Vegetable Stir Fry is a recipe I turn to when I am hungry and not sure what to cook. I love how simple and easy it is to cook and how delicious it tastes. And only taking around 30 minutes to make is a plus.
There are so many variations to this recipe, and that is why I love it. What I mean by variations is, it depends on which vegetables are available when I buy them. Plus, you can add noodles, rice, meat, chicken or seafood to bulk up the meal, particularly when making for more than one person.
Then you have different sauces, soy and sate being my favourites, but there are plenty of others like sweet chilli and honey soy. And people of all ages love vegetable stir fry – even my kids! So let’s get this vegetable stir fry happening!
What Goes In My Vegetable Stir Fry
Lots of vegetables go in my stir fry. Whatever I have on hand. Mostly onion, capsicum, carrot, mushrooms, broccoli, snow peas, beans, etc. Plus, I add a sauce. Sauce could be a chilli sauce or a satay sauce or a soy based sauce.
What to Cook a Stir Fry In
A wok is ideal to make a vegetable stir fry as its unique sloped shape and thin metal construction concentrate intense heat – perfect for quick cooking. However, if you don’t have a wok, you can still stir fry vegetables in a frypan.
A wok with a lid, such as this Kordisen Nonstick Wok with Lid, is great for making a vegetable stir fry, and any stir fry for that matter.
What Utensils do you Need to Make a Stir Fry?
- Of course you need a wok or fry pan as mentioned.
- You will need a knife to chop your vegetables.
- A stirrer to stir vegetables.
- Plate to off dish off using either chop sticks or a fork.
How to Make Stir Fry Vegetables
A stir fry is one of the easiest dishes to make so it is great for travelling, camping, backpacking and when at home. The longest part is usually prepping your vegetables.
- Have all your vegetables chosen and chopped.
- Heat oil in a frypan or wok.
- Throw in all vegetables.
- Add sauce of your liking.
- Serve.
Is there an order to Cook Vegetables In?
It does help to cook your vegetables in a certain order, this is because some take longer to cook than others. Here’s what I do.
- Aromatics go in first. Such as onion, garlic, chilli and ginger.
- I add firm vegetables in second. Such as carrot, capsicum, green beans and Asian greens like Bok Choy.
- Next goes in vegetables quick to cook such as kale, cabbage and snow peas.
- Lastly, delicate vegetables are added as they cook quickly such as bean sprouts and spinach.
TIP/TRICK – it is great to cook with fresh vegetables but pre-cooked vegetables left over from other dishes or a bag of frozen stir fry vegetables bought from the supermarket are just as good.
What to Serve with Stir Fry Vegetables
I often have a plate of stir fry vegetables on its own as a main serve however, in other instances I might serve as an accompaniment to a piece of chicken or meat. Other times I might add rice or noodles to make the meal go further – particularly if I am cooking stir fry vegetables for more than myself.
Vegetable Stir Fry Recipe
Notes
Cooking utensils required:
Wok
Knife and chopping board
Utensils to stir
Plate and fork or chop sticks
Ingredients
- Vegetables of your choice: onion, capsicum, carrot, celery, mushrooms, broccoli, etc.
- 1 tablespoon canola oil
- Soy sauce or sauce of your choice
Instructions
- Chop vegetables to similar length.
- Heat wok and add oil once hot.
- Cook hard vegetables first - like onion for a minute or so, then add other vegetables. Cook for 5-10 minutes, stirring regularly and until vegetables are at your liking.
- Add sauce of your choice - stir in and wait a minute for sauce to heat and thicken and stick to vegetables.
- Serve on their own or with noodles or rice.
