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!

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.

Ingredients

• 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

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

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

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

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

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

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

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

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

Followed by the rice vinegar.

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:

More Asian-inspired dishes

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

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