Chinese Vegetable Stir-Fry

Tested & Perfected Recipes

There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce.

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 Chinese vegetable 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.

What you’ll need to make a Chinese Vegetable Stir-Fry


How to make the stir-fry

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

There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce.

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


  • 1/3 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
  • 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


  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

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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, 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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Reviews & Comments

  • First time I tried this recipe. My daughter wanted chinese vegetable stir fry. I changed some of the vegetables with no problems. It was delicious and easy to make.

    • — NANCI HIRSCH on August 7, 2020
    • Reply
  • Cooked this today. I’m not used to cooking stir-fry dishes but it was delicious. Thank you. I’ll definitely be making this again….and again…..

    • — Nicola on August 2, 2020
    • Reply
  • I am new to your site. I am a proficient cook, willing to try anything and mostly make it up as I go although I also love new recipes. I was looking for something with a Chinese flavor and came across this recipe.
    It was fabulous! My husband and son negotiated for the last of the sauce.
    It is a true keeper!
    I did not have Sherry so I used an equal amount of good brandy. I also used coconut aminos and monk fruit for the sweetener.
    Thank you.

    • — Kim on July 20, 2020
    • Reply
  • Just made this now!!! Delicious!! That sauce is perfect!!! Thank you for the recipe and all your good recipes!!!

    • — Theresa on May 30, 2020
    • Reply
  • Made this for dinner last night-really good! This will be my go-to recipe for stir fry sauce!

    • — Larami on May 7, 2020
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  • Better than takeout, absolutely delicious. I added chicken and marinated it in a tablespoon or two of the sauce before stir frying it. Nicely balanced recipe, the vegetables were crisp-tender, and I loved the colorful visual appeal of the dish.

    • — Wendy on April 25, 2020
    • Reply
  • Hi Jenn! Is rice vinegar a substitute/the same thing as “chinese rice wine”? If not, what else (non-alcoholic please!) would make a good substitute for it? Do you also have suggestions to substitute the dry mustard? Thank you!

    • — Maria on April 20, 2020
    • Reply
    • Hi Maria, rice vinegar and Chinese rice wine are two different things. If you don’t want to use any alcohol, I’d just omit the sherry/rice wine. And for the dry mustard, I’d substitute with a scant teaspoon of regular/prepared mustard. Hope that helps and that you enjoy!

      • — Jenn on April 20, 2020
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    • Delicious! Easy to prep ingredients in advance then bring together and cook at mealtime.

      • — JE on May 20, 2020
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  • Excellent recipe, with some tweaks. No dry mustard so estimated regular mustard, no dry sherry so used mirin & omitted sugar, not a mushroom fan so added asparagus (which I had leftover from your asparagus soup recipe) & edamame. It all worked!!
    My husband said it was in top 5 of all I make, & trust me, after being together 40 yrs, one’s cooked plenty! Knowing your recipes, I have no doubt the original will be even better! He loves the asparagus soup too. Have made it 3 times recently. I appreciate your website, the recipes using recognizable ingredients, your prompt feedback to questions. Thanks, Eve

    • — Eve on April 18, 2020
    • Reply
    • So glad you enjoyed it! 🙂

      • — Jenn on April 19, 2020
      • Reply
  • This was absolutely delicious and so easy to make. Flavors were spot on and not too spicy. I added pea pods, water chestnuts & steak. Next time I’ll add chicken and cashews. This also was a very colorful presentation. My family couldn’t wait to try it after they asked me if it was one of your recipes!! All are big hits!! Thanks again.

    • — Wendy Schoenburg on April 3, 2020
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  • Can this be made ahead of time and microwaved?

    • — Lorie on March 10, 2020
    • Reply
    • I think it’s probably at its very best right after it’s prepared, but this is definitely something you can make ahead and reheat!

      • — Jenn on March 10, 2020
      • Reply
  • This was great! No one in the house likes mushrooms, so I just made it with chicken & 1.5x the veggies/sauce for a full meal (for 4) over rice. Perfect easy weeknight meal I can whip up somewhere between work & sport practices. I might double it next time so that I can have some leftovers for lunch… I used to have leftovers from recipes like this & then my pre-teen boy turned into a bottomless pit.

