Easy Stir-Fried Mixed Vegetables

Pak choi on a market stall
Ben Pipe Photography/Getty Images
  • Total: 22 mins
  • Prep: 15 mins
  • Cook: 7 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
166 Calories
8g Fat
19g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 166
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 376mg 16%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Protein 5g
Calcium 113mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stir-fried vegetable recipe is easy to make and tastes like a stir-fry should―very flavorful and fresh. It is also really flexible. You can serve it as a side dish or add shrimp, chicken or tofu for a main course entree. Also, you can choose your own assortment of vegetables based on what is fresh and available where you live. The recipe includes vegetarian/vegan substitutions that make for equally delicious results. Enjoy!


  • 2 to 3 tbsp. vegetable oil
  • 3 to 4 tbsp. white wine (or sherry, or cooking wine/sherry)
  • 3 to 4 cloves garlic (finely chopped)
  • 1 to 2 fresh red chilies (finely sliced, or 1/2 to 3/4 tsp. dried crushed chili)
  • Optional: a handful of roasted cashews
  • For the Sauce:
  • 1/3 cup chicken stock (or vegetable/faux chicken stock if vegetarian)
  • 2 1/2 tbsp. oyster sauce (or vegetarian stir-fry sauce)
  • 1/2 tbsp. brown sugar
  • 2 tbsp. sherry
  • 3/4 tsp. cornstarch
  • For the Vegetables:
  • 1 carrot (sliced)
  • 1/2 cup cauliflower
  • 1 to 2 cups mushrooms (sliced)
  • 1 red pepper (sliced)
  • 1 to 2 cups broccoli
  • 2 cups bok choy or baby bok choy (large leaves chopped into pieces)

Steps to Make It

  1. Mix the stir-fry sauce ingredients together, adding the cornstarch last and whisking with a fork or whisk until dissolved. Set aside.

  2. Heat a wok or large frying pan over medium-high heat.

  3. Drizzle in the oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance (garlic should remain white, not brown for the best flavor).

  4. Add the firmest of the vegetables first―carrot and cauliflower―plus a splash of wine or sherry (about 1 tbsp).

  5. Stir-fry 2 to 3 minutes, or until carrots are bright orange and softened slightly. Add more wine/sherry whenever the pan becomes dry - 1 tbsp. at a time to keep ingredients simmering nicely.

  6. Add mushrooms and red pepper plus 2 to 3 tbsp. of the stir-fry sauce you made. Stir-fry 2 more minutes, or until the mushrooms are cooked. If pan becomes dry, add a little more sauce.

  7. Add the broccoli and bok choy, plus remaining stir-fry sauce. Stir-fry 2 to 3 more minutes, until the broccoli is bright green but stems are still crisp. The whites stalks of the bok choy should also retain most of their crispness.

  8. Add cashews (if using) and stir in.

  9. Remove from heat and taste-test, adding more oyster sauce or vegetarian stir-fry sauce if not salty or flavorful enough. If too salty, add a squeeze of lime or lemon juice. More chili can be added for more spice.

  10. Serve with rice and enjoy!