Stir fry is one of those delightful dishes that come together quickly, making it perfect for busy weeknights. Originating from Asian cuisine, it’s a great way to incorporate a variety of vegetables into your meal, and it’s endlessly adaptable to whatever you have in your fridge. I love making this classic vegetable stir fry because it’s colorful, healthy, and full of flavor. Plus, it’s a fantastic way to use up those extra veggies, reducing waste and giving you a wholesome meal in minutes.
This vegetable stir fry pairs wonderfully with a side of steamed jasmine rice or quinoa for a complete meal. If you’re looking to add some protein, consider serving it with grilled chicken or tofu. A light soup or a fresh green salad would also complement the stir fry beautifully, making for a well-rounded dinner that’s both satisfying and nutritious.
Classic Vegetable Stir Fry
Servings: 4
Ingredients
2 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
1 cup carrots, julienned
2 cups cabbage, roughly chopped
1 red bell pepper, sliced
1 cup broccoli florets
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Directions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion and minced garlic, stirring frequently until the onion becomes translucent.
Add the carrots and stir-fry for about 2 minutes to slightly soften.
Add the cabbage, red bell pepper, and broccoli florets to the skillet. Stir well to combine.
Pour in the soy sauce and oyster sauce, stirring to coat the vegetables evenly.
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