This stir fry vegetables recipe is full of colorful veggies and an easy sauce that makes them taste irresistible! Add rice and a protein and you’ve got dinner.
For the vegetables
- 1 1/2 pounds (2 large heads) broccoli
- 1 head broccolini (or 1 additional head of broccoli)
- 1 medium red onion
- 1 orange bell pepper
- 2 portobello mushroom caps
For the stir fry sauce
- 3 garlic cloves
- 2 teaspoons ginger, grated (about a 2-inch nub)
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha hot sauce
- 2 tablespoons sesame oil (regular, not toasted)
- Kosher salt
- Start the rice and decide which protein you’ll be adding.
- Chop the broccoli and broccolini into large florets (about 6 cups florets total). Chop the red onion into bite sized squares. Dice the pepper into bite sized squares. Remove the stems from the portobellos (if necessary), slice them into strips, then cut the larger pieces in half. Place all of the vegetables in a large bowl.
- Mince the garlic. Peel the ginger and grate it. Place them together in a small bowl.
- Stir together the mirin, rice vinegar, soy sauce, and Sriracha in a small bowl.
- In a large skillet or wok over high heat, and heat the oil. Add the broccoli, broccolini (if using), red onion, bell pepper, and mushrooms and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally.
- Add the garlic and ginger cook for 1 minute more, until broccoli is crisp tender but still bright green. Turn off the heat and add the sauce, stirring until combined. Taste and add additional pinches salt as necessary. Garnish with sesame seeds and green onion (optional). Serve with rice and desired protein (see above).
*Adding cashews would serve about 2 to 3 as a vegetarian main; adding tofu can stretch it to 4.
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Keywords: Stir Fry Vegetables