From our kitchen

Stir Fry Veggies

Name: Stir Fry Veggies
Total time: 15 min
Yield: 6 servings
Cuisine: Asian-inspired
Ingredients: 1 tbsp olive oil; 3 red bell peppers, sliced; 3 yellow bell peppers, sliced; 3 cups sugar snap peas; 3 cups carrots, sliced; 3 cups mushrooms, sliced; 6 cups broccoli; 3 cups baby corn; Water chestnuts (optional); 3/4 cup soy sauce (or liquid aminos for gluten-free); 9 cloves garlic, minced; 4 tbsp brown sugar; 3 tsp sesame oil; 1 1/2 cups chicken broth; 3 tbsp cornstarch; Chopped green onions and sesame seeds, for garnish (optional)

These crisp-tender stir-fry veggies are our go-to side — we make a big batch alongside our teriyaki chicken or sesame chicken (both coming soon to the blog). One wok, a quick garlicky-sweet sauce, and a heap of vegetables that actually disappears at the table.

Serves 6 One wok About 15 minutes

Ingredients

Veggies

1 tbsp olive oil
3 red bell peppers, sliced
3 yellow bell peppers, sliced
3 cups sugar snap peas
3 cups carrots, sliced
3 cups mushrooms, sliced
6 cups broccoli
3 cups baby corn
Water chestnuts (optional)

For the sauce (makes 2 cups)

¾ cup soy sauce (or liquid aminos for a gluten-free option)
9 cloves garlic, minced
4 tbsp brown sugar
3 tsp sesame oil
1½ cups chicken broth
3 tbsp cornstarch
Chopped green onions and sesame seeds, for garnish (optional)

Method

In a wok or large skillet, heat the olive oil over medium-high heat.
Add the bell peppers, snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts (if using). Sauté 2–3 minutes, until the veggies are almost tender.
Whisk the sauce ingredients together, pour over the veggies, and heat until thickened.
Garnish with chopped green onions and sesame seeds, if you like.

Cooking for fewer (or more) than six? Scan this recipe or set your servings, and RecipeScaler rescales the whole batch — the 6 cups of broccoli, the 9 cloves of garlic — to fit your table. No squinting at half-of-three-quarters-cup.

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