Chinese Vegetable Stir-Fry
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Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this Chinese vegetable stir-fry always satisfies.
As much as I know it’s true, I’m always amazed by how quick and easy it is to make excellent Chinese food at home. This Chinese vegetable stir-fry is filled with meaty shiitake mushrooms, crunchy broccoli, and sweet bell peppers in a gingery, garlicky brown sauce. Go ahead and buy your veggies ready-cut if possible to minimize prep time. And, as with any stir-fry, be sure to have all of your ingredients ready before you start cooking because it comes together quickly. The dish easily serves four as a side but if you’re making it as a vegetarian main course, count on two or three servings.
What you’ll need to make a Chinese Vegetable Stir-Fry
Step-by-Step Instructions
Before you get started, chop the scallions, ginger, and garlic. You’ll need them at your fingertips once you start cooking.
Next, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside.
In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. (Blanching the broccoli ensures that it is perfectly cooked and bright green.)
Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
Heat 2 tablespoons of vegetable oil in the skillet over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened.
Add the garlic, light-colored scallions, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
Return the broccoli to the pan and cook until warmed through, about 1 minute.
Add the reserved sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.
Transfer to a serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy!
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Chinese Vegetable Stir-Fry
Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this Chinese vegetable stir-fry always satisfies.
Ingredients
- ⅓ cup soy sauce (use gluten-free if needed)
- 3 tablespoons water
- 2 tablespoons dry sherry or Chinese rice wine
- 1 teaspoon Asian/toasted sesame oil
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 pound broccoli, cut into 1-inch florets (or ¾ pound florets)
- 7 ounces shiitake mushrooms, stems removed and thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, finely chopped
- 3 scallions, thinly sliced, white/light green and dark green parts separated
- 1 tablespoon grated fresh ginger (see note)
Instructions
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Nutrition Information
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- Per serving (4 servings)
- Serving size: About 1-1/4 cups
- Calories: 173
- Fat: 9 g
- Saturated fat: 1 g
- Carbohydrates: 20 g
- Sugar: 7 g
- Fiber: 5 g
- Protein: 7 g
- Sodium: 1240 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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love this queenie. i took a few liberties but your sauce was phenomenal.
Hello Jenn,
After trying many of your fabulous sauces with raw vegetables, I was looking for a change. This one is now in the recipe box. Yum.
When I first looked at it, there’s a lot of things going on in a short period of time which felt a bit intimidating. Anyway, got all the stuff including some sweet cooking rice wine, “Mirin?” When I tasted your sauce, pre-cooking, it was very tasty. I chopped a variety of veg, broccoli, carrot, cauliflower instead of all broccoli… Blanching completed.
Then, doubt set in about the fast cooking times as I feared everything would be raw. So for the pepper and shitake I let go longer. Wrong. Confidence renewed, I followed the other times. The process is so much fun with the high heat, vent fan, steam, noise, and smells from all the ingredients. At the end, I almost forgot the dark green scallions.
An out of this world flavor even with my mistakes accompanied an exciting/intense preparation.
I love the description of your experience cooking this! So glad you enjoyed it. 😊
In the UK we have light soy sauce or dark soy sauce and when recipes only describe SOY sauce I’m never sure which one to use. Can you clarify for me?
Thanks
Hi Bill, I’m honestly not sure! I looked online and see some conflicting information. I’m hoping someone else from the UK can weigh in. Sorry I can’t be more helpful!
I made this tonight and I just snuck a taste! It is the best recipe for stir fry I’ve ever made and I’ve tried a lot of recipes. Thank you for this incredible recipe!
Just made this recipe and loved it so easy to prepare and cook. Had to substitute cayenne pepper for the red pepper flakes. Served it with salmon. Will definitely be making this again.
Thank you
I love Jen’s recipes so much! But this came out so salty i had to throw it out.
I followed the instructions so i dont understand why this happened. Maybe i did something wrong and didnt realize it?
I am not sure what went wrong.
It was fun to make. I made a slightly pared down version of this by skipping the red peppers and using dehydrated green onion- , but wow this recipe was very tasty, plus it was also well appreciated by my (picky) 70 yr old husband!
Delicious!!
Hi Jenn,
Thank you so much for all of your wonderful recipes. I just had a quick question. Can I make this dish in advance, or does this recipe only work well fresh out of the pan?
Warm regards,
Jason
Hi Jason, I think it’s at its very best right after it’s cooked, but this is definitely something you can make ahead and reheat. Hope you enjoy!
I made this last night. I used less mushrooms, added carrots, onions and a can of stir fry vegetables, well-drained. I also doubled the sauce since I added more veggies. For gluten-free, substitute soy sauce for tamari sauce. Served over white rice with green scallions and sesame seeds. It was delicious.
Hi Jen, do you have a recommendation to replace the sherry? Could I use rice wine instead? I just don’t have a bottle of sherry but would love to use this recipe. Thank you so much!
Hi Alison, it’s fine to use Chinese rice wine in place of the sherry. Enjoy!