Snow Peas With Bacon, Water Chestnuts and Baby Corn
This super easy Vegetable Stir Fry recipe is the perfect meal for those busy weeknights. You can make this simple dinner recipe in only 30 minutes – plus it'due south gluten free friendly!
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Vegetable Stir Fry is made from a combination of vegetables in an Asian-inspired sauce. It can exist enjoyed every bit is, or over rice or noodles.
The stir fry sauce is fabricated from a uncomplicated combination of ingredients that are pantry staples, peculiarly if you lot savour Asian recipes regularly.
For the vegetables, this recipe uses broccoli, carrots, water chestnuts, blood-red peppers, snowfall peas, and baby corn. You can hands swap these out if you lot have other vegetables that yous prefer in stir fry.
Or, for a piddling something unlike, try this Vegetable Stir Fry with Peanut Sauce recipe.
Why This Recipe Works
Weeknights tin can be crazy, and so delicious meals that come together fast make them and so much easier. This recipe takes simply xxx minutes and is perfect for those nights.
Information technology's loaded with vegetables, filling, and family friendly. It's as well a keen option for Meatless Mondays and can easily be made gluten costless, if needed – see the recipe card notes at the lesser of this post for more information.
Making this Vegetable Stir Fry is so easy. It's fifty-fifty a fun recipe that kids tin can help with likewise. They tin put the vegetables in the basin and measure and combine all the ingredients for the sauce.
What You lot Need to Brand Vegetable Stir Fry
You lot will demand a combination of vegetables. This recipe uses broccoli, carrots, snowfall peas, red peppers, h2o chestnuts, and baby corn.
Tip: you can swap out the vegetables listed in this recipe for whatever yous like. Some other vegetables that work cracking in stir fry include mushrooms, onions, edible bean sprouts, and squash.
You will likewise demand olive oil, garlic, ginger, vegetable stock, soy sauce, rice vinegar, cooking vino (like sherry or white wine), ketchup and sesame oil.
Optional garnishes include slices of light-green onions and sesame seeds.
How to Brand Vegetable Stir Fry
Prep!
This first step of this recipe is to prepare all of the ingredients.
You will need to cut the broccoli into bite-size florets, thinly slice the carrots, piece the red pepper into thin strips, and mince the garlic and ginger. If your water chestnuts are not already sliced, you will need to do that too.
Tip: to make the prep work quicker, buy broccoli that's already been cut into florets, already sliced or matchstick cutting carrots, canned, sliced h2o chestnuts, as well as jarred, minced garlic and ginger paste (although fresh is all-time).
Create!
Mix together the vegetable stock, soy sauce, rice vino vinegar, cooking wine, brownish sugar, ketchup, and sesame oil. Set up aside.
Add the olive oil to a large skillet over medium-high estrus, then add together the carrots.
Cook 2-3 minutes, stirring oft, then add the broccoli, red bell pepper, snowfall peas, water chestnuts, and infant corn.
Melt an additional 5-6 minutes, until everything is tender and heated through.
Stir in the garlic and ginger for ane minute.
Pour in the sauce and heat for 1-ii minutes.
Mix together the cornstarch and h2o.
Stir the cornstarch slurry into the vegetables and enhance the oestrus to high. Estrus for 30 seconds to 1 infinitesimal to thicken the sauce.
Present!
Serve equally is or over rice or noodles.
Garnish with sesame seeds and/or sliced dark-green onions, if desired.
How to Make Stir Fry Gluten Free
To make this stir fry recipe gluten complimentary, exist sure to use gluten free vegetable stock and gluten free soy sauce. Serve over rice or gluten free noodles.
Tips and Techniques
- Swap out the vegetables listed in this recipe for whatever y'all similar or more/less of the ones listed to suite your ain personal preferences.
- Shortcuts to make this recipe even quicker include buying broccoli that has already been cut into florets, already sliced or matchstick cut carrots, canned, sliced water chestnuts, also as jarred, minced garlic and ginger paste.
- Shop leftovers in an air-tight container in the refrigerator. Utilise inside iii-four days.
FAQ's
- What vegetables do you lot stir fry first? Yous desire to outset with whatever vegetables that take longer to cook first, then softer vegetables. Harder vegetables may be thicker cuts of carrot or big pieces of broccoli, while softer veggies are peppers, water chestnuts, and snow peas.
