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Chinese Mixed Vegetables Stir Fry

    Made with fragrant ginger and toasted sesame oil, this quick and easy Chinese veggie stir fry is ideal for using up whatever vegetables you have on hand. Ready in 15 minutes or less!

    Chinese Mixed Vegetables Stir Fry

    When it comes to eating low carb Chinese food, stir-fries are always the answer. Full of fresh vegetables and loaded with flavor, you’re never more than 15 minutes away from a healthy Chinese stir fry recipe.

    chopping broccoli

    Whether you decide to add protein or keep it vegetarian, stir-fries are a great way to clean out the fridge. Since they are so versatile, you can avoid food waste by using up whatever meats or veggies you have on hand.

    Liz Sauteeing Veggies

    For this particular Chinese mixed vegetable stir-fry, I decided to use onions, mushrooms, carrots, peppers, and broccoli. This is a great time to try whatever vegetables are in season or you have on hand.

    Chinese Sauteed Veggies Recipe

    These are some of the vegetables my family loves but asparagus, green beans, or zucchini all work great in this recipe as well.

    Liz with Sriracha

    Alternatives:

    If you’re looking for a meat and vegetable stir fry, here are a few of my favorites:

    In the meantime, I hope you try this tasty Chinese vegetable stir fry. It’s great with grilled salmon, broiled steak, and more.

    Liz Eating Stir Fry Veggies

    Your chopsticks are waiting.

    Chinese Mixed Vegetables Stir Fry

    Chinese Mixed Vegetables Stir Fry

    5 stars
    Made with fragrant ginger and toasted sesame oil, this quick and easy Chinese veggie stir fry is ideal for using up whatever vegetables you have on hand. 
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 tablespoon canola or grape-seed oil
    • 2 tablespoons ginger (minced)
    • 2 cloves garlic (minced)
    • 1 tablespoon sambal oelek chili paste (optional)
    • 6 cups chopped vegetables (such as broccoli, mushrooms, carrots, onion, peppers, etc.)
    • 1 cup chicken broth (low sodium)
    • 2 tablespoons soy sauce
    • 2 tablespoons Nakano Natural Rice Vinegar
    • 1 teaspoon sesame oil
    • sesame seeds (optional garnish)
    • salt and pepper (to taste)

    Instructions
     

    • Pre-heat a wok or large, deep skillet over high heat. Add canola oil to the pan along with ginger, garlic and chili paste. Heat for 30 seconds or until fragrant. 
    • Add chopped vegetables to the pan and sprinkle with salt and pepper. Sauté for two minutes then add chicken broth. Bring to a boil then reduce heat to low and cover with lid to quickly steam the vegetables to soften, about 3 minutes. (You want them bright and crisp-tender, not overly cooked/soggy.)
    • Stir in soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you wish. 

    Nutrition

    Calories: 101kcalCarbohydrates: 10gProtein: 5gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 763mgPotassium: 511mgFiber: 3gSugar: 2gVitamin A: 850IUVitamin C: 126.3mgCalcium: 70mgIron: 1.3mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more Asian inspired recipes? Check out my Pinterest board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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