Mark and Shannon's Vegetable Stir Fry

Bursting with fresh, vibrant flavors, Mark and Shannon's Vegetable Stir Fry is a quick and healthy dinner option that's perfect for busy weeknights. This delightful dish features an array of colorful vegetables—crispy broccoli florets, tender snap peas, sweet red bell peppers, and earthy mushrooms—all tossed in a savory sauce made from soy sauce, hoisin, and a hint of sesame oil. Finished with aromatic garlic and ginger, this stir fry delivers a punch of umami in every bite. Ready in just 30 minutes, it's an easy, vegetarian-friendly meal that pairs beautifully with steamed rice or noodles. Garnish with sesame seeds and green onions for an extra pop of flavor and presentation! Ideal for those craving a nutritious dish full of texture and bold Asian-inspired flair.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 2 medium Carrots (sliced into thin strips)
• 1 large Red bell pepper (sliced into strips)
• 1 cup Snap peas
• 1 cup Baby corn (cut in half)
• 1 cup Mushrooms (sliced)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 3 tablespoons Soy sauce
• 2 tablespoons Hoisin sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 teaspoon Cornstarch
• 3 tablespoons Water
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 stalks Green onions (sliced, for garnish)
• 4 servings Cooked rice or noodles (to serve)

Directions

Step 1

Prepare all vegetables: slice the carrots, bell pepper, and mushrooms; halve the baby corn; and grate the ginger. Have all ingredients prepped and ready before cooking as stir fry moves quickly.

Step 2

In a small bowl, mix the soy sauce, hoisin sauce, cornstarch, and water. Stir until the cornstarch is fully dissolved and set aside.

Step 3

Heat a wok or large non-stick skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.

Step 4

Add the minced garlic and grated ginger to the hot pan. Stir-fry for 30 seconds until fragrant, being careful not to burn them.

Step 5

Add the broccoli, carrots, and snap peas to the pan. Stir-fry for 3-4 minutes, making sure the vegetables are evenly coated in the oil.

Step 6

Add the red bell pepper, baby corn, and mushrooms. Continue stir-frying for another 3-4 minutes, or until the vegetables are tender but still crisp.

Step 7

Pour the soy sauce mixture over the vegetables and stir well to combine. Cook for 1-2 minutes, allowing the sauce to thicken slightly and coat all the ingredients.

Step 8

Drizzle the sesame oil over the stir fry and toss to evenly distribute the flavor.

Step 9

Remove the stir fry from heat. Garnish with sesame seeds and green onions, if desired.

Step 10

Serve hot over cooked rice or noodles. Enjoy your delicious and healthy vegetable stir fry!

Nutrition Facts

Serving size	(1562.6g)

Amount per serving	% Daily Value*
Calories	1304.7

Total Fat 45.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 23.2g
Cholesterol 1.0mg	0%
Sodium 2394.5mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 23.3g	0%
Total Sugars 38.0g
Protein 37.5g	0%

Vitamin D 9.8IU	0%
Calcium 322.8mg	0%
Iron 10.7mg	0%
Potassium 1753.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 11.2%

Carbs: 57.9%