 5 minutes.
  4. Heat it up: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the bell peppers, broccoli florets, sugar snap peas, and onion. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened and crisp-tender.
  5. Add more goodies: Push the veggies to the side of the pan and add the garlic. Cook for 30 seconds, until fragrant. Then, add the mushrooms and tofu (if using). Stir-fry for an additional 2-3 minutes, or until the mushrooms are softened and the tofu is lightly browned.
  6. Sauce time! Pour the sauce mixture into the pan and bring to a simmer, stirring constantly. The sauce should thicken slightly.
  7. Finishing touches: Toss the cooked vegetables back into the pan and coat them with the sauce. Season with salt and pepper to taste.
  8. This cooking stage should take about 5-7 minutes.
  9. Serve and enjoy! Spoon the stir-fry over cooked rice or noodles. Decorate with chopped green onions and sesame seeds (discretionary).
  10. Enjoy! This vegetarian stir-fry is a colorful, flavorful, and satisfying meal. It's packed with nutrients and can be easily customized to your liking. With its quick cooking time and minimal mess, it's a perfect choice for busy weeknights.

Tips for a Restaurant-Worthy Stir-Fry:

  • Prep is key: Wash and chop all your vegetables beforehand. This ensures everything cooks evenly and helps the stir-fry come together quickly.
  • High heat, short cook time: Stir-fries cook quickly over high heat. Don't overcrowd the pan, or the vegetables will steam instead of sear. Cook them in batches if necessary.
  • The power of cornstarch: Cornstarch helps thicken the sauce and creates a nice glossy sheen.