Commonly asked questions:
Can I add meat to this stir fry?
You absolutely can add meat to this stir fry if you want. I feel that chicken breast is a great addition. If you want to add chicken, just cut up a raw chicken breast into 1" cubes and then toss on some salt and pepper. Sautee it in a tablespoon of oil for a few minutes and then, once it's cooked through, set it aside while you cook the vegetables. Add the chicken back in once all of the vegetables are done cooking. The sauce will bring it all together.
If chicken isn't your favorite, you can apply the same cooking technique to tofu or beef. Like I said, this stir fry is very versatile!
Should I use coconut aminos or soy sauce?
Whether you choose to use coconut aminos or soy sauce in this recipe is a completely personal choice. I chose coconut aminos because it tends to be lower in salt than soy sauce, and is naturally gluten-free. You can also buy Tamari, which is a gluten-free soy sauce.
How long will this stir fry last in the refrigerator?
This vegetable stir fry will last up to 4 days in the refrigerator. It tastes best when hot so make sure to toss it in a pan for a few minutes each time you pull it out of the refrigerator.
If you like this recipe check out these other great recipes on my blog:
Vegetable Stir Fry
- 1 tbsp olive oil
- 1 cup carrots sliced
- 1½ cups broccoli florets
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 3 garlic cloves minced
- 1 cup snap peas
- 1 cup mushrooms sliced
- 1 cup baby corn
- ½ cup water chestnuts
- 1 tsp ginger chopped
- chopped green onions for garnish
- sesame seeds for garnish
For the Sauce:
- ½ cup chicken broth
- ¼ cup soy sauce
- 1 tbsp cornstarch
- 2 tbsp honey
- 1 tsp sesame oil
- Prepare the sauce in a mixing small bowl by whisking together soy sauce, garlic, honey, sesame oil, chicken broth, and cornstarch. Set aside.
- In a wok or large skillet add 1 tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- Pour sauce mixture over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.
- A large skillet or wok is best for stir frying as ideal as you're able to stir and toss the veggies without any falling out of the pan.
- If you want to add an extra crunch to this dish? Try adding in some cashews, peanuts, or almonds.
- Be sure to cut your vegetables into similar sizes so they can cook at the same rate.
- If you're unsure where to get water chestnuts, they can be found in cans in the international aisle or by other canned vegetables.
- Swap the chicken broth for vegetable broth and honey for maple syrup to keep this a vegetarian or vegan friendly recipe.
- You can make this spicier by adding some red chili flakes or sriracha to the sauce.
- If you're making this as a side dish, Hawaiian Chicken Skewers goes really well with the veggies! Alternatively, as a main dish, you can serve this with some rice, chow mein, lo mein, udon noodles, ramen noodles, quinoa, zoodles, and cauliflower rice.