Need a great vegetable stir fry recipe? I gotchu.

 

I’ll be the first to say that I’m picky with my vegetables. I’m picky with how they are cooked. I’m not entirely sure why I’m like that, but I am. I am trying to do better though. However, until that day comes, I rely mainly on my vegetable stir fry to get some veggies in.

 

 

When I came up with this vegetable stir fry recipe, I was thinking about the vegetables I liked and how I liked them in other dishes. I knew that whatever I came up with, I wanted to include broccoli, cabbage, mushrooms, carrots, and baby corn.

 

I LOVE, LOVE, LOVE baby corn. Baby corn reminds me of when my dad used to take me to Leung’s when I was younger. He would get this dish with a bunch of vegetables and I think BBQ pork, but I would ONLY eat the young corn and leave everything else for my dad.

 

 

I try to eat this stir fry as a replacement for rice so that I don’t eat too much rice. I give myself a serving of rice and a serving of veggies and whatever protein I happen to be having for the meal. Or if I am eating noodles for a meal, I mix this vegetable stir fry in so that I get some vegetables with my meal!

 

Let me know in the comments down below if you try out this recipe. Let me know what vegetables you used! I’d love to know!

 

Ciao for now!

 

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Tips On Making Vegetable Stir Fry

 

I wash and chop ALL the vegetables I’m using in advance. I feel like it makes it so much easier for me to have everything ready and I can dump each ingredient in when I need to.

 

For this vegetable stir fry, I use cabbage, broccoli, mushroom, and baby corn. Feel free to substitute what you want in case you want more (or less).

 

Start small with the heat. In total, I use 1 teaspoon of each spice. But if you don’t want your stir fry spicy or you want it less spicy, just slowly add in the spices until you find a level that you like. Even if you add the whole teaspoon, I don’t think it is too spicy.

 

If you have it, I didn’t when I made this recipe, you can also add a splash of teriyaki sauce in the stir fry.

 

 

Hawaiian BBQ Chicken – The vegetable stir fry will go great with rice and chicken in this dish. Protein, rice, and vegetables? What’s not to like in this meal?

Vegetable Stir Fry

Vegetable Stir Fry
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: Vegetarian, Vegetables, Meatless Monday
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 155kcal

Ingredients

  • 2 tbsp Avocado Oil
  • 2 tbsp Red Onions Roughly Chopped
  • 1 tbsp Garlic
  • 8 oz White Mushroom
  • 10 oz Frozen Broccoli
  • 1 small Cabbage
  • 8 oz Baby Corn
  • 1 tsp Cayenne Pepper
  • 1 tsp Red Chili Powder
  • 1 tsp Paprika
  • 1 tsp Crushed Red Chili Flakes
  • 1 tbsp Lemon Juice
  • 1 tbsp Tamari
  • Salt to taste
  • Pepper to taste

Instructions

  • In a hot pan, add avocado oil.
  • Once the avocado oil is hot, add chopped red onions. Saute for 1 - 2 minutes.
  • Add garlic. Saute for 1 - 2 minutes.
  • Add mushrooms. Saute for 1 - 2 minutes.
  • Add frozen broccoli.
    You can also use fresh broccoli if you prefer.
  • Add chopped cabbage.
  • Add baby corn.
  • Cover and cook for 5 - 7 minutes.
  • Uncover and add cayenne pepper, red chili powder, paprika, and crushed red chili flakes.
    Mix well.
  • Add lemon juice and tamari.
    Mix well.
  • Add salt and pepper to taste.
    Mix well.
  • If you want the vegetables softer, continue cooking on low until desired texture is reached.
    If not, turn and remove from heat.

Notes

Please note that *The % Daily Value (DV) tells you how much nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition

Calories: 155kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 231mg | Potassium: 546mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2978IU | Vitamin C: 54mg | Calcium: 68mg | Iron: 2mg