Mixed Vegetable Stir-Fry

5 stars average

Made with fragrant ginger and toasted sesame oil, this quick and easy mixed vegetable stir-fry is ideal for using up whatever veggies you have on hand. Ready in 15 minutes or less!

Course Side Dish

Cuisine Asian

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 101kcal

Author Liz Della Croce

Ingredients

1 tablespoon canola or grape-seed oil
2 tablespoons ginger minced
2 cloves garlic minced
1 tablespoon chili garlic paste optional
6 cups chopped vegetables such as broccoli, mushrooms, carrots, onion, peppers, etc.
1 cup vegetable or chicken broth low sodium
2 tablespoons soy sauce
2 tablespoons Nakano Natural Rice Vinegar
1 teaspoon sesame oil
chives optional garnish
sesame seeds optional garnish
salt and pepper to taste

Instructions

Pre-heat a wok or large, deep skillet over high heat. Add canola oil to the pan along with ginger, garlic and chili paste. Heat for 30 seconds or until fragrant.
Add chopped vegetables to the pan and sprinkle with salt and pepper. Sauté for two minutes then add chicken broth. Bring to a boil then reduce heat to low and cover with lid to quickly steam the vegetables to soften, about 3 minutes. (You want them bright and crisp-tender, not overly cooked/soggy.)
Stir in soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you wish.

Notes

While this dish is completely vegan and vegetarian, if you want to add some protein, it tastes great with chicken! Or keep it vegetarian and throw in some tofu.

Nutrition