Leander Texas Regional Healthcare Training Center Veggie Stir Fry
A colorful vegetable stir fry loaded with crisp fresh veggies and a savory soy-ginger sauce, perfect for a quick and nourishing meal. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs broccoli florets, large, julienned carrot, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups broccoli florets
- 1 medium, sliced into strips red bell pepper
- 1 large, julienned carrot
- 1 cup snap peas
- 1 cup, sliced shiitake mushrooms
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 1/4 cup water
- 2, sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, 1 cup snap peas, and 1 cup sliced shiitake mushrooms. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: Pour in soy sauce mixture and 2 tbsp sesame oil, stirring constantly for 1-2 minutes until sauce thickens and coats the vegetables.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Leander Texas Regional Healthcare Training Center Veggie Stir Fry take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Leander Texas Regional Healthcare Training Center Veggie Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Leander Texas Regional Healthcare Training Center Veggie Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leander Texas Regional Healthcare Training Center Veggie Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Leander Texas Regional Healthcare Training Center Veggie Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
