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Chinese Vegetable Stir-Fry

4.5 stars based on 19 votes

Chinese Vegetable Stir-Fry

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 — and homemade is SO much healthier than take-out. There is much to love about this stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers, and 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. The dish easily serves four as a side but if you’re making it as a main course, count on two or three servings.

ingredients

Before you get started, chop the scallions, ginger and garlic. You’ll need them at your fingertips once you start cooking.

prep

Next, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside.

sauce

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.)

cooking-broccoli-1

Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.

strain-broccoli

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.

stir-fry-1

Add the garlic, light-colored scallions, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

stir-fry2

Return the broccoli to the pan and cook until warmed through, about 1 minute.

stir-fry3

Add the reserved sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.

stir-fry4

Transfer to serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy!

Asian-Vegetable-Stir-Fry-1

Chinese Vegetable Stir-Fry

Servings: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Ingredients

  • 1/3 cup soy sauce (use gluten-free if needed)
  • 3 tablespoons water
  • 2 tablespoons dry sherry or Chinese rice wine
  • 1 teaspoon Asian sesame oil
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dry mustard
  • 2 tablespoons vegetable oil
  • 1 pound broccoli, cut into 1-inch florets (or 3/4 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

Instructions

  1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
  2. 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.
  3. 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.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • 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

Reviews & Comments

  • 5 stars

    I love this recipe. I subsitute cremini mushrooms, which are readily available to me, and bump up the red pepper flakes to a teaspoon as I like it spicy. This is a regular now in the dinner rotation.

    - Sara on September 14, 2017 Reply
  • What would be the best way to incorporate frozen stir fry vegetables into this recipe? Should they be thawed out first?

    - Pat on August 10, 2017 Reply
    • Hi Pat, just wanted to clarify– are you planning to use only frozen veggies or do you want to use them in addition to the vegetables in the recipe?

      - Jenn on August 10, 2017 Reply
  • Hi Jenn
    What substitute could I use instead of the Chinese rice wine?

    - Huneida on June 5, 2017 Reply
    • Hi Hunelda, you could use a dry white wine, or just leave it out.

      - Jenn on June 5, 2017 Reply
  • Hi Jenn I’ve been following all your recipes. They are fantastic! I don’t have cornstarch for the chinese vegetable stirfry recipe. What is a good substitute?

    - Joyce on May 21, 2017 Reply
    • Hi Joyce, So glad you’re enjoying the recipes! If you have arrowroot, you can use that.

      - Jenn on May 22, 2017 Reply
  • 5 stars

    I improvised the recipe a little. I had no vegatables, but I had chicken. It was delicious. My hubby approves. My 2 year old daughter ate all the chicken first. The sauce is excellent! Definitely will use this recipe in the future.

    - Lacey Hughes on April 20, 2017 Reply
  • 5 stars

    Easy so delicious! Best stir-Fri recipe I’ve tried.

    - Kirstie Smith on March 15, 2017 Reply
  • 5 stars

    Excellent as is, or with addition of Chicken to make it more filling. I carefully seared the breasts, in strips, seperately and mixed it to the stir-fry at the last step.

    - Sheree on March 5, 2017 Reply
  • 5 stars

    loved it, easy to make, added chicken as suggested in one review, cooked it first

    - Yvette on March 2, 2017 Reply
  • 3 stars

    This wasn’t a hit in my home. Usually the recipes here are a home run so I had to double check to make sure I didn’t forget and ingredient or something. I used Mirin instead of the Chinese rice wine since it was recommended by someone working in the Asian section at Wegmans. The flavor just wasn’t appealing to any of us.

    - Maryann on February 27, 2017 Reply
    • Hi Maryann, I’m so sorry you didn’t enjoy it. Unfortunately, I think you got bad advice on the mirin – it’s not the right substitute for Chinese rice wine.

      - Jenn on February 27, 2017 Reply
  • 5 stars

    I was glad to see this recipe was vegetarian. So many times I look at a recipe, thinking it is something I would like to make, only to find one of the main ingredients is chicken stock or that it is heavy on some sort of meat. This is a simple, yet delicious, combination of ingredients that are easy to find and combine together to make a delicious and satisfying meal. Excellent!

    - Gayle on February 19, 2017 Reply
  • 5 stars

    Made it yesterday, it was delicious!!! Thank you!

    - c on February 16, 2017 Reply
  • 5 stars

    Delicious made exactly as written. Liked the idea of blanching the broccoli. Served over Jasmine rice with some leftover grilled chicken. Perfect dinner.

    - Laura on February 14, 2017 Reply
  • 5 stars

    What a delicious vegetable stir fry. And it’s so easy for a weeknight dinner. This will be in my dinner rotation with the addition of chicken or beef at times.

