Veggie Stir-Fry Recipe

Name: Veggie Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Low Sodium Soy Sauce; 2 Tablespoons Sherry (or Low-sodium Vegetable Broth); 2 Tablespoons Packed Brown Sugar; 2 Tablespoons Cornstarch; 2 Tablespoons Sriracha (more Or Less To Taste); 1 Tablespoon Minced Fresh Ginger; 3 Tablespoons Peanut Oil; 1 whole Yellow Onion, Cut Into Large Chunks; 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks; 1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks; 2 whole Garlic Cloves, Minced; 2 whole Medium Zucchini, Cut Into Large Wedges; 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise; 1 head Broccoli Cut Into Florets; Cooked Noodles Or Rice, For Serving; Sesame Seeds, For Serving

Servings: persons

1/2 cups Low Sodium Soy Sauce
2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
2 Tablespoons Sriracha (more Or Less To Taste)
1 Tablespoon Minced Fresh Ginger
3 Tablespoons Peanut Oil
1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
1 head Broccoli Cut Into Florets
Cooked Noodles Or Rice, For Serving
Sesame Seeds, For Serving

1
In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger.
2
Set aside.
3
Heat the oil in a large skillet over medium-high heat.
4
Add the onion and peppers, and stir, cooking for 2 to 3 minutes.
5
Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.
6
Add the zucchini and stir it around, cooking it for 2 minutes more.
7
Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
8
Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick.
9
If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
10
Serve over noodles or rice, with a sprinkling of sesame seeds.
11
Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time.
12
Keep in separate containers in the fridge.

402

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1/2 cups Low Sodium Soy Sauce, 2 Tablespoons Sherry (or Low-sodium Vegetable Broth), 2 Tablespoons Packed Brown Sugar, 2 Tablespoons Cornstarch, and more.

Yes, Veggie Stir-Fry falls under the Vegetarian 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!

Veggie Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions