Vegetable Stir Fry
Prep Time: 45 minutes | Cook Time:Â 15 – 20 minutes |Â Total Time: 1 hour |Â Serves: 6 – 8
I was preparing to feed about 30 people when I got the late notice that someone else was bringing veggies. I found myself with about 13 pounds of vegetables already cut up and ready to roast. Holy crow. So what now? I was trying to dream up all kinds of recipes, almost ready to create a zucchini smoothie. What am I going to do with all this food?
Kabobs recipe is in the making (I’m waiting on my hand-made skewers, forged by a blacksmith I found on Etsy), but for now, let’s do a stir fry! This dish is usually made out of necessity, when the veggies in my fridge are getting past their prime. Sound familiar?
FRESH is the word. Do not use frozen (or canned!) vegetables. Ew. They have a taste of their own and it is not good. I grew up with frozen vegetables and I very clearly remember the smell and taste. Just don’t. I know I sound pushy, but trust me here. Your trip to the produce department and/or farmers’ market will be rewarded.
I know after prepping your veggies, it will look like you have way more than you actually need. If you cook with veggies often, you know those babies shrink in the cooking process. You are welcome to reduce the amount of veggies for fewer servings, but you’ll need to reduce the amount of sauce, also.
Funny, most of your time will be wrapped up in the prepping. The cooking process will be about 15 to 20 minutes if you’re cooking rice, too. If you’re making only the vegetable stir fry, cook time will be about 8 to 10 minutes.
Be sure all your veggies are dry. Wet veggies will steam, producing more liquid and ultimately dilute your sauce.
This is a vegetable stir fry, but it is not vegetarian. There is oyster sauce in the sauce.
Since we have quite a variety of vegetables to add, it does matter when each is added. Hardest to softest. Longest cook time to shortest cook time. Makes sense, right?
Feel free to halve the recipe if this is a bit much for your crowd.
Enjoy!
Vegetable Stir Fry
Ingredients
- 2 - 3 tablespoons avocado oil, or other neutral oil, plus more as needed
- 2 cups onion, diced
- 2 cups carrots, sliced 1/8" thickness
- 3 cups broccoli florets, 3/4" - 1" pieces
- 1 cup celery, thinly sliced
- 4 cups zucchini and/or yellow squash, diced
- 3 cups bell peppers, any colors, seeded and diced
- 1 8-ounce can sliced water chestnuts
- 3 green onions, white and green parts, sliced (green parts reserved for garnish)
- 1 - 2 tablespoons toasted sesame seeds, optional
Sauce:
- 1 cup vegetable stock/broth, unsalted or low-sodium, or homemade
- 1/3 cup soy sauce, low-sodium
- 1 tablespoon dark soy sauce
- 1/3 cup oyster sauce, see Notes
- 1 1/2 teaspoons toasted sesame oil, or to taste
- 1 tablespoon Shaoxing wine, or Mirin
- 2 teaspoons garlic, minced, pushed through a garlic press, or zested on a Microplane
- 1 teaspoon ginger root, grated on a zester/Microplane, or to taste
- 1/2 teaspoon ground white pepper
- 1 - 2 tablespoons brown sugar, light or dark, to taste
- 1 - 2 tablespoons cornstarch, see Instructions Step #1
To Serve:
- Hot, cooked white rice (long-grain, Jasmine, etc.), cooked according to package directions
- Hot, cooked noodles (udon, lo mein, ramen, spaghetti, etc.), cooked according to package directions
- Sliced green onion, green parts, sliced from above ingredients
- Toasted cashews or peanuts
- Chow mein noodles (crunchy)
Condiments:
- Sambal oelek (chili garlic paste)
- Sriracha sauce
- High-quality/authentic soy sauce, see Notes
Instructions
- In a 2-cup measuring cup, combine the Sauce ingredients. For a more fluid sauce, use 1 tablespoon of cornstarch. For a thicker sauce, use 2 tablespoons of cornstarch. Set aside.
- Heat a wok over high heat, or a large Dutch oven over medium-high heat. Add the oil and allow it to heat. Use your overhead fan as the cooking will be very hot.
- Once the oil is very hot and shimmering, add the onions, carrots, broccoli, and celery. Stir fry for 2 to 3 minutes. I know it does not sound like long enough cooking time, but from here, there’s another 5 to 6 minutes of cooking time.
- Add the zucchini and/or squash, and bell peppers. Stir fry for another 2 to 3 minutes. The veggies should still be very vibrant in color and just barely softening.
- Maintaining the high heat, stir the Sauce once more and add to the vegetables. Stir gently, but thoroughly and continually, until the sauce has come up to a boil. Continue to stir until the sauce has thickened and coated all the veggies with a glossy sauce.
- Serve immediately over hot rice or add well-drained noodles to the veggies and sauce and toss.
- Top with green onions and sesame seeds.
- Serve alongside any condiments.
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