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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Comments
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Hi Jenn,
I would like to try this with chicken, how would you incorporate chicken into this dish
Thanks,
Mary
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!
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
Hi Marsha, I’d slice it thin and add it with the cooked broccoli.
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.
I kinda agree. Too much sauce and very salty. I even added more ingredients like chicken and bean sprouts. I usually love 100% of jens recipies….. but this one is a bit too salty.
Too salty for me too
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
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.
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👍👍
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!
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!