    • — Amanda on March 1, 2020
    • Reply
  • Delicious and the sauce was spot on!!!!!!! Wish I had this recipe, long ago.
    This will be my main stir fry recipe and I will just alter the ingredients!
    Thank you!

    • — Susan E. on February 11, 2020
    • Reply
  • I thought this was simple and delicious. I might use 1.5 times the sauce next time which is just a preference. This recipe is a great launch pad for adding other things to your liking, in which case, I would definitely recommend upping the amount of sauce. I used regular soy sauce and didn’t find it too salty. It was not spicy made as written either. I shredded some white meat chicken, and served this over white rice. A nice change of pace and very tasty.

    • — Mary M. on February 6, 2020
    • Reply
  • I tried this out today and my husband really liked it. Next time I might add a bit of chicken as a side dish to the vegetables and rice.
    I used pea pods, bok choy, green and red peppers, regular mushrooms and a bit of red onions for vegetables in this stir-fry as I had no broccoli.
    It was flavourful and just as good as a meal out.
    Thanks Jenn.
    It’s pretty neat how almost all your recipes are doable by novice cooks.

    • — Julie Ali on February 4, 2020
    • Reply
  • Great recipe and great results! Blanching the broccoli prior to stir-frying is a great idea.

    • — Jason on January 28, 2020
    • Reply
  • This soup is great. Was looking to use up a head of cauliflower and this was a big hit with the family!

    • — Patricia on January 1, 2020
    • Reply
  • Just made this and it was super simple and delicious. I found shiitake mushrooms on sale so I looked online for a recipe. The sauce was delicious. I can’t have soy so I used coconut aminos instead and reduced sugar by 1/2 since aminos are a little sweet. I also added zucchini, carrots and snow peas because I wanted more veggies.

    • — Lori on December 19, 2019
    • Reply
  • Can you please recommend a non-alcoholic substitute for the dry sherry? Thank you in advance Chef!

    • — Natalie on September 17, 2019
    • Reply
    • Hi Natalie, I’m so sorry but unfortunately, there is no good non-alcoholic substitute for dry sherry. 🙁

      • — Jenn on September 17, 2019
      • Reply
    • Another great recipe! Easy to prep and cook. I served it over quinoa. Will definitely add to my rotation of weeknight dishes. Thanks Jenn!

      • — Elena on December 6, 2019
      • Reply
    • This was fantastic!!!! Thank you!

      • — Susan on January 19, 2020
      • Reply
  • I’m adding water chestnuts,, bean sprouts and vermicelli rice noodles to my dish.

    • — cindy Conrade on July 25, 2019
    • Reply
  • My husband and i really enjoyed this perfect veggie dish. The flavour was really nice. I did read the reviews and decided to use low sodium soy and it turned out perfect. Next time I’m going to add some edamame for some veg protein. Love your recipes Jenn! I’ve tried so many of them and they never disappoint.

    • — Daniella on June 27, 2019
    • Reply
    • 💕

      • — Jenn on June 27, 2019
      • Reply
  • A resounding success with the children of my french chef partner. Always I’m happy when they like something I cook. Have been wanting chinese lately and this did the trick. Thanks much.

    • — Di on June 27, 2019
    • Reply
  • Any suggestions on what else to have with this? If I am going to do a salad with it, do you think the Thai Crunch Salad with Peanut Dressing or the Chinese Chicken Salad with Sesame Ginger Dressing would go better with it? Also, I would like to use carrots instead of the mushrooms in this dish. Any suggestions on the cooking instructions with the carrots? Thank you! I love your blog and appreciate how clearly you write your recipes, and the pictures of ingredients and cooking instructions is always so helpful! Also love that the ingredients are sold at most grocery stores. Your recipes are practical and delicious!

    • — Heather on June 1, 2019
    • Reply
    • Hi Heather, I think you could do either salad here, but maybe I’d stick with the Chinese theme and do the Chinese Chicken Salad. And regarding subbing carrots for the mushrooms, they’ll just need to cook a bit longer than the mushrooms so keep that in mind (dicing them a bit smaller will speed up the time it takes them to soften up). And so glad you enjoy the recipes! ❤️

      • — Jenn on June 1, 2019
      • Reply
      • Thank you!

