Chinese Vegetable Stir-Fry
This post may contain affiliate links. Read my full disclosure policy.
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!
YOu may also like
- Sauteed Wild Mushrooms & Roasted Asparagus
- Stir-Fried Szechuan Green Beans & Shiitake Mushrooms
- Cauliflower Fried Rice
- Blistered Shishito Peppers
- Fried Rice
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
So very delicious! Made this tonight with veggies on hand — zucchini, yellow onion, baby portobellos, orange bell pepper. Sauce as written (except cognac sub for dry sherry). Served up with rice and added Bibigo beef bulgogi Mandu fried dumplings (Costco freezer section).
Spectacular! Thank you so much for this keeper recipe!
Once again I turned to Jen as my go to site when looking for a recipe. I needed to use up some chicken and some of my garden vegetables (eggplant, red peppers) and other vegs I had on hand (zucchini, red onion & mushrooms). I had found a recipe for most of these same items from a different site, but when I looked at the sauce, it seemed it would be bland. Looked to see what Jen had and found this recipe. Decided to use Jen’s sauce with what I had on hand and it was perfect!
Bottom line, use this sauce for any of your stir fry meals. Excellent base for chicken and pretty much any veggies you have on hand.
Thanks Jen, none of your recipes have ever disappointed.
Definitely cooking this tomorrow as I have fresh vegetables from my garden ready for harvesting. Your recipe made me hungry at 1.55 am. Anyway, I’ll be in touch with the results. Cheers IRO T.
Made this dish and it was delicious!!
This is my favorite stir fry recipe ever. You are my kitchen guru, Thank you!
💗
This is the first recipe on this site which was not a hit for me. I have made many of Jen’s recipes and agree with follower’s ratings, but this one is unfortunately not a winner in my book. There was enough sauce, but it was to salty…albeit even made with Kokkoman’s reduced salt soyasauce.
This is delicious. I’ve been looking for a stir fry sauce that was a little bit spicy. I now have found one. This recipe is easy to make and very quick.
Great recipe. The sauce compliments the broccoli SO well!
This is a delicious recipe! The sauce is spot on. I swapped zucchini for the mushrooms, but didn’t change the taste. I will definitely make it again 🙂
Great recipe, family loved it.