Vegetable Stir-Fry With Garlic Sauce
Crisp-tender vegetables tossed in a glossy garlic, ginger and soy stir-fry sauce with toasted cashews. A fast vegan dinner ready in 25 minutes; serve over rice.
By Tasty Nest Recipes Editorial TeamPublished
25 min total About 6 cupsEasy
Photo: flippinyank · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
The secret to a great vegetable stir-fry is adding the vegetables in order, from the firmest to the most tender, so everything ends up crisp-tender at the same time.
A simple sauce of soy sauce, garlic, ginger, a little sugar and cornstarch coats everything in a glossy glaze. Toasted cashews add crunch and richness. Serve over steamed rice or noodles.
Equipment you'll need
- Wok or large skillet
- Small bowl
Tips for success
- Prep everything before you start; stir-frying moves quickly.
- Cut vegetables to a similar size so they cook evenly.
- A very hot pan gives a lightly charred flavour; cook in two batches if your pan is small.
Substitutions and variations
- Add cubed crispy tofu, shrimp or sliced chicken for extra protein.
- Use any firm vegetables: bok choy, green beans, zucchini, baby corn or cabbage.
- Swap cashews for peanuts, or leave them out for a nut-free stir-fry.
Storage and reheating
To store: Refrigerate for up to 3 days. Freezing is not recommended, as the vegetables lose their crunch.
To reheat: Reheat quickly in a hot skillet or the microwave until just heated through.
Recipe
Vegetable Stir-Fry With Garlic Sauce
Crisp-tender vegetables tossed in a glossy garlic, ginger and soy stir-fry sauce with toasted cashews. A fast vegan dinner ready in 25 minutes; serve over rice.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Yield
- About 6 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Garlic sauce
Stir-fry
Instructions
Step 1: Mix the sauce
Whisk the soy sauce, vinegar, sugar, sesame oil, cornstarch and water until smooth.
Step 2: Toast the cashews
Heat the oil in the wok over medium heat and toast the cashews for 1 to 2 minutes until golden. Scoop them out, leaving the oil.
Step 3: Cook the firm vegetables
Turn the heat to high. Add the broccoli and carrots and stir-fry for 3 minutes. Add 2 tablespoons of water and cover for 1 minute to steam.
Step 4: Add the rest
Add the pepper, snap peas and mushrooms and stir-fry for 2 to 3 minutes until crisp-tender. Push the vegetables aside, add the garlic, ginger and scallions to the centre and stir for 30 seconds.
Step 5: Sauce
Stir the sauce, pour it in and toss for 1 minute until glossy and thickened. Add the cashews and serve over rice.
Cuisine: Chinese-inspired · Course: Dinner
Estimated nutrition per serving
- Calories
- 235
- Protein
- 8 g
- Fat
- 12 g
- Carbs
- 24 g
- Fibre
- 6 g
- Sugars
- 11 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/vegetable-stir-fry
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