Add more veggies to your diet with this Vegetable Stir-Fry with Soy Sauce, a quick and vibrant dish that can be customized based on what you have on hand. By stir-frying crisp vegetables at high heat and seasoning them with a simple soy-based sauce, you can whip up a tasty, healthy meal in minutes. This how-to guide will walk you through everything—from prepping your vegetables to perfecting the sauce—to help you create a flavorful stir-fry any night of the week.
Step 1: Gather Your Ingredients
| Ingredient | Quantity | Notes/Alternatives |
|---|---|---|
| Mixed vegetables (e.g., bell peppers, broccoli, carrots, mushrooms, snap peas) | ~4 cups, chopped | Use whatever’s in season |
| Garlic (minced) | 2 cloves | Freshly minced for aroma |
| Ginger (grated) | 1 tablespoon | Optional but adds depth |
| Soy sauce | 3 tablespoons | Low-sodium if preferred |
| Cornstarch | 1 teaspoon | Dissolved in 2 teaspoons water (slurry) |
| Sesame oil (optional) | 1 teaspoon | For extra flavor, add at the end |
| Vegetable oil or canola oil | 2 tablespoons | High-heat oil for stir-frying |
| Salt and pepper | To taste | Adjust as needed |
| Optional: Chili flakes | A pinch | For a slight kick |
| Optional: Cooked rice or noodles | As desired | For serving |
Step 2: Prep the Vegetables
- Wash and Chop:
- Rinse all vegetables thoroughly. Cut them into uniform bite-sized pieces for even cooking.
- Arrange in Bowls:
-
- Group vegetables with similar cooking times together (e.g., carrots and broccoli may take longer than mushrooms and snap peas).
Step 3: Make the Stir-Fry Sauce
- Combine Soy Sauce and Cornstarch:
- In a small bowl, whisk together soy sauce and the cornstarch slurry.
- Optional Additions:
-
- Add a teaspoon of honey or sugar for sweetness, a splash of rice vinegar for tang, or chili flakes for heat.
Step 4: Stir-Fry the Vegetables
- Heat the Wok or Skillet:
- Preheat a wok or large skillet over high heat. Add vegetable oil.
- Sauté Aromatics:
- Add minced garlic and ginger; stir-fry for ~30 seconds until fragrant. Be careful not to burn.
- Cook Vegetables in Batches:
-
- Start with the veggies that take longer (like carrots, broccoli). Stir-fry for 2–3 minutes.
- Add quicker-cooking veggies (like bell peppers, mushrooms) next, cooking for another 2–3 minutes until crisp-tender.
Step 5: Add the Sauce
- Lower Heat Slightly:
- Reduce heat to medium-high; push veggies aside to create a well in the center.
- Pour in the Sauce:
- Stir the soy sauce-cornstarch mixture well before adding it to the pan.
- Toss with the vegetables quickly, allowing the sauce to thicken and coat everything evenly.
- Add Sesame Oil (Optional):
-
- Drizzle in 1 teaspoon of sesame oil for a rich, nutty aroma.
Step 6: Taste and Adjust
- Seasoning:
- Add salt, pepper, or extra soy sauce if needed.
- If you like heat, sprinkle in chili flakes now.
- Serving:
-
- Serve the stir-fry immediately over cooked rice or noodles.
Step 7: Troubleshooting & Pro Tips
- Soggy Vegetables:
- Use high heat and minimal oil. Work quickly and don’t overcrowd the pan.
- Uneven Cooking:
- Chop vegetables uniformly and add them in order of required cooking time.
- Sticky Pan:
- Add a little more oil or a splash of water if veggies stick.
Step 8: Frequently Asked Questions
Q1: Can I add protein like chicken or tofu?
A1: Absolutely. Sauté the protein first, set it aside, then return it at the end to reheat.
Q2: Is it okay to use frozen vegetables?
A2: Yes, but they may release more liquid. Stir-fry in smaller batches to maintain heat.
Q3: How do I store leftovers?
A3: Keep in an airtight container for up to 3 days; reheat in a skillet or microwave.
Conclusion
Vegetable Stir-Fry with Soy Sauce is a colorful, adaptable meal that’s ready in minutes. By following these steps—prepping your veggies, stir-frying quickly at high heat, and adding a simple sauce—you’ll create a nutritious dinner that keeps both your taste buds and schedule satisfied.
