Chinese Vegetable Stir-Fry
A fast Chinese-style vegetable stir-fry with broccoli, bell pepper, carrots, and snap peas in a light soy-garlic sauce for busy weeknights at home.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeThis Chinese-style vegetable stir-fry is a simple mixed-vegetable dish cooked quickly over high heat so the vegetables stay bright and crisp-tender. It is the kind of flexible home-style stir-fry often served with steamed rice or noodles.
This version works because the vegetables are added in stages, with the firmer ones going in first, and the sauce is kept light so it coats rather than steams the vegetables. Use the largest skillet or wok you have, and have everything cut before you start cooking because the stir-fry moves quickly.
Ingredients
- 2 tbsp (30 ml) neutral oil, such as vegetable or canola oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 medium carrot (about 4 oz/115 g), julienned
- 2 cups (180 g) broccoli florets
- 1 red bell pepper (about 5 oz/140 g), sliced
- 1 medium zucchini (about 7 oz/200 g), halved lengthwise and sliced
- 1 cup (100 g) snap peas
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (3 g) cornstarch
- 1/4 tsp ground white pepper or black pepper
- 1 tsp (3 g) sesame seeds, optional
Instructions
- 1
In a small bowl, whisk together the soy sauce, water, toasted sesame oil, cornstarch, and white pepper until smooth. Set it near the stove so it is ready to add at the end.
- 2
Heat a wok or large skillet over high heat for 1 to 2 minutes, until very hot and just starting to smoke. Add the neutral oil and swirl to coat the pan.
- 3
Add the garlic and ginger and stir-fry over high heat for about 15 seconds, just until fragrant. Do not let the garlic brown.
- 4
Add the carrot and broccoli and stir-fry for 2 minutes, tossing constantly, until the broccoli turns bright green and the carrot starts to soften at the edges.
- 5
Add the bell pepper, zucchini, and snap peas and stir-fry for 3 to 4 minutes more, until the vegetables are crisp-tender and still vibrant. If the pan looks dry, add 1 tablespoon (15 ml) water around the edge of the pan.
- 6
Stir the sauce again, then pour it into the wok. Toss for 30 to 60 seconds over high heat, until the sauce turns glossy and lightly coats the vegetables.
- 7
Transfer to a serving dish and sprinkle with the sesame seeds, if using. Serve hot with steamed rice or noodles.
Tips for the Best Chinese Vegetable Stir-Fry
- Cut the vegetables into similar-size pieces so they cook evenly and finish at the same time.
- Do not overcrowd the pan; if your skillet is small, cook the vegetables in 2 batches so they stir-fry instead of steaming.
- Have the sauce mixed before you start cooking because the final stage takes less than 1 minute.
- Use high heat and keep the vegetables moving for the best texture and light charring on the edges.
- You can swap in mushrooms, bok choy, cabbage, or green beans, but keep the total amount of vegetables about the same.
- For a fuller meal, serve with rice or noodles, or add cubed tofu cooked separately and folded in at the end.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat quickly in a hot skillet for 2 to 3 minutes, or microwave just until warmed through. The vegetables will soften as they sit, so this dish is best eaten fresh.
Frequently Asked Questions
What vegetables work best in a stir-fry?
A mix of firm and quick-cooking vegetables works best, such as broccoli, carrots, bell peppers, snap peas, and zucchini. Add the denser vegetables first so everything finishes together.
Why did my vegetable stir-fry turn watery?
This usually happens when the pan is not hot enough or too many vegetables are added at once. Use high heat, cook in batches if needed, and keep the sauce light.
Can I make this vegetable stir-fry ahead?
You can wash, cut, and refrigerate the vegetables and mix the sauce up to 1 day ahead. For the best texture, cook the stir-fry just before serving.
Is this good with noodles or rice?
Yes. It works well over steamed rice, fried rice, or simple noodles, especially if you want to turn it into a more filling dinner.
Quick Info
Prep Time
15 min
Cook Time
10 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
