Vegetable Stir Fry Base Recipe
This is one of our base recipes. Packed with vibrant veggies and a flavorful sauce, this vegetable stir fry base recipe is a great way to add more veggies to your meal rotation!
Servings: 2 -3 cups
Ingredients
- 1 Tablespoon canola oil
- 4 cups vegetables – hard, medium, and soft*
- ¼ cup stir fry sauce, homemade or store-bought
Toppings to YOUR taste
- Sliced green onions
- Chopped roasted peanuts or cashews
- Sesame seeds
- Sesame oil
- Sriracha
Instructions
- Cut vegetables into similarly-sized pieces.
- Heat a large skillet or wok over medium-high heat. Add canola oil; use enough to coat the bottom of the pan. Once the oil is shimmering, add vegetables, starting with harder varieties first, stirring continuously. As they soften, add medium vegetables, then soft vegetables, and continue to cook until all vegetables are crisp-tender.
- Add stir fry sauce to the skillet and toss to coat. If the sauce has cornstarch, bring to a boil until thickened, about 30-60 seconds.
- Add toppings to your taste. Serve with brown rice or quinoa. Enjoy!
Notes
*Choose a variety of textures and colors of vegetables
Hard Vegetables:
Broccoli or cauliflower
Carrots
Celery
Green beans
Onion
Medium Vegetables:
Baby corn
Bell pepper
Bok choy stems
Mushrooms
Snow or sugar snap peas
Summer squash
Zucchini
Soft Vegetables:
Bok choy
Shredded cabbage
Eggplant
Leafy greens (2 cups leafy greens = 1 cup vegetables)
Mushrooms
Frozen edamame, shelled, thawed
Water chestnuts
To speed up the cooking process, consider steaming or blanching harder vegetables, such as broccoli, before stir-frying.
Check out this recipe for flavor inspiration!
Easy Broccoli Stir Fry