This vibrant vegetable stir-fry is a quick and healthy meal that brings together a medley of fresh vegetables in a flavorful sauce. Perfect for a weeknight dinner, it pairs wonderfully with rice or noodles, making it a versatile dish that can be customized to your taste.
Some ingredients in this recipe might not be staples in every household. Oyster sauce is a thick, savory sauce made from oysters and is commonly used in Asian cuisine. Sesame oil adds a nutty flavor and is often used as a finishing oil rather than for cooking. These can be found in the international aisle of most supermarkets.
Ingredients For Vegetable Stir-Fry Recipe
Vegetable oil: Used for stir-frying the vegetables, it has a high smoke point.
Broccoli florets: Adds a crunchy texture and is rich in vitamins.
Bell peppers: Provide a sweet flavor and vibrant color.
Carrots: Add a slight sweetness and are packed with nutrients.
Snap peas: Offer a crisp texture and fresh taste.
Soy sauce: Adds a salty, umami flavor to the dish.
Oyster sauce: Brings a rich, savory depth to the stir-fry.
Sesame oil: Adds a nutty aroma and flavor, used as a finishing touch.
Garlic: Provides a pungent, aromatic base.
Ginger: Adds a warm, spicy note to the stir-fry.
Technique Tip for This Recipe
When stir-frying, make sure to cut all vegetables into uniform sizes to ensure even cooking. Preheat the wok before adding the vegetable oil to prevent sticking and achieve a nice sear. Stir-fry the garlic and ginger just until fragrant to avoid burning, which can impart a bitter taste. Add the soy sauce, oyster sauce, and sesame oil towards the end to coat the vegetables evenly and preserve their vibrant colors.
Suggested Side Dishes
Alternative Ingredients
vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium and adds a slightly richer flavor.
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be cooked in the same way as broccoli.
sliced bell peppers - Substitute with sliced zucchini: Zucchini offers a similar crunch and can absorb flavors well.
sliced carrots - Substitute with sliced sweet potatoes: Sweet potatoes provide a similar sweetness and texture when sliced thinly.
snap peas - Substitute with green beans: Green beans have a similar crisp texture and can be cooked in the same manner.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.
oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweetness and depth of flavor.
sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point.
garlic - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish.
grated ginger - Substitute with ground ginger: Ground ginger provides a similar spicy warmth, though it is more concentrated, so use less.
Other Alternative Recipes
How To Store / Freeze This Dish
- Allow the vegetable stir-fry to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
- Transfer the cooled stir-fry into an airtight container. For best results, use a container that fits the amount of stir-fry snugly to minimize air exposure.
- Store the container in the refrigerator. The vegetable stir-fry will stay fresh for up to 3-4 days.
- For longer storage, consider freezing the stir-fry. Place the cooled stir-fry into a freezer-safe container or a resealable freezer bag. Remove as much air as possible before sealing.
- Label the container or bag with the date to keep track of its freshness.
- When ready to eat, thaw the stir-fry in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables.
- Reheat the stir-fry in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
- Stir-fry until heated through, approximately 5-7 minutes. Ensure the vegetables are evenly warmed without becoming overly soft.
- Serve hot, and enjoy the convenience of a pre-prepared, delicious vegetable stir-fry with your favorite rice or noodles.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet or wok over medium heat.
- Add a splash of vegetable oil or a bit of water to prevent sticking.
- Add the leftover vegetable stir-fry and stir occasionally.
- Heat for about 5-7 minutes until the vegetables are warmed through and maintain their tender-crisp texture.
Microwave Method:
- Place the leftover stir-fry in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap to retain moisture.
- Heat on high for 1-2 minutes, stirring halfway through.
- Check if the vegetables are heated evenly; if not, continue heating in 30-second intervals.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the vegetable stir-fry evenly on a baking sheet or in an oven-safe dish.
- Cover with aluminum foil to prevent drying out.
- Bake for about 10-15 minutes, stirring halfway through, until the vegetables are heated thoroughly.
Steam Method:
- Set up a steamer basket over a pot of simmering water.
- Place the leftover stir-fry in the basket.
- Cover and steam for about 5-7 minutes until the vegetables are heated through and retain their crispness.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the vegetable stir-fry in the air fryer basket in a single layer.
- Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
Best Tools for This Recipe
Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.
Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.
Cutting board: A sturdy surface used for chopping and slicing vegetables.
Chef's knife: A versatile knife essential for cutting and preparing vegetables.
Measuring spoons: Tools used to measure small quantities of ingredients like soy sauce, oyster sauce, and sesame oil.
Grater: A tool used for grating ginger to ensure it is finely shredded.
Garlic press: An optional tool for mincing garlic quickly and efficiently.
Mixing bowl: A bowl used to combine sauces before adding them to the stir-fry.
Rice cooker: An optional appliance for cooking rice to serve with the stir-fry.
Serving dish: A dish used to present the finished stir-fry.
How to Save Time on This Recipe
Prep ingredients in advance: Chop all vegetables and measure out sauces before you start cooking to streamline the process.
Use pre-cut vegetables: Save time by buying pre-cut broccoli florets, sliced bell peppers, and snap peas.
Cook rice or noodles ahead: Prepare your rice or noodles in advance so they are ready to serve with the stir-fry.
High heat cooking: Use high heat to cook the vegetables quickly, ensuring they remain tender-crisp.
Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.
Vegetable Stir-Fry
Ingredients
Main Ingredients
- 2 tablespoon Vegetable oil
- 1 cup Broccoli florets
- 1 cup Sliced bell peppers
- 1 cup Sliced carrots
- 1 cup Snap peas
- 2 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Grated ginger
Instructions
- Heat the vegetable oil in a wok over medium-high heat.
- Add the garlic and ginger, stir-fry for 30 seconds.
- Add the broccoli, bell peppers, carrots, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Add the soy sauce, oyster sauce, and sesame oil. Stir well to combine.
- Serve hot with rice or noodles.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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