How To Stir Fry Vegetables: Vegetable Stir Fry Recipe
The ultimate guide for how to make stir fry vegetables! This healthy vegetable stir fry recipe with simple sauce takes just 10 minutes. Plus, get a full list of the best stir fry veggies and lots of tips.
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GET IT NOWIngredients
- 2 tbsp Olive oil
- 3/4 cup Onion (sliced thinly into quarter moons)
- 1 1/2 cups Mushrooms (sliced)
- 1 1/2 cups Broccoli (cut into florets)
- 1 cup Snow peas
- 1 1/2 cups Bell peppers (cut into strips; I used red and yellow)
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 1 tbsp Butter (or more oil for dairy-free)
- 4 cloves Garlic (minced)
- 2 tbsp Chicken bone broth (or any broth of choice)
- 2 tbsp Coconut aminos
Instructions
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Heat oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water - it’s ready when the water sizzles away immediately.
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Add the mushrooms and onions. Stir fry for 4-6 minutes, until mushrooms and onions are soft.
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Add the broccoli, snow peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.
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Push the vegetables to the sides, making a well in the center. Add the butter to the well and let it melt. Add the minced garlic. Saute without moving for about a minute, until fragrant, then stir into the rest of the vegetables.
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Add the bone broth and coconut aminos. Stir fry for 1-2 minutes, until sauce is glossy. Adjust salt and pepper to taste, if desired. Serve over cauliflower rice.
Recipe Notes
Serving size: 2/3 cup stir fried vegetables
Video Showing How To Make Vegetable Stir Fry:
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Nutrition Information Per Serving
Calories: 106 | Fat: 6.9g | Total Carbs: 9.3g | Net Carbs: 6.9g | Fiber: 2.4g | Sugar: 5g | Protein: 2.8gNutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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