Mixed Vegetable Stir-Fry – The Lemon Bowl®

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

A forkful of mixed stir-fried vegetables.

Packed with fresh veggies and bursting with flavor, you’re never more than 15 minutes away from a healthy stir-fry. Whether you decide to add protein or follow a vegetarian diet, stir-fries are a great way to declutter the fridge. Because they’re so versatile, you can avoid food waste by using up whatever meat or veggies you have on hand. For this particular mixed vegetable stir-fry, I chose to use onions, carrots, peppers, and broccoli. This is a great time to try whatever vegetables are in season or whatever you have on hand.


  • rapeseed oil: You could use another cooking oil like avocado oil, but canola oil has a high smoke point, making it great for frying.
  • Ginger: A perfect balance of pepper and sweetness that is pungent and essential when it comes to creating the Chinese flavor profile. If you don’t have fresh ginger, ginger paste works really well!
  • Garlic: Nutty, strong and aromatic taste that goes well with ginger.
  • Chili Paste: Chili paste, while not strictly necessary, adds a wonderful kick of spice to the pan if you’re a fan of spicy flavors.
  • Vegetables: Use whatever you have! Broccoli and carrots are staples in our kitchen, but use a mix of colors and textures for a delicious and healthy meal. While I prefer fresh veggies, frozen veggies also go well with roasting.
  • Chicken soup: To keep this dish strictly vegetarian or vegan you can use vegetable broth, but steaming the veggies in the broth enhances the flavor and helps keep the veggies light-colored!
  • Soy sauce: Salty and umami flavor that forms the basis of the sauce.
  • rice vinegar: It’s less bitter than regular white vinegar but has a sweeter and milder flavor and makes a great addition to the sauce.
  • Sesame oil: Nutty and warm, the use of toasted sesame oil enhances the flavor even more.

How to prepare mixed vegetable stir-fry

Liz cuts a carrot

Start your mixed vegetable stir-fry by preparing the vegetables of your choice. I washed and chopped carrots, white onions, red peppers, and broccoli.

Ginger in the wok

Then heat your oil in the wok over high heat and add the chopped ginger or ginger paste.

Put the chili paste in the wok

Next add the chilli paste (if you like the kick).

Grate the garlic in the wok

And rub the fresh garlic with a microplane. Mix and cook until you smell the air, about 30 seconds.

Put the vegetables in the wok

Then add all the vegetables and mix thoroughly with a little salt and pepper.

Add chicken broth and stir-fry

Pour in your chicken or vegetable broth and bring to a boil.

Steam the vegetables in the wok

Bring to a simmer and cover with a lid. Steam for just a few minutes until all colors are lightened.

Add soy sauce to vegetables

To prepare your pan sauce, then pour in the soy sauce.

Add rice wine vinegar to vegetables

Followed by the rice vinegar.

Add sesame oil to vegetables

And finally the sesame oil. Mix well to evenly coat the vegetables and season with an additional pinch of salt and pepper.

Garnish with sesame seeds and freshly chopped chives (spring onions) or serve on top of some rice and enjoy your mixed vegetable stir-fry!

Simple Substitutions

  • Use different types of vegetables. Asparagus, green beans, mushrooms, cauliflower, snow peas, baby corn, and zucchini also work well in this recipe.
  • Add some protein. Although this dish makes a great vegetarian meal, you can easily add some chicken, beef, or even shrimp.

Frequently asked Questions:

What is the secret of good stir-fries?

The secret is to get the wok extremely hot first! With a sizzling hot wok and careful not to overfill, you’ll have a great stir-fry in no time!

How to spice up leftover stir-fries?

It’s easy to reheat your stir-fries in a skillet with some fresh garlic, oil and red pepper flakes to revitalize the flavors and ensure leftovers taste fresh!

Do you pre-cook vegetables for sautéing?

Blanching or steaming your vegetables before frying will help lighten colors and prevent them from going mushy during cooking.

Close-up of a mixed vegetable stir-fry.

More Asian-inspired dishes

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Liz eats stir-fried vegetables.

For a super quick but super flavorful and healthy meal, add my mixed vegetable stir-fry to your meal plan this week.

Your chopsticks are waiting.

Fry mixed vegetables while stirring 2

Mixed vegetable pan

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

PREPARATION: 10 protocol

COOK: 15 protocol

IN TOTAL: 25 protocol


Servings: 4

  • 1 tablespoon canola or grapeseed oil
  • 2 tablespoon Ginger (chopped)
  • 2 cloves Garlic (chopped)
  • 1 tablespoon Sambal oelek chili paste (Optional)
  • 6 cups chopped vegetables (like broccoli, mushrooms, carrots, onions, peppers, etc.)
  • 1 Cup vegetable or chicken broth (low sodium)
  • 2 tablespoon soy sauce
  • 2 tablespoon Natural Rice Vinegar by Nakano
  • 1 teaspoon sesame oil
  • chives (optional set)
  • Sesame seeds (optional set)
  • salt and pepper (taste good)
  • Preheat a wok or large, deep skillet over high heat. Add the canola oil to the pan along with the ginger, garlic and chilli 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 the heat and cover with a lid to quickly steam the veggies to soften (about 3 minutes). (You want them to be light and crispy-tender, not overly cooked/soggy.)

  • Stir in the soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you like.

Calories: 101kcalCarbohydrates: 10GProtein: 5GFat: 5GSaturated Fatty Acids: 0GCholesterol: 0mgSodium: 763mgPotassium: 511mgFiber: 3GSugar: 2GVitamin A: 850IUVitamin C: 126.3mgCalcium: 70mgIron: 1.3mg

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