- What vegetables can you add to stir fry? You tin can add lots of dissimilar vegetables to a stir fry. Some popular choices are broccoli, cauliflower, carrots, snow peas, water chestnuts, mushrooms, peppers, bean sprouts, squash, and baby corn.
- Can yous make stir fry alee of time? Yous can prep the vegetables and make the sauce ahead of time. Store them in the fridge until you lot are set up to cook. You lot can relish leftovers for up to 4 days afterward, merely stir fry is best when freshly cooked.
More Vegetarian Recipes to Try
Looking for more succulent vegetarian recipes to incorporate in your weekly meals? These Sheet Pan Vegetarian Nachos are an amazing identify to commencement. You can enjoy these as an appetizer or the main dish.
For main dishes, you might like this recipe for Vegetarian Sweetness Potato Blackness Bean Tacos or theseSpicy Black Bean Veggie Burgers.
Love this Vegetable Stir Fry recipe? Follow me on Pinterest, Instagram, and Facebook for more!
30-Infinitesimal Vegetable Stir-Fry
This super like shooting fish in a barrel Vegetable Stir-Fry recipe is the perfect meal for those busy weeknights. You can make this uncomplicated dinner recipe is just thirty minutes - plus it's gluten free friendly!
Servings 4 servings
Calories 313 kcal
- 1 cup vegetable stock *use gluten free, if necessary
- 1/3 cup soy sauce * use gluten complimentary, if necessary
- 2 tablespoons rice vinegar
- 2 tablespoons white cooking wine
- 2 tablespoons brown sugar * packed
- 2 tablespoons ketchup
- 1 tablespoon sesame oil * white or sherry
- 1 tablespoon extra virgin olive oil
- one loving cup carrots * sliced thin or into matchsticks
- 3 cups broccoli florets trimmed
- one red bell pepper * cutting into sparse strips
- 1 loving cup snow peas
- 1 8oz can sliced water chestnuts * drained
- 1 15oz tin baby corn * drained
- ii cloves garlic * minced
- ane tablespoon ginger * minced
- one tablespoon cornstarch
- ane tablespoon water
- sesame seeds * optional, garnish
- green onions * optional, garnish
- rice or noodles for serving
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Whisk together the vegetable stock, soy sauce, rice wine vinegar, cooking wine, brown carbohydrate, ketchup, and sesame oil. Ready aside.
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Add the olive oil to a large skillet over medium-loftier oestrus, so add the carrots.
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Cook ii-three minutes, stirring frequently, and then add together the broccoli, red bong pepper, snow peas, water chestnuts, and baby corn.
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Cook an additional 5-half-dozen minutes, until everything is tender and heated through.
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Stir in the garlic and ginger and cook for one minute.
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Pour in the stir fry sauce and rut for 1-2 minutes.
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Mix together the cornstarch and water.
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Stir the cornstarch slurry into the vegetables and heighten the estrus to high. Heat for 30 seconds to 1 minute to thicken the sauce.
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Serve every bit is or over rice or noodles. Garnish with sesame seeds and/or sliced green onions, if desired.
How to Make Stir Fry Gluten Gratis
To make this stir fry recipe gluten gratis, be certain to employgluten free vegetable stock andgluten free soy sauce. Serve over rice or gluten free noodles.
Tips and Techniques
- Swap out the vegetables listed in this recipe for whatever you like or more than/less of the ones listed to suite your ain personal preferences.
- Shortcuts to brand this recipe fifty-fifty quicker include ownership broccoli that has already been cut into florets, already sliced or matchstick cut carrots, canned, sliced water chestnuts, as well equally jarred, minced garlic and ginger paste.
- Store leftovers in an air-tight container in the refrigerator.Use within 3-iv days.
** Nutritional information is an estimate and may vary.
Serving: 1 serving | Calories: 313 kcal | Carbohydrates: 53 1000 | Protein: 10 g | Fatty: 9 g | Saturated Fatty: 1 yard | Sodium: 1438 mg | Potassium: 793 mg | Fiber: 8 m | Saccharide: twenty chiliad | Vitamin A: 7412 IU | Vitamin C: 123 mg | Calcium: 68 mg | Iron: 3 mg
This recipe was originally published on February 7, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ'southward in February 2020.
Source: https://deliciouslittlebites.com/vegetable-stir-fry/
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