    - Debbie C on February 14, 2017 Reply
  • 5 stars

    Secret is in the sauce! Have made this twice already (by request :). The sauce is delicious. I did use low sodium soy sauce (what I usually use) and it tasted great (but saltiness really depends on what you are used to). Can probably mix in almost any combination of vegetables (and tofu/shrimp etc.). I used white button mushrooms instead of shiitake and added snow peas. Blanching the broccoli is worth it and prevents it from being soggy. Fast once you get into the cooking – have everything cut and measured beforehand. Had it once with brown rice and then on its own. Thank you for another great tasting and easy to make recipe!

    - Nick on February 14, 2017 Reply
  • 5 stars

    This was really good and easy, great for a weeknight meal! Thanks for sharing.

    - Judy on February 14, 2017 Reply
  • 5 stars

    Made this last night with brown rice for my teenage daughter who is a vegetarian and we both loved it! She suggested we try it next time with tofu. What do you think, Jenn?

    - Beth on February 13, 2017 Reply
    • Glad you enjoyed it! I think tofu would be a great addition here and a nice way to make it a meal.

      - Jenn on February 13, 2017 Reply
  • Hey Jenn,

    How is Asian sesame oil different from sesame oil?

    - Kiki on February 12, 2017 Reply
    • Hi Kiki, They are slightly different; regular sesame oil is made from raw sesame seeds whereas Asian sesame oil is made from toasted seeds, so it has a much richer, deeper flavor. Because this recipe calls for just a tsp. of Asian sesame oil, it won’t significantly affect the outcome if you use regular sesame oil. Enjoy!

      - Jenn on February 12, 2017 Reply
  • 5 stars

    Great recipe! Changed the veggies and added chicken but did not change the sauce. We loved it!

    - Joan sporn on February 11, 2017 Reply
  • 1 stars

    This came out way too salty. I think I should have used low sodium soy sauce.
    I double checked my ingredients and measurements.

    - Peggy on February 11, 2017 Reply
    • 2 stars

      I had the same experience using regular soy sauce. I typically salt everything, so when something is too salty for me, then it’s pretty darned salty. Low sodium soy sauce may, or may not, be the answer here; but, I’ll try it before passing judgment on this recipe.

      - nratt on April 6, 2017 Reply
      • 5 stars

        Just wanted to point out that there is no added salt in this recipe. The major source of salt would come from the soy sauce. So using low sodium soy sauce would likely make a difference. And/or reduce the volume of soy sauce. Also the quantities used here do not seem to be exceptional. Anyway, taste is a very personal thing!

        - Nick on May 14, 2017 Reply
  • 5 stars

    Made this last night and we loved it. We used different veggies but made the sauce exactly per the recipe and followed the instructions. My only question is on the garlic. The ingredients list says “3 cloves garlic”. Is your intention for them to be added whole? I chopped mine up fine before adding along with the green onion and ginger. Another great keeper of a recipe. The sauce is wonderful.

    - Beverly Kloppenburg on February 11, 2017 Reply
    • Thanks for catching that, Beverly – the garlic should be chopped. So glad you enjoyed it!

      - Jenn on February 11, 2017 Reply
  • 5 stars

    We made this Chinese Vegetable Stir-Fry tonight for dinner. It is DELICIOUS!!! Love that we know exactly what is going into the dish (as compared to take-out). We prepared a spicy shrimp dish and brown rice to accompany. Thank you for this recipe. We will definitely put it in our regular rotation.

    - Kathleen Alder on February 10, 2017 Reply
  • Hi! Can’t wait to try it but would love more veggies in this dish. What else do you suggest (was thinking kale or bok choy). Any tips would be helpful. Thanks!

    - Uzma on February 10, 2017 Reply
    • Hi Uzma I think bok choy would be a nice addition here. You could also consider adding thinly sliced carrots or some water chestnuts for a little bit of crunch. I’d love to hear how you tweak it!

      - Jenn on February 10, 2017 Reply
  • Looking forward to making this Jen. I would like to add shrimp. Would it be best to add them with the garlic, ginger and scallions?

    - Kathleen Yutchishen on February 9, 2017 Reply
    • Hi Kathleen, Once you add the garlic, ginger and scallions there’s only another 1-2 minutes of cook time so I’d probably add them a little before. For large shrimp, you’d need to allow 3-4 minutes total cook time.

      - Jenn on February 9, 2017 Reply
  • This looks great! I’d like to add beef or chicken to it as a main dish. What’s the best way to do this?

    - Elizabeth on February 9, 2017 Reply
    • Hi Elizabeth, I’d sauté the chicken in a bit of oil separately and then add it at the end with the broccoli. That way you can be sure it doesn’t overcook.

      - Jenn on February 9, 2017 Reply

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