Dressed a with delicious stir fry sauce, this easy vegetable stir fry is packed with broccoli, red pepper, carrots, and onions. It’s a great weeknight dinner idea that’s so much healthier than take out!
How to make this Easy Vegetable Stir Fry Sauce
Everyone needs a vegetable stir fry dish that makes dinner easy, healthy and super crave-worthy.
The key is in the sauce. The vegetable stir fry sauce makes this rice bowl burst with flavor with little effort. A win-win all around.
STEP 1 – mix the stir fry sauce
This easy stir fry sauce is a combo of soy, hoisin, rice vinegar, sesame oil, Sriracha, fresh ginger and garlic.
I never have fresh ginger handy, but I ALWAYS keep fresh ginger knobs frozen! Buy a big knob of ginger, peel it and chop it into 2-3 inch pieces and freeze.
When you need fresh ginger, just grab a frozen piece – it’s so much easier to grate when it’s frozen! It’s great to have for that extra kick in a smoothie or to get that spicy flavor in so many Asian soup recipes.
STEP 2 – Chop veggies
You’ll want to start cooking your rice according to the package directions before you start chopping. Once the rice is on, prep all the veggies.
STEP 3 – Sauté Veggies
Heat a cast iron skillet and sauté onions followed by the rest of the veggies. Divide rice and veggies into bowls, top with chives, scallions and/or sesame seeds.
Dress with vegetable stir fry sauce.
**If you prefer your stir fry sauce to be thicker, add the 1 tsp of cornstarch or rice flour to the rest of the ingredients.
Keeping the sauce separate makes this dish easy to take for lunch the next day without it getting soggy.
LOVE easy veggie bowls? Try this 5 min Sesame Noodle Bowl!
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A delicious stir fry sauce with ginger, soy, sesame and hoisin sauce for a quick dinner idea that's so much healthier than take out! This easy vegetable stir fry is healthy, packed with broccoli, red pepper, carrots, onions or your favorite veggies.
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha
- 1 teaspoon cornstarch or rice flour (optional to thicken)
- 4 cups cooked jasmine rice (about 1.5 cups dry)
- 3 cups chopped broccoli (about 3 crowns)
- 3 medium carrots, peeled and chopped into discs
- 1 red bell pepper, chopped into large pieces
- 1 yellow onion, chopped into large pieces
- chives or scallions, to top
- sesame seeds, to top
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Whisk all ingredients in a bowl. Set aside.
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**If you prefer the sauce to be a thicker consistency, add the tsp of cornstarch or rice flour.
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Start cooking rice according to package directions. Approx. 15 min to cook and 10 minutes to rest.
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While the rice is cooking. Prepare all chopped veggies.
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Heat a cast iron skillet over medium high heat, add 2 Tbsp olive oil and chopped onions. Sprinkle with a few dashes of salt and pepper, sauté for a few minutes until they start to soften.
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Add carrots, broccoli, and red pepper. Stir to incorporate. Add another few dashes of salt and pepper.
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Cover and sauté for approx. 7 minutes until broccoli is tender and carrots and onions are slightly brown. Stirring will prevent browning, so don't disturb the veggies!
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Divide rice and veggies into bowls.
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Drizzle sauce over stir fried veggies and rice.
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Top with chives, scallions and/or sesame seeds.
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