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Better Veggie Stir Fry Takeout Killer

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 250
A quick and flavorful vegetable stir fry that rivals takeout, packed with fresh veggies and a savory sauce.

Ingredients

Sauce

  • 0.25 cup low-sodium soy sauce or tamari (Use tamari for gluten-free option)
  • 2 tablespoons toasted sesame oil
  • 4 cloves garlic (minced superfine)
  • 1 tablespoon fresh ginger (grated finely)
  • 1 tablespoon brown sugar or honey
  • 0.25 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon cornstarch or arrowroot starch
  • 2 tablespoons cold water

Cooking Oil

  • 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
  • 8 ounces crimini mushrooms (sliced)
  • 2 cups broccoli florets
  • 1 can canned baby corn (optional, drained)
  • 1 medium red bell pepper (sliced thin)
  • 1 cup snap peas
  • 1 medium zucchini (sliced)
  • 2 medium carrots (thinly sliced)
  • 2 stalks green onions (sliced for garnish)

Instructions 

  • Mix soy sauce, sesame oil, garlic, ginger, brown sugar, red pepper flakes, cornstarch, and water to make the sauce.
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; stir-fry until vegetables are tender-crisp.
  • Pour in the sauce, cook until it thickens and coats the vegetables.
  • Garnish with sliced green onions and serve hot.

Notes

Feel free to customize with your favorite vegetables or add protein like tofu or chicken.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Vegetables