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STIR FRY VEGETABLES

Make delicious and healthy takeout style stir fry from your own kitchen! This rainbow veggie stir fry is packed full of flavor!

Stir fry veggies are a classic favorite – whether you serve them alone or as a side dish, everyone will love this simple recipe!


I love the rainbow of color and flavor and how easy it is to make! No fancy ingredients are needed, just a bunch of fresh veggies and an easy 3 ingredient stir fry sauce!

TIPS FOR COOKING YOUR STIR FRY VEGETABLES

  • Use a big pan to fit all of your veggies nicely without overflowing
  • Stir fry vegetables just long enough to where they are cooked, but not mushy
  • Don’t skimp on the garlic and onion, and be sure to use the stir fry sauce recipe listed for best flavor

Stir Fry Vegetables Recipe
Stir fry vegetables recipe with homemade stir fry sauce


Ingredients
  • 1 tablespoon sesame oil
  • 8 oz sliced water chestnuts
  • 8 oz sugar snap peas
  • 8 oz sliced mushrooms
  • 1 red bell pepper, sliced
  • 1 bunch of green onions, sliced (around 1 1/2 cups worth)
  • 4 cups fresh broccoli florets
  • 12 cloves of garlic, minced
  • 1/4 cup minced fresh ginger
  • 1 batch stir fry sauce
  • white rice, for serving
Directions
  1. Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil
  2. Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
  3. Cook for 20 - 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
  4. Add stir fry sauce and cook an additional 3 - 5 minutes, until sauce thickens and coats vegetables
  5. Serve alone or over white rice 

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