Veggie Stir Fry
A quick, colorful vegetable stir fry with swappable components—choose your vegetables, protein, and sauce to create endless variations. Ready in under 30 minutes with vibrant flavors and crisp-tender textures.
Ingredients
Method
Wash and chop all vegetables into uniform, bite-size pieces. Mince garlic and ginger. If using tofu, press it between paper towels under a light weight for 10 minutes to remove excess moisture.
In a small bowl, whisk together soy sauce, sugar, and rice vinegar to make the sauce. Taste and adjust seasoning as needed.
Heat oil in a large wok or skillet over medium-high heat until shimmering. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the primary vegetable (slowest-cooking) and stir-fry for 3–4 minutes until starting to soften.
Add the secondary and tertiary vegetables and any optional protein. Continue stir-frying for 3–4 minutes, stirring constantly, until vegetables are crisp-tender and protein is cooked through.
Pour the sauce into the center of the wok, toss everything to coat, and cook for another minute until sauce is glossy and heated through.
Transfer to bowls or plates. Garnish with sesame seeds, green onion, or cilantro. Serve hot, optionally over jasmine rice, basmati rice, or soba noodles.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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