        • — Heather on June 1, 2019
        • Reply
      • Hi,
        I am making this for the first time tonight. When adding carrots, do you recommend blanching them like the broccoli or not?

        • — Robyn on November 13, 2019
        • Reply
        • Hi Robyn, Sorry I’m responding too late to be helpful! How did the dish turn out?

          • — Jenn on November 14, 2019
          • Reply
  • I’m getting ready for surgery and trying to incorporate anti-inflammatory foods into my diet. This recipe is perfect. The shiitake mushrooms, red peppers and broccoli are exactly what I need. The only substitution I made was to use olive oil as it is also anti-inflammatory. Healthy and tastes great.

    • — Anne Decker on April 11, 2019
    • Reply
  • I forgot to select 5 stars. Please make that adjustment to the review I just submitted. So sorry!

    • — Renee on April 11, 2019
    • Reply
  • I make this every two to three weeks. We love it. I’ve added sliced celery and carrots for the crunch and also increase the ginger because we love ginger. This is an excellent vegetarian meal. My husband likes to add thin sliced, quick stir fried filet mignon (just one from the inexpensive 2-pack from Trader Joe’s and freeze it for easier slicing.)

    Note, I once tried doubling the sauce but doubling the soy sauce was a mistake that resulted in it being too salty. Stick with the original recipe or don’t double the soy if you double the sauce recipe. You can always add more to individual servings. An excellent recipe as is—we are just trying to increase our vegetable intake.

    The Shrimp Pad Thai is another excellent recipe. Try it!

    • — Renee on April 11, 2019
    • Reply
  • Delicious. This recipe is on regular rotation at our house. This last time I used Jamaican ginger which seemed to add a refreshing zing.

    • — Jason on April 3, 2019
    • Reply
  • I made this tonight for my wife who is all about the sauce when it comes to stir-fries. She loved it, so, I guess I have no choice but to make it again! I prepared the meal as written with the execption of adding a few additional veggies (baby corn, snap peas, and water chestnuts) and more red peppers as I like everything spicy. I look forward to trying additional recipes from Jenn. Thanks!

    • — Lawrence on February 18, 2019
    • Reply
  • Hi Jenn,

    I would like to try this with chicken, how would you incorporate chicken into this dish


    • — Mary Smith on February 5, 2019
    • Reply
    • Hi Mary, 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. Hope you enjoy!

      • — Jenn on February 7, 2019
      • Reply
  • This looks fantastic- I am going to add bok choy- would it be best to slice thinly ? When would you suggest adding it in? Thanks

    • — Marsha on January 3, 2019
    • Reply
    • Hi Marsha, I’d slice it thin and add it with the cooked broccoli.

      • — Jenn on January 3, 2019
      • Reply
  • Nice combination of vegetables. However there was too much sauce and the amount and saltiness of the sauce overwhelmed the delicious vegetables. Would have been better with using 1/2 as much soy sauce a bit less cornstarch. Would not make this recipe again without revision.

    • — ACB on January 1, 2019
    • Reply
  • Made this tonight and my husband said it was the BEST stir fry he had ever had. I made some substitutions in the sauce: no sherry so dry vermouth did the trick, Dijon mustard instead of dry. Then I used whatever veggies I had in the fridge: carrots, green peppers, mushrooms, celery, green onions, snow peas, and threw in a dozen precooked shrimp. Outstanding. Will definitely make this again. Allis

    • — Allison on October 29, 2018
    • Reply
  • I made this recipe as written and it was delicious. My family enjoyed it and said they would like it again, so that’s a win! We’ve also used the stir fry sauce in this recipe with other stir-fry and it’s our favorite.

    • — Jana on October 8, 2018
    • Reply
  • It was so yummy!! Been craving a good Chinese dish lately and stumbled across this one! So glad I tried it! Going to be a staple dish of mine👍👍

    • — Grace on October 5, 2018
    • Reply
  • Jenn, thank you for your delicious recipe!!! I am always looking for a good stir fry recipe because I eat this stuff for breakfast! I added chicken because I eat protein/veggies a lot. This one is for sure a keeper and I will definately be making this again.
    THANK YOU for taking care of your children and quitting your career to actually raise your own children. YOU make a difference in THEIR lives! Bless you!

