In just 15 minutes, it's easy to cook up a delicious recipe for Stir Fry Vegetables with THE BEST Chinese stir fry sauce! Serve the vegetables with white or brown rice, or noodles, for a complete meal.
Prepare the stir fry sauce, using the link provided. Set aside.
Heat the olive oil in a large skillet, or wok, on the stove over high heat.
Once the oil is hot, add the bell pepper, carrots broccoli and onion. Stir fry for 3 minutes.
Add the sugar snap peas, mushrooms, baby corn and water chestnuts. Stir fry for an additional 5 minutes.
Pour the sauce over the vegetables and cook for 2-3 minutes.
Remove from the heat and serve immediately.
Optionally garnish with diced green onions and sesame seeds, and serve with rice or noodles.
Notes
You can use frozen vegetables to make this recipe. Simply add 2-3 minutes to the cooking time. There's no need to defrost the vegetables before adding them to the stir fry.
This recipe is vegan. Always make sure that the hoisin sauce used in the stir fry sauce is vegan and does not contain fish sauce. Most brands don’t, but it’s always a good idea to double check!
To make this recipe gluten free, use gluten-free soy sauce and gluten-free hoisin sauce to make the stir fry sauce.
View the blog post above for how to add chicken, shrimp, tofu or other vegetables to the stir fry.