Classic Country Vegetable Stir-Fry

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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This Classic Country Vegetable Stir-Fry is your go-to for a colorful, nutrient-packed meal that comes together in no time. Perfect for those busy weeknights or when you just need a delicious way to clean out your veggie drawer.

Ingredients for Classic Country Vegetable Stir-Fry

Vegetable oil provides the perfect high-heat base for stir-frying, letting all the flavors shine without overpowering them. Onion, garlic, and ginger form the aromatic foundation, infusing the dish with their characteristic warmth and depth. Bell pepper adds a pop of color and sweetness while zucchini brings a gentle texture contrast. Broccoli florets are not only healthy but soak up flavors beautifully. Sugar snap peas add a sweet, crunchy bite to each forkful. Mushrooms offer an earthy, umami undertone. For the sauce, soy sauce is the salty, umami-rich base, balanced by the tang of rice vinegar and the nutty aroma of sesame oil. A pinch of salt and black pepper enhances the flavors, while red pepper flakes provide an optional kick.

Tips & Tricks

  • Pre-chop all your vegetables before you start cooking; this makes the process seamless and stress-free.
  • Use high heat for a quick stir-fry that retains the veggies’ color and crunch.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and add it to the sauce before pouring it over the veggies.

Serving Suggestions

This stir-fry is fantastic over a bed of steamed rice or quinoa. For a low-carb option, try serving it with cauliflower rice. It also pairs nicely with grilled chicken or tofu for added protein.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, but be sure to thaw and drain them well to avoid excess moisture in the stir-fry.
How can I make this stir-fry gluten-free?
Simply use tamari instead of soy sauce, and ensure your other ingredients are certified gluten-free.
What if I don’t like spicy food?
You can omit the red pepper flakes completely for a milder dish.

Classic Country Vegetable Stir-Fry Recipe Walkthrough

Start by heating up your vegetable oil in a large skillet or wok over medium-high heat. You want the oil to shimmer, indicating it’s hot enough to start cooking. Add the sliced onion, minced garlic, and ginger. Stir-fry them for about 2-3 minutes. You'll know they’re ready when they fill your kitchen with a fragrant aroma.

Next, toss in the sliced bell pepper, zucchini, broccoli, sugar snap peas, and mushrooms. Keep the veggies moving in the pan for about 5-7 minutes. You’re aiming for them to be tender-crisp — cooked through but still vibrant and slightly firm to bite.

While the vegetables are cooking, quickly whisk together the soy sauce, rice vinegar, sesame oil, salt, black pepper, and red pepper flakes in a small bowl. Once the veggies are looking good, pour this sauce over them and stir to combine everything thoroughly. Let it all cook for another 2 minutes, giving the flavors time to meld beautifully.

Serve your stir-fry immediately while it’s hot, ensuring everyone gets a taste of that fresh, lively combination of textures and flavors.

Why You'll Love This Recipe

  • Quick and easy: Ready in under 20 minutes.
  • Customizable: Use your favorite vegetables or what you have on hand.
  • Healthy: Packed with fresh vegetables for a nutritious boost.
  • Flavorful: A savory sauce with a touch of heat, if you like.

Ingredients

2 tbsp vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1-inch ginger, minced
1 bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup sugar snap peas
1 cup sliced mushrooms
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)

Step-by-step Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion, garlic, and ginger, and stir-fry for 2-3 minutes until fragrant.
3. Add the bell pepper, zucchini, broccoli, sugar snap peas, and mushrooms to the skillet.
4. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
5. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, salt, black pepper, and red pepper flakes.
6. Pour the sauce over the vegetables and stir well to combine.
7. Cook for another 2 minutes, allowing the flavors to meld.
8. Serve immediately hot.

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