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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Can you please recommend a non-alcoholic substitute for the dry sherry? Thank you in advance Chef!
Hi Natalie, I’m so sorry but unfortunately, there is no good non-alcoholic substitute for dry sherry. 🙁
Another great recipe! Easy to prep and cook. I served it over quinoa. Will definitely add to my rotation of weeknight dishes. Thanks Jenn!
This was fantastic!!!! Thank you!
I’m adding water chestnuts,, bean sprouts and vermicelli rice noodles to my dish.
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.
💕
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.
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!
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! ❤️
Thank you!
Hi,
I am making this for the first time tonight. When adding carrots, do you recommend blanching them like the broccoli or not?
Thanks,
Robyn
Hi Robyn, Sorry I’m responding too late to be helpful! How did the dish turn out?
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.
I forgot to select 5 stars. Please make that adjustment to the review I just submitted. So sorry!
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!
Delicious. This recipe is on regular rotation at our house. This last time I used Jamaican ginger which seemed to add a refreshing zing.
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!