• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Oat&Sesame

  • Home
  • Recipe Index
    • all recipes
    • Easy Recipes
    • Healthy Recipes
    • MIND Diet Recipes
    • Vegan Recipes
    • Vegetarian Recipes
  • Traveling & Eating
    • Africa Travel
      • Morocco
    • Central America Travel
    • Europe Travel
      • Amsterdam & Haarlem | Netherlands
      • Greece
      • Spain
      • Prague | Czech Republic
    • Mexico Travel
      • Tulum & Merida
    • U.S. + Canada Travel
      • Arizona
      • Colorado
      • Maine
      • New Mexico
      • New York
      • Texas
      • Utah
      • Toronto | Canada
  • About Me
    • Work With Me
    • Disclosure & Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Easy Vegetable Stir Fry Sauce

September 19, 2019 by Emily Brees 5 Comments - This post may contain affiliate links.

Jump to Recipe

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!

Rice and veggies on plate

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.

stir fry sauce ingredients

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.

veggies for stir fry

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.

easy vegetable stir fry on plate with stir fry sauce in small glass bowl

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!

close up of vegetable stir fry with chopsticks

PIN IT

5 from 4 votes
Print
Easy Vegetable Stir Fry Sauce
Prep Time
5 mins
Cook Time
25 mins
 

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.

Course: dinner
Cuisine: American, Asian, Chinese
Keyword: stir fry, vegetarian
Servings: 4
Calories: 370 kcal
Author: Emily Brees | OatandSesame
Ingredients
Stir Fry Sauce
  • 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)
The Rest
  • 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
Instructions
Stir Fry Sauce
  1. Whisk all ingredients in a bowl. Set aside.

  2. **If you prefer the sauce to be a thicker consistency, add the tsp of cornstarch or rice flour.

Veggies + Rice
  1. Start cooking rice according to package directions. Approx. 15 min to cook and 10 minutes to rest.

  2. While the rice is cooking. Prepare all chopped veggies.

  3. 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.

  4. Add carrots, broccoli, and red pepper. Stir to incorporate. Add another few dashes of salt and pepper.

  5. 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!

  6. Divide rice and veggies into bowls.

  7. Drizzle sauce over stir fried veggies and rice.

  8. Top with chives, scallions and/or sesame seeds.

Nutrition Facts
Easy Vegetable Stir Fry Sauce
Amount Per Serving (1 g)
Calories 370
* Percent Daily Values are based on a 2000 calorie diet.
rice and veggies on orange plate

More recipes for you

honey jalapeno soba recipe
Honey Jalapeño Chicken with Soba Noodles
Thai Inspired Turkey Meatballs with Peanut Noodles
5 Minute Sesame Noodle Bowl with Spring Veggies
Cashew Noodle Bowl with Veggies
rice and veggies on orange plate
Previous Post: « How to Make Perfect Scones
Next Post: Healthy Waffle Recipe with Zucchini – Gluten Free + Vegan »

Reader Interactions

Comments

  1. Walt R.

    June 19, 2020 at 10:23 am

    My wife and I are not vegetarians but like a vegetarian meal sometimes. We (mainly I) are big on stir fry.
    This was absolutely great. Only thing I left out was the sriracha. Easy to make and easy to eat

    Reply
    • Emily Brees

      June 19, 2020 at 12:05 pm

      Thanks for trying this recipe out, Walt! I am happy to hear you were successful and enjoyed it very much! You inspired me to make this tonight for dinner – my garden snow peas are ready for picking and will go perfectly in this! Cheers! Emily

      Reply
  2. Christine

    January 26, 2022 at 1:48 pm

    We’re older adults trying your wonderful new recipe. Thank you.

    Reply
  3. Sarah B

    January 2, 2023 at 2:44 pm

    Just what I was looking for! Even my meat-eating husband enjoyed. I doubled the sauce but made as written and the flavors were PERFECT..
    Thanks so much Emily! 🙂

    Reply
    • Emily Brees

      January 2, 2023 at 6:54 pm

      Thanks for taking the time to review this recipe, Sarah! Glad you all enjoyed!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello Friends!

I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

Healthy eating + travel are my passion! Learn More

Newsletter Sign Up

Search by Recipe Category

Most Popular Posts
mango cucumber smoothieMango Cucumber Mint Smoothie
Baked Zucchini Pie
cannoli cookiesItalian Cannoli Cookies
Sun Dried Tomato + Basil Pinwheels Sun Dried Tomato + Basil Pinwheels
rhubarb breadRhubarb Hummingbird Bread
Italian Spaghetti Squash Bake

Recent Posts

  • Vegetarian Sheet Pan Fajitas with Mushrooms and Peppers
  • Easy Tahini Noodle Bowl with Edamame
  • Maple Pecan Granola with Olive Oil

Footer

Copyright © 2023 O&S > powered by Foodie Pro Theme & Genesis Framework