EASY Vegetable Stir Fry Recipe (2024)

FAQs

What is the secret of stir-frying vegetables? ›

Dry the vegetables.

When stir-frying anything from snow peas to lettuce, it's important that the vegetables are very dry. Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.

We used baby corn spears, mushrooms, red pepper and broccoli in this recipe, but you can use just about any vegetables. Here are other vegetables that will work great in a vegetable stir fry: Onion (red or sweet), green beans, snow peas and asparagus.

The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger.

Food & Dining

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Some of our favorite oils for stir-fries are canola, vegetable, avocado, and grapeseed, all of which have high smoke points. Steer clear of olive oil, delicate finishing oils (like nut oils), or butter, which will all burn, smoke, and become rancid quickly.

Sear meat first.

If the vegetables in the stir-fry cook fast, you can add the protein after cooking the aromatics (like garlic and ginger) and add the vegetables right after.

Heat the oil in a large frying pan or wok, then fry the chilli and garlic for 1 min. Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender.

Recipe Variations

Add ginger or fresh herbs – You can add a tablespoon of fresh grated ginger together with the garlic, or add any herbs you like in the last couple of minutes. Add heat – Sprinkle in some crushed red pepper flakes, or add a drizzle of sriracha at the end.

What flavor to add to stir-fry? ›

Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

A great stir-fry typically consists of four important components: protein, vegetables, aromatics, and sauce. Standard stir-fry starts with one pound of protein and two pounds of vegetables, and a basic stir-fry sauce (recipe below). You can add aromatics or herbs to change the flavor profile of your dish.

Buy the Right Pan and Keep It Sizzling Hot

“Because you should always stir fry at a very, very high heat, you actually need a carbon or stainless steel pan with a flat, wide bottom that can stay in contact with your heat source.” “I much prefer carbon steel because that's the same material that a wok is made out of.