Vegetable Stir-Fry

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This is a great base for any stir-fry! Then you choose the sauce. Some of our favorites are this Peanut Sauce and this Pad Thai Sauce.

Pro-Tips – Before You Start

  • Wash and chop all the vegetables and have the sauce ready before starting to cook.
  • Hard vegetables take longer to cook. My preference is to blanch them and toss them in at the end. Hard vegetables include carrots, broccoli and cauliflower. To save time, chopping and blanching can be done the day before or you could use frozen vegetables.
  • A wok is ideal, however any large pan that will allow for quick easy moving around of the vegetables will work fine.
  • Have a lid handy to trap in the heat and moisture.
  • For inspiration and additional tips on how to make a stir fry without using oil check out this demo.

Yield: 3 – 4 servings

Recipe Start

Vegetable Stir Fry

Ingredients

Instructions

  1. Prepare the vegetables. Wash, chop, and blanch. Get everything organized and set everything aside because once you start cooking this will come together quickly.
  2. Measure and set aside the water and cornstarch. Towards the end, it will be mixed into a slurry and used to thicken the juices from the vegetables. 
  3. Heat wok or pan large enough to accommodate the tossing of the vegetables.
  4. Add the onions, cover briefly to sear/steam. Add peppers and mushrooms. Again, cover briefly to allow moisture from peppers and mushrooms to release. Be careful to not overcook.
  5. Add the blanched vegetables, bean sprouts and Peanut Sauce or Pad Thai Sauce. Toss to distribute then cover briefly. You want to steam the bean sprouts, just long enough to get the rawness out. Be careful to not overcook.
  6. Push vegetables away from the center of the wok so as to isolate the juices that accumulated.
  7. Mix together the cornstarch and water and pour this slurry into the juices. Stir and continue stirring until juice thickens then mix to distribute the sauce with the vegetables.
  8. Enjoy this stir-fry as it is or serve with rice or noodles.