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4.34
from
3
votes
20-Minute Vegetable Stir Fry
If you're in a dinner rut and need something on the table fast, this 20-minute vegetable stir fry is for you!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings:
2
Author:
Julie Chiou
Equipment
Wok
Ingredients
1/2
1x
2x
3x
For the sauce
⅓
cup
(
79
ml
)
soy sauce
⅓
cup
(
79
ml
)
water
1 ½
teaspoon
rice vinegar
2
tablespoons
cornstarch
1
tablespoon
dark brown sugar
1
teaspoon
minced garlic
1
teaspoon
minced ginger
For the rest of the dish
3
bell peppers
sliced
6
ounces
(
170
g
)
sliced mushrooms
6
ounces
(
170
g
)
sugar snap peas
Instructions
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.
Notes
You can definitely add protein into this. I would just add it in with the vegetables and cook until thoroughly cooked through.
Nutrition
Serving:
1
bowl
|
Calories:
181
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
1
g
|
Fiber:
10
g
|
Sugar:
17
g