Even if you’re not a big broccoli or vegetable lover, or if you have veggie-resistant family members, this Healthy Vegetable Stir-Fry is packed with so much flavor that everyone will forget how healthy it is and how many veggies they’re eating
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Asian
Cuisine: Asian
Keyword: asian vegetable stir fry, healthy vegetable stir fry, how to make vegetable stir fry, stir fry vegetables, stir fry veggies, vegetable stir fry, vegetable stir fry recipe, vegetable stir fry sauce
1 ½ to 2cupslightly steamed broccolifrom about 1 small/medium stalk of broccoli; I use florets and stalk
1cupsliced baby portobello or white mushrooms
½cupred pepperdiced small (from about 1/2 large red pepper)
up to 1 cup additional vegetablesoptional (such as sugar snap peas, snow peas, carrots, baby corn, bamboo shoots, or water chestnuts)
up to 1 cup cooked proteinoptional (such as seared tofu or tempeh chunks, steamed edamame, chicken, etc.)
bed of fresh kale or cooked rice for servingoptional
Stir-Fry Sauce
¼cupapple cider vinegar
¼cuphoney or agave to keep vegan
2tablespoonsfinely minced fresh gingerreduce if you’re very sensitive to ginger
2teaspoonswhite miso pastealso know as sweet or mellow miso*
generous pinch cayenne pepperoptional and to taste (add more if you prefer a spicier stir fry)
saltto taste (will depend on preference and type of miso or soy sauce used)
Instructions
Stir Fry
To a large non-stick skillet, well-seasoned cast iron skillet, or wok, add the onions, garlic, sprinkle with salt, drizzle with olive oil, and cook covered over high heat for about 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir mixture intermittently, especially towards the end of cooking, to ensure nothing burns.
While onions are cooking, chop and steam the broccoli. To a medium microwave-safe bowl, add the broccoli, cover with water, cover bowl with plasticwrap, and cook on high power for 3 to 4 minutes, or until broccoli is crisp-tender; don’t overcook. Drain and set aside.
While broccoli steams and onions continue to caramelize, slice the mushrooms, peppers, prep any optional vegetables or protein you’re using; set aside.
Sauce
To a small bowl, add all ingredients and stir to combine; set aside.
After onions are caramelized, remove them from the skillet and place in a medium bowl; set aside.
To the skillet (no need to wash it), add the mushrooms, peppers, optional additional vegetables, optional protein, the sauce, and allow mixture to simmer uncovered over high heat for 3 to 5 minutes, or until slightly reduced.
Add the onions, broccoli, stir to combine, and cook for about 1 minute, just enough to rewarm the onions and broccoli and coat with sauce.
Taste and if you think it needs a splash of apple cider vinegar, honey, salt, pepper, etc., add to taste.
Serve over a large handful of fresh kale (placing the hot stir fry on the kale allows it to wilt perfectly) or over a bed of rice. Stir fry is best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days and I enjoy leftovers chilled.
Notes
*A note about the miso paste: I use reduced sodium. No substitutions for the flavor created and highly recommended, however reduced sodium soy sauce or tamari may be substituted
Please note the recipe requires you to have moderately fast knife and chopping skills because you’ll be chopping and slicing most of the ingredients while the onions caramelize, including stirring together the sauce. If you’re newer or slower in the kitchen, I recommend chopping everything and making the sauce before beginning to caramelize the onions so you’re not scrambling or stressed.