Chinesevegetarianvegandairy-free
Vegetable Stir Fry
Whatever vegetables are about to die in the crisper, high heat, soy sauce, garlic. A 15-minute stir fry for leftover rice night — no mystery sauce packet.
25 minsEasy4 servings220 kcal
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Vegetable Stir Fry
Whatever vegetables are about to die in the crisper, high heat, soy sauce, garlic. A 15-minute stir fry for leftover rice night — no mystery sauce packet.
FromYourFridge.com
Total Time: 25 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 220 kcal
shopping_basketIngredients
- Mixed vegetables5 cups (broccoli, bell pepper, onion, carrots, snap peas, leftover cabbage)
- Garlic3 cloves, minced
- Fresh ginger1 tablespoon, minced (or 1/2 teaspoon ground)
- Soy sauce3 tablespoons
- Rice vinegar or lemon juice1 tablespoon
- Brown sugar or honey1 teaspoon (skip for stricter vegan if using honey)
- Cornstarch1 teaspoon mixed with 2 tablespoons water, optional
- Neutral oil2 tablespoons
- Cooked leftover ricefor serving
Nutrition Per Serving
Calories
220
Protein
8g
Fat
10g
Carbs
26g
restaurantInstructions
1
Cut everything first
Stir-fry is fast. Cut vegetables into similar bite-size pieces. Mix soy, vinegar, and sugar in a cup. Mix cornstarch slurry if you want a glossier sauce.
2
Hot pan
Heat oil in a large skillet or wok over high heat until it shimmers. Add onion and harder vegetables (carrot, broccoli) first. Stir 2–3 minutes.
3
Softer vegetables
Add peppers, cabbage, or leftover cooked veg. Stir 2 minutes. Add garlic and ginger 30 seconds.
4
Sauce
Pour in the soy mixture. Toss 1 minute. If using slurry, add it and toss until the sauce clings, 20–30 seconds. Do not drown the pan — you want coated vegetables, not soup.
5
Serve
Taste for salt (soy). Serve over leftover rice. Add leftover chicken or tofu if it is in the fridge; the base recipe stays vegetarian.
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