Easy Vegetable Stir-Fry

5 from 1 vote

A blend of colorful vegetables, a handful of ingredients and sauces, this vegetable stir-fry comes together in 15 minutes.

Perfect as an appetizer or to serve with steamed rice or noodles.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings:

Calories: 145kcal

Author: Smruti

Mix corn starch, soy sauce, vinegar, salt, pepper powder and water in a bowl. Make sure there are no lumps and set aside.
In a bowl boil 3-4 cups of water. Once it boils add green beans, broccoli and cauliflower and baby corn. Boil for 2-3 minutes.
Turn down the heat and transfer the vegetables to a fine mesh sieve. Set aside.
In a thick bottom pan or wok heat oil till it is smoking.
Add garlic and let it turn light brown.
Then add the peppers and sauté for a minute.
Add carrots, mushrooms and scallions followed by cabbage.
Add in the blanched vegetables and chestnuts and mix well.
Transfer the cornstarch mixture to the pan and mix well till it coats the vegetables.
Turn off the flame and serve topped with scallions.

Cut the vegetables in fun shapes to make this stir-fry. While they should still be similar size I like to make them in different shapes. Logs of beans, flat carrots, cauliflower and broccoli florets and so on.

Adding proteins or other vegetables and nuts is an option too. Tofu, paneer or even tempeh will work great in the recipe. Plus, we can also add cashews or slivered almonds in the stir-fry.

Corn starch is used to make the sauce thick. However, it can be replaced with corn flour, rice flour or tapioca starch too.

The prepared vegetable stir-fry keeps well for 3-4 days in the refrigerator making it a great meal prep recipe. It can be reheated in the microwave for a couple of minutes before serving.