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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- 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
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.
Add the mushrooms and onions. Stir fry for 4-6 minutes, until mushrooms and onions are soft.
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.
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.
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.
Serving size: 2/3 cup stir fried vegetables
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