Vegetable Stir Fry

Vegetable stir-fry is a vibrant and nutritious dish that combines an array of colorful vegetables with savory sauces and seasonings, all cooked together quickly in a hot wok or skillet. Here’s a description of this delicious and versatile dish:

Picture a sizzling hot pan filled with a rainbow of fresh vegetables, each one perfectly cooked to retain its crispness and vibrant color. The air is filled with the enticing aroma of garlic, ginger, and soy sauce as the vegetables sizzle and release their natural flavors.

The star of the show is the medley of vegetables—crisp bell peppers, tender broccoli florets, sweet carrots, crunchy snow peas, and earthy mushrooms—all tossed together in the pan, creating a symphony of flavors and textures.

As the vegetables cook, they absorb the flavors of the aromatic garlic and ginger, as well as the umami-rich soy sauce and sesame oil. The result is a harmonious blend of savory, sweet, and salty flavors that tantalize the taste buds with every bite.

Whether served as a standalone dish or accompanied by rice or noodles, vegetable stir-fry is a versatile and satisfying meal that celebrates the vibrant flavors of fresh produce. It’s perfect for busy weeknights when you want to enjoy a healthy and delicious dinner without spending hours in the kitchen.


  • • 1 Can baby corn drained, but reserve the liquid in a bowl
  • • 1 Head broccoli cut into florets
  • • 1 Onion sliced
  • • 1 Yellow bell pepper sliced
  • • 1 Red bell pepper sliced
  • • 8 oz. Snow peas
  • • 8 oz. Sliced mushrooms
  • • ¼ C. Matchstick carrots
  • • ¼ C. Peanut oil
  • • 2 Tbsp. Cornstarch
  • • 2 Tbsp. Light soy sauce
  • • 1 tsp. Red pepper flakes
  • • 4 tsp. Minced garlic
  • • Ginger and fresh herbs


Heat the oil in a large skillet or wok over high heat on the stove. Add the broccoli, onion, peppers and mushrooms to the skillet, and stir to combine. Cook for 6-7 minutes until the vegetables just begin to become tender.

Add the baby corn, snow peas and carrots to the skillet and cook for 3-4 minutes longer. In a bowl, combine the liquid from the baby corn, the cornstarch, soy sauce and red pepper flakes. Whisk to combine well.

Reduce the heat on the stove to low, stir in the garlic, ginger and any fresh herbs that you like, and cook for a minute longer. Pour the sauce over the mixture, stirring to combine well. Cook for 2-3 minutes until the sauce thickens.

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