(Almost) One-Pan Vegetable Stir-Fry Recipe

Name: (Almost) One-Pan Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup stock (chicken or vegetable); 1 tablespoon soy sauce; 1 tablespoon apricot preserves; 1 tablespoon dry red wine; 2 teaspoons cornstarch; 2 teaspoons grated ginger; 1 splash rice wine vinegar; 2 garlic cloves, minced; 2 medium carrots, peeled and sliced into rounds; 1 head of broccoli (depending on size, use your best judgment); 6 ounces mushrooms (shiitake are great); 1 2 oz. package cellophane noodles

Servings: persons

1/3 cup stock (chicken or vegetable)
1 tablespoon soy sauce
1 tablespoon apricot preserves
1 tablespoon dry red wine
2 teaspoons cornstarch
2 teaspoons grated ginger
1 splash rice wine vinegar
2 garlic cloves, minced
2 medium carrots, peeled and sliced into rounds
1 head of broccoli (depending on size, use your best judgment)
6 ounces mushrooms (shiitake are great)
1 2 oz. package cellophane noodles

1
Whisk together the stock, soy sauce, apricot preserves, wine, cornstarch, ginger, and rice wine vinegar.
2
Bring a pot of water just to a boil. Remove from heat and add cellophane noodles. Let soak until softened, approximately 10 minutes, then drain. (Once cool, it also helps to chop the mass of noodles in half or thirds.)
3
Heat a few tablespoons of oil in a pan over medium-high heat. Add garlic and carrots and cook, stirring constantly, for 1 minute. Add broccoli and mushrooms and continue cooking, stirring often, for 3 minutes, or until the mushrooms and broccoli have just begun to soften. Add the sauce and cook for another 2 minutes, until the sauce begins to bubble and thicken. Turn off the heat and mix in the cellophane noodles until coated with sauce, then serve.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup stock (chicken or vegetable), 1 tablespoon soy sauce, 1 tablespoon apricot preserves, 1 tablespoon dry red wine, and more.

Yes, (Almost) One-Pan Vegetable Stir-Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

(Almost) One-Pan Vegetable Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions