Savory Chinese Vegetable Stir Fry

Looking for a quick dinner that always hits the spot? Chinese vegetable stir fry has been my go-to meal for busy weeknights for years now. There’s something so satisfying about hearing those veggies sizzle in the wok and watching them turn bright and crispy-tender in just minutes. I learned pretty quickly that having pre-chopped vegetables in the fridge makes this dish even faster than ordering takeout.

What I really love about stir fry is how flexible it is with whatever vegetables you have on hand. Those random carrots and broccoli sitting in your crisper drawer? Perfect. That half bag of snow peas you forgot about? Throw them in too. With a simple sauce and the right cooking technique, you’ll have a homemade meal that’s both tasty and good for you. And trust me, once you get the hang of it, you’ll wonder why you didn’t start making stir fry sooner.

What Kind of Broccoli Should I Use?

Regular broccoli crowns from your local grocery store work perfectly for stir-frying, though Chinese broccoli (also called gai lan) would give your dish a more authentic touch. When picking regular broccoli, look for tight, dark green florets without any yellowing spots, and make sure the stems feel firm. You can use both the florets and the stems – just peel the tough outer layer of the stems and cut everything into similar-sized pieces so they cook evenly. If you’re short on time, pre-cut florets will work just fine, though they tend to be a bit more expensive than buying whole broccoli heads.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Soy sauce: If you need a soy-free option, coconut aminos work great as a 1:1 replacement. Tamari is perfect for gluten-free diets.
• Chinese rice wine/dry sherry: No rice wine? Use dry white wine, or mix 2 tablespoons rice vinegar with 1 tablespoon water for a similar taste.
• Shiitake mushrooms: Button mushrooms, cremini, or oyster mushrooms all work well here. If using dried shiitakes, soak them in hot water for 20 minutes first.
• Fresh ginger: In a pinch, use 1/4 teaspoon ground ginger, though fresh really gives the best flavor.
• Vegetables: The beauty of stir fry is you can swap veggies freely – try snap peas, carrots, baby corn, or water chestnuts. Just keep the total amount about the same.
• Cornstarch: Arrowroot powder works as a 1:1 substitute, or use twice the amount of all-purpose flour to thicken the sauce.
• Sesame oil: This gives a distinct flavor that’s hard to replace, but if you must, use regular oil and add 1 tablespoon of toasted sesame seeds at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry is overcrowding your pan – cooking too many vegetables at once leads to steaming instead of that perfect crispy-tender texture, so work in batches if needed using high heat. A common error is not having all ingredients prepped and ready before you start cooking, since stir-frying moves quickly and you won’t have time to chop vegetables once you begin. Another crucial mistake is stirring the vegetables too frequently – letting them sit untouched for 30-60 seconds against the hot wok creates that desirable light charring and prevents them from getting mushy. To get the best results, make sure your vegetables are completely dry before adding them to the pan, as excess water will create steam and prevent proper browning, and always add harder vegetables like broccoli first since they take longer to cook than softer ones like mushrooms.

What to Serve With Vegetable Stir Fry?

A steaming bowl of white rice is the perfect base for soaking up all that tasty stir fry sauce – though brown rice or cauliflower rice work great too if you’re looking for something different. To make it a more filling meal, you could add some protein like crispy tofu, grilled chicken, or shrimp right into the stir fry. I love serving this with a side of hot and sour soup or egg drop soup for a complete Chinese-inspired dinner at home. For a fun family-style meal, put out some extra condiments like sriracha, hoisin sauce, or extra soy sauce so everyone can customize their plate.

Storage Instructions

Keep Fresh: Pop your leftover stir fry in an airtight container and keep it in the fridge for up to 3-4 days. The veggies might lose a bit of their crunch over time, but they’ll still taste great! I like to store the sauce separately if I have extra, so it stays fresh longer.

Make Ahead: Save time by chopping all your veggies in advance! Store prepped vegetables in separate containers in the fridge for up to 2 days. You can also mix up the sauce ahead of time and keep it in a jar in the fridge – just give it a good shake before using.

Warm Up: To bring your stir fry back to life, heat it in a wok or skillet over medium-high heat for 2-3 minutes. A quick toss in the pan works better than the microwave – it helps keep the vegetables from getting too soft. If you’re using the microwave, heat in 30-second intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 50-60 g

Ingredients

• 1/3 cup soy sauce (gluten-free if needed)
• 3 tablespoons water
• 2 tablespoons dry sherry or chinese rice wine
• 1 teaspoon toasted sesame oil
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground dry mustard
• 2 tablespoons vegetable oil
• 1 pound broccoli, chopped into 1-inch pieces (or 3/4 pound florets)
• 7 ounces shiitake mushrooms, stems discarded and sliced thinly
• 1 red bell pepper, sliced thinly
• 3 cloves garlic, minced
• 3 scallions, sliced thinly, separating white/light green from dark green parts
• 1 tablespoon freshly grated ginger

Step 1: Prepare the Sauce

In a small bowl, whisk together soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes, and dry mustard.

Once combined to a smooth consistency, set the mixture aside.

This will serve as the flavorful sauce to bring all the elements together.

Step 2: Blanch the Broccoli

In a large nonstick skillet, bring 1 inch of water to a rapid boil.

Add the broccoli and cook for 2-3 minutes, or until it reaches a tender-crisp state.

Strain the broccoli in a colander and immediately run under cold water to halt the cooking process.

This will preserve the vibrant green color and crisp texture.

Set aside and allow the broccoli to fully drain.

Step 3: Sauté the Vegetables

Wipe the skillet dry and add 2 tablespoons of vegetable oil.

Heat the oil over high heat until hot.

Add the shiitake mushrooms and red peppers; cook, stirring occasionally, for 5-6 minutes until the mushrooms are browned and the peppers are softened.

Stir in the garlic, white/light green parts of the scallions, and ginger.

Cook while stirring constantly until the mixture becomes fragrant, approximately 30 seconds.

Step 4: Combine Everything

Return the blanched broccoli to the pan with the sautéed vegetables.

Cook until all the vegetables are warmed through, about 1 minute.

Pour in the reserved sauce, and toss and cook for another 30 seconds until the sauce thickens and coats the vegetables evenly.

Step 5: Serve

Transfer the cooked vegetable mixture to a serving dish.

Sprinkle with the dark green parts of the scallions for added color and flavor.

Serve this delightful dish alongside a helping of rice, if desired, for a complete meal.

Enjoy!

Note: For tips on how to peel, grate, and chop fresh ginger, check out this easy guidance.