    • — Suzanne Roberson
    • Reply
  • I meal prep on weekends for the week ahead. I would like to use this recipe with a little chicken. Will it hold up for 4 days meals for me? Thank you.

    • Hi Doreen, I think this will be best on the first day or two, but that you can get away with stretching it to 4.

  • Fantastic! My favorite stir fry.

  • Delicious vegetarian recipe. Add tofu!

  • This stir fry was easy to prepare and get on the table on a busy Thursday evening. The sauce is delicious and the dish is very colorful! I substituted white wine for the sherry and added some thin chopped asparagus spears with the garlic, ginger and green onions step. We served this with some brown rice.

  • My niece is a vegetarian so I am always on the lookout for these type of dishes. I made your vegetarian stir-fry and she loved it and has asked me to make it for her several times. I saved half the vegetables and added chicken which was delicious as well.
    I did use lower soy sauce.
    Thank you for sharing this recipe with all of us. 5 Stars!

  • This was a very basic stir-fry. The amount of cornstarch to the sauce was really off I had to quickly throw in another half a cup of water. It was just too sticky and dry. This did help it but the flavors were very basic and forgettable. A good starting point but needs to branch out flavors.

    • Maybe give some suggestions then? As to what you could add? Thanks.

      • I cut back on the cornstarch as Rebecca suggested and my sauce didn’t thicken up well. Next time I’ll go with the recipe. Turned out delicious though!!

  • Vibrant to look at, incredible to eat. Had 15 girlies for dinner and they ALL loved it. Recipe was easy to follow too. This is the first time I’ve ever given a review – it was THAT good. Thank you xx

  • This dish was the second recipe that I’ve made from this website. Both are keepers! I made this stir fry for dinner and everyone liked it. I added cooked shrimp at the end which was easy and tasty. And I appreciated the veggies – loved that they browned in the skillet before adding the sauce and the broccoli was perfectly cooked. When I asked for my family’s review, my husband said great, my teenage son gave it a thumbs up (one criticism was too many mushrooms – but he ate them all and the entire dish!) and preteen daughter said it was a keeper although not her favorite meal (she would have preferred chicken as the protein). What would I change? I used regular tamari sauce instead of low sodium, so it was a bit salty. Low sodium next time.

  • We have stir fry during the winter every Friday night. I prefer to change the dry sherry to Japanese premium sake, Junmai Ginjo brand. Slivered almonds and sesame seeds are added just prior to serving. Kohlrabi is a favorite vegetable to cook with the broccoli.

  • 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.

  • What would be the best way to incorporate frozen stir fry vegetables into this recipe? Should they be thawed out first?

    • 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?

  • Hi Jenn
    What substitute could I use instead of the Chinese rice wine?

    • Hi Hunelda, you could use a dry white wine, or just leave it out.

  • 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?

    • Hi Joyce, So glad you’re enjoying the recipes! If you have arrowroot, you can use that.

  • 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.

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

  • 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.

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

  • 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.

    • 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.

  • 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!

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

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

  • 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.

  • 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!

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

  • 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?

    • Glad you enjoyed it! I think tofu would be a great addition here and a nice way to make it a meal.

  • Hey Jenn,

    How is Asian sesame oil different from sesame oil?

    • 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!

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

    • Delicious. The highlight for me was the sesame oil in the sauce. I will use shiitake mushrooms next time (and remember to get ginger!).

      • — Niall on January 21, 2020
      • Reply
  • This came out way too salty. I think I should have used low sodium soy sauce.
    I double checked my ingredients and measurements.

    • 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.

      • 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!

    • Way too salty!! I used the low-sodium soy sauce, and it was still entirely too salty. Also, the sauce was too thick and gooey, and I followed the recipe exactly. With the gooey and the salt, I had to add water just to make it edible. Yuck!

  • 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
    • Reply
    • Thanks for catching that, Beverly – the garlic should be chopped. So glad you enjoyed it!

  • 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.

  • 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!

    • 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!

  • 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
    • 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.

  • 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?

    • 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.

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