How I Make 5-Star Veggie Stir Fry At Home

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

broccoli

🥗Healthier: cauliflower

💰Cheaper: cabbage

Cauliflower offers similar texture and flavor, while cabbage is often cheaper.

Start by making the stir fry sauce: add 1/2 cup low sodium soy sauce to a jar.

Pour in 1/2 cup vegetable broth (or water if preferred).

Add 1 teaspoon sesame oil and 1/2 tablespoon rice vinegar.

Stir in 1 tablespoon honey to balance the acidity.

Press in garlic from a bulb using a garlic press, then scrape it off.

Grate in about 1 teaspoon of ginger (peeling is optional).

Add cornstarch to thicken the sauce, then shake the jar to combine everything.

Chop white button mushrooms into thick slices.

Slice carrots on a bias after cutting off the ends (peeling is optional).

Chop red bell pepper into desired size, noting that any color can be used.

Cut broccoli florets, discarding the stem or chopping it if preferred.

Slice 1/2 onion lengthwise after peeling the outer layer.

Chop more garlic and ginger finely for the stir fry, if desired.

Heat a wok or large skillet over medium-high or high heat until hot.

Add vegetable oil to the pan and let it get shimmering.

Add sliced mushrooms and onion to the pan, stirring them in the oil for a few minutes.

After a few minutes, add sliced carrots and broccoli, sautéing for 2-3 minutes.

Add snow peas, bell pepper, ginger, garlic, and water chestnuts, sautéing for another minute or two.

Shake the stir fry sauce again and pour it into the pan, bringing it to a simmer.

Cook until the sauce thickens and the veggies are fork-tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens