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    You are Here: Masala Herb » Recipes » Asian

    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce

    October 14, 2024 by Helene Dsouza Leave a Comment

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    • Bluesky
    Prep your fresh vegetables and use this simple 3 ingredient stir-fry sauce prepared with pantry ingredients to stir cook in a wok or skillet. Use vegetables that need to be used up from your refrigerator.
    Total Time: 22 minutes minutes
    Prep Time: 12 minutes minutes
    Cook Time: 10 minutes minutes
    2 servings
    RECIPE
    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce
    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce pin picture

    25 Minutes tops to make this umami rich Asian vegetable stir-fry with a quick 3 ingredient homemade stir-fry sauce and fresh vegetables

    Clean out your fridge and use veggies that need to be consumed before they turn bad to make this zero-waste sustainable veggie meal.

    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce cover image
    Jump to:
    • Ingredients
    • Ingredient Variations
    • Preparation Overview
    • 📖 Recipe
    • Serving Ideas
    • Storing
    • More like this
    • 💬 Comments

    Ingredients

    Technically, you can use any viable veggie that you can find in your fridge. Also, frozen vegetables or canned veggies can be added to this stir-fry, such as green peas and green beans.

    Switch any of the vegetable ingredients from the list with vegetables that you have at home.

    The below list is just a recommendation and my favorite choice of veggies to make this flavor-packed Veggie Stir Fry

    • Vegetables — I use zucchini or other summer squash, cabbage or napa cabbage, carrot, broccoli or cauliflower, baby corn, red or yellow bell pepper and bok choy.
    • Ketchup — I always use Heinz.
    • Vinegar — Mild vinegar such as rice vinegar or white wine vinegar or distilled vinegar. If it's too strong for your taste, water down a bit.
    • Soy Sauce — I use classic soy sauce such as Kikkoman.
    • Oil — Any plain flavored oil or an Asian oil such as sesame oil or peanut oil.
    • Green Onion Stalks or Cilantro — to use as a topping, but that's optional.
    Asian Vegetables wit Stir Fry Sauce

    Ingredient Variations

    You can choose to add more ingredients to this veggie stir-fry:

    • Mushrooms — enoki, shiitake, or standart button mushroom.
    • Sprouts — I like homemade mung bean sprouts.
    • Bamboo Shoots
    • Pineapple (why not, right?)
    • Crushed Peanuts
    • Eggs — Just make some space in the pan and break in an egg or two during the stir-frying process.
    • Firm Tofu
    • Chili Oil — to add heat and flavor or Chili Pepper Flakes
    • Sesame Seeds — To use as a topping. I like white and black mixed for aesthetics.

    Preparation Overview

    Step 1

    Prep your veggies. Cut them into bite-sized, equal chunks.

    vegetables for asian stir fry
    slice bok choy
    cut vegetables into chunks

    Step 2

    Combine the stir-fry sauce ingredients, the ketchup, soy sauce and vinegar.

    ingredients for stir fry sauce
    pour soy sauce to ketchup
    mix stir fry sauce

    Step 3

    Heat the oil in the pan and stir cook veggies with stir-fry sauce until cooked through

    Serve up when done.

    stir veggies into wok
    pour stir fry sauce over veggies
    stir fried veggies with asian sauce in the wok
    Stir-fried vegetables with Asian umami flavors

    📖 Recipe

    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce

    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce

    Prep your fresh vegetables and use this simple 3 ingredient stir-fry sauce prepared with pantry ingredients to stir cook in a wok or skillet. Use vegetables that need to be used up from your refrigerator.
    No ratings yet
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    Course: Main Course, Side Dish
    Cuisine: Asian
    Diet: Low Lactose, Vegan
    Prep Time: 12 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 2 servings
    Calories: 256kcal

    Ingredients

    • 2 Tablespoon Oil

    Vegetables Mix and Match, use what you have

    • 1 medium Zucchini cut into chunks
    • 1 cup Cabbage chopped
    • 1 small Carrot sliced or cut into matchsticks
    • 3-4 Florets Broccoli cut into chunks
    • 8-10 piece Baby Corn halved
    • ½ Bell Pepper I like yellow and red
    • 4 Leaves Bok Choy sliced

    Stir Fry Sauce

    • 3 Tablespoon Ketchup
    • 3 Tablespoon Vinegar
    • 1 Tablespoon Soy Sauce

    Topping (optional)

    • Green Onion Stalks or Cilantro

    Instructions

    • Prepare all your veggies. Cut off ends, peel whichever needs to be peeled. Cut your veggies into chunks or bite-sized pieces. They shouldn't be too small nor too large, but the veggies should all be almost the same size to cook through equally fast.
      1 medium Zucchini, 1 cup Cabbage, 1 small Carrot, 3-4 Florets Broccoli, 8-10 piece Baby Corn, ½ Bell Pepper, 4 Leaves Bok Choy
    • In a bowl, combine the three stir-fry sauce ingredients, the ketchup, vinegar, and soy sauce. The sauce should be well mixed and without any lumps.
      3 Tablespoon Ketchup, 3 Tablespoon Vinegar, 1 Tablespoon Soy Sauce
    • Heat up a skillet or wok with the oil over a higher heat setting and stir in all your cut veggies.
      2 Tablespoon Oil
    • Pour the prepared stir-fry sauce over that and quickly stir cook so that the veggies are coated with the flavors of the sauce.
    • Keep on a higher heat setting all along and stir cook your veggies with the sauce until they are cooked to your preference.
    • When done, take from the heat and plate up. You have the option to sprinkle some sliced green onion stalks or chopped fresh cilantro as a garnish over your stir-fried veggies.
      Green Onion Stalks

    Equipment

    • 1 Wok or Large deep Skillet either one works fine

    Nutrition

    Nutrition Facts
    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce
    Amount Per Serving
    Calories 256 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 1g5%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Sodium 549mg23%
    Potassium 766mg22%
    Carbohydrates 28g9%
    Fiber 4g16%
    Sugar 12g13%
    Protein 6g12%
    Vitamin A 7080IU142%
    Vitamin C 78mg95%
    Calcium 94mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Serving Ideas

    This stir-fry works well on its own, especially as a vegetarian weeknight main course meal.

    I like it with bread as a quick dinner meal. Paul eats it with Indian plain flatbread such as roti or ghee chapati.

    You can add steamed plain rice to that or flavored rice, as in Indian lemon rice or cilantro flavored rice.

    If you are comfortable with seafood and meats, try adding stir cooked spiced shrimp or Japanese teriyaki chicken to your dish choices.

    Fresh veggies stir fried
    Asian flavored vegetable stir fry

    Storing

    Keep leftovers, if any, in an airtight container in your fridge and reheat them gradually in a pan or oven, whenever you are ready to eat them.

    Leftovers keep well for 2–3 days at least in your refrigerator.

    I don't recommend freezing the cooked dish because these are fresh veggies and if you freeze and thaw them, they will lose their texture and get all soggy.

    On the other hand, you may add this to your weekday lunch meal prepping rotation, if you are intending to eat it within 1–2 days.

    More like this

    • Stir-fried Bok Choy
    • Sichuan Green Bean Stir Fry
    • Panda Express Style Fried Rice
    • Zesty Zucchini Stir Fry
    • Cabbage and Chicken Stir Fry
    Asian Vegetable Stir Fry with Fresh Vegetables and Sauce pin picture
    173 shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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