What do you need for dinner tonight? This 20-minute vegetable stir fry!!
The sauce is incredibly easy to put together and all you’ve got to do is slice up the veggies. Then throw everything in a skillet and serve over rice.
Dinner done. And oh-so-good!
I love quick dinners like this because some nights, you just need it. You’re looking for something fairly healthy and flavorful but not something that will take you hours to do.
Honestly, you could prep this the night before by slicing all the vegetables and making the sauce.
Then you come home and put it all together in the skillet.
There is nothing easier!
You can also use whatever veggies you have in the fridge. Stir fries predominantly have bell peppers and some sort of pea (sugar or snap peas). You could even use broccoli.
Actually, the first time I made this recipe, I didn’t have sugar peas so I used broccoli.
For some reason, I like mushrooms in my stir fry. They kind of remind me of fajitas…but for this Asian version, lol
20-Minute Vegetable Stir Fry
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
For the sauce
- 1/3 cup soy sauce
- 1/3 cup water
- 1 1/2 teaspoon rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon dark brown sugar
- 1 teaspon minced garlic
- 1 teaspoon minced ginger
For the rest of the dish
- 3 bell peppers, sliced
- 6 ounces sliced mushrooms
- 6 ounces sugar snap peas
- Whisk together all the ingredients for the sauce in a large measuring cup and set aside.
- In a wok or medium skillet over medium-high heat, add some cooking spray or vegetable oil.
- Add the vegetables and cook until tender, about 5 minutes.
- Pour in the sauce and let simmer and thicken, about 2 minutes. Toss to coat on all ingredients.
- Serve over white rice.