Easy 12-Minute Veggie Stir-Fry: A Quick Weeknight Recipe

Prep Time: 10 MIN  |  Cook Time: 6 MIN  |  Servings: 8  |  Difficulty: Easy

This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor, and here’s my favorite thing about it: you can prep all the veggies and make the sauce up to 24 hours in advance, keeping them in separate containers in the fridge. Then, when you get home after a crazy-long day, all you have to do is heat the oil in a skillet and you’ll have dinner on the table in about 12 minutes.

Serve it over rice. Serve it over noodles. Eat it straight out of the skillet — it doesn’t matter. I could eat dishes like this every day for the rest of my life.

Ingredients

• ½ cup low-sodium soy sauce
• 2 tablespoons sherry (or low-sodium vegetable broth)
• 2 tablespoons packed brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons sriracha, more or less to taste
• 1 tablespoon minced fresh ginger
• 3 tablespoons peanut oil
• 1 yellow onion, cut into large chunks
• 1 red bell pepper, seeded and cut into large chunks
• 1 yellow bell pepper, seeded and cut into large chunks
• 2 garlic cloves, minced
• 2 medium zucchini, cut into large wedges
• 1 can (15 oz) baby corn, drained and halved crosswise
• 1 head broccoli, cut into florets
• Cooked noodles or rice, for serving
• Sesame seeds, for serving

How to Make It

Step 1

In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.

Step 2

Heat the oil in a large skillet over medium-high heat. Add the onion and peppers and stir, cooking for 2–3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and cook for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then — while the veggies are still firm — pour in the sauce.

Step 3

Stir the veggies in the sauce, cooking for 1–2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in ¼ to ½ cup hot water and a splash more soy sauce. Serve over noodles or rice with a sprinkling of sesame seeds.

– Source: The Pioneer Woman