Made with fragrant ginger and toasted sesame oil, this quick and easy mixed vegetable stir-fry is ideal for using up whatever veggies you have on hand. Ready in 15 minutes or less!
Full of fresh vegetables and loaded with flavor, you’re never more than 15 minutes away from a healthy stir-fry dinner. 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. For this particular mixed vegetable stir-fry, I decided to use onions, carrots, peppers, and broccoli. This is a great time to try whatever vegetables are in season or you have on hand.
- Canola oil: You could use another cooking oil like avocado oil, but canola oil has a high smoke point which makes it great for stir-frying.
- Ginger: A perfect balance of peppery and sweet that is pungent and essential when it comes to creating that Chinese flavor profile. If you don’t have fresh ginger, ginger paste works really well!
- Garlic: Nutty, strong, and aromatic flavor that pairs well with the ginger.
- Chili paste: While not essential, chili paste gives a wonderful kick of heat to the stir-fry if you’re a fan of spicy flavor.
- Vegetables: Use whatever you have! Broccoli and carrots are a staple in our kitchen, but use a mix of colors and textures for a delicious and healthy meal. While I prefer fresh, frozen veggies work well in stir-fry as well.
- Chicken broth: To keep this dish strictly vegetarian or vegan you can use vegetable broth, but steaming the veggies in the broth adds to the flavor and helps to keep the vegetables bright!
- Soy sauce: Salty and umami flavor that creates the basis for the sauce.
- Rice vinegar: Less bitter than traditional white vinegar, it’s more sweet and mild flavor is a great addition to the sauce.
- Sesame oil: Nutty and warm, using toasted sesame oil will amp up the flavor even more.
How to Make Mixed Vegetable Stir-Fry
Start your mixed vegetable stir-fry by preparing your veggies of choice. I washed and chopped carrots, white onion, red bell pepper, and broccoli.
Then heat your oil over high heat in your wok and add the minced ginger or ginger paste.
Next you’ll add the chili paste (if you like the kick).
And grate in the fresh garlic using a microplane. Mix and cook until you can smell it in the air, about 30 seconds.
Then add in all of your vegetables and give them a good toss with some salt and pepper.
Pour in your chicken or vegetable broth and bring to a boil.
Reduce to a simmer and cover with a lid. Steam for just a couple minutes, until the colors all brighten.
To make your stir-fry sauce, you’ll then pour in the soy sauce.
Followed by the rice vinegar.
And finally the sesame oil. Mix well so veggies are evenly coated and give an additional sprinkle of salt and pepper to taste.
Serve garnished with sesame seeds and freshly chopped chives (green onions) or on top of some rice, and enjoy your Mixed Vegetable Stir-Fry!
- Use different veggies. Asparagus, green beans, mushrooms, cauliflower, snow peas, baby corn, and zucchini all work great in this recipe as well.
- Add some protein. While this dish is great as a vegetarian meal, you can easily add some chicken, beef, or even shrimp.
Frequently Asked Questions:
What is the secret to good stir-fry?
The secret is to start with your wok extremely hot! With a smoking hot wok, and making sure you don’t overcrowd it, you’ll have a great stir-fry in no time!
How to spice up leftover stir-fry?
It’s super easy to reheat your stir-fry in a pan with some fresh garlic, oil, and red pepper flakes to reinvigorate the flavors and keep the leftovers tasting fresh!
Do you pre cook veggies for stir-fry?
Blanching or steaming your veggies before you stir-fry them helps to brighten the colors and keep them from getting mushy as they cook.
More Asian Inspired Dishes
- Easy 5-Minute Wonton Soup
- Sesame Chicken and Green Bean Stir-Fry
- Chicken Lo Mein
- Ginger Salad Dressing
- Beef Stir-Fry with Rice Noodles
Eat It, LIke It, Share it!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
For a super quick but super flavorful and healthy meal, add my Mixed Vegetable Stir-Fry to your meal plan this week.
Your chopsticks are waiting.
Mixed Vegetable Stir-Fry
- 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 vegetable or chicken broth (low sodium)
- 2 tablespoons soy sauce
- 2 tablespoons Nakano Natural Rice Vinegar
- 1 teaspoon sesame oil
- chives (optional garnish)
- sesame seeds (optional garnish)
- salt and pepper (to taste)
- 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.