Chinese Vegetable Stir-Fry

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Some nights, I just want something simple, colorful, and satisfying—and this Chinese vegetable stir-fry has become one of my kitchen staples. It’s loaded with crunchy broccoli, juicy mushrooms, sweet peppers, and that garlicky, gingery brown sauce that clings to every bite. Whether I’m making this as a quick side or a full-on veggie dinner, it never lets me down.

I first started making this years ago when I was trying to cut back on takeout. I realized most of the flavor we love in Chinese food comes down to a really solid sauce and properly cooked veggies. Once I nailed the sauce (which takes less than a minute to whisk together), this became part of my weekly rotation.

What I Use to Make It Delicious Every Time

Here’s what goes into this dish and why I always keep these staples on hand:

• Soy Sauce, Dry Sherry (or Shaoxing Wine), and Water – This forms the base of that rich brown sauce we all love. Shaoxing wine adds depth, but dry sherry works fine too. I’ve even used mirin in a pinch.
• Toasted Sesame Oil – This is the one ingredient that can make or break the dish. The toasted variety is darker and nutty—it adds that signature flavor. I store mine in the fridge after opening to keep it fresh longer.
• Sugar – Just a touch makes the sauce more balanced. Without it, the saltiness can feel too sharp.
• Cornstarch – For thickening the sauce so it clings to the veggies. Mix it into the sauce before you start cooking so you’re not scrambling later.
• Dry Mustard & Red Pepper Flakes – A little tang, a little heat. Feel free to adjust the spice if you’re serving kids or spice-sensitive folks.
• Vegetable Oil – You need an oil with a high smoke point here. I stick with something neutral like sunflower or canola oil.
• Veggies – I go with broccoli (for crunch), shiitake mushrooms (for that meaty bite), and red bell pepper (for sweetness and color). But honestly, you can swap in snow peas, zucchini, baby corn—whatever you have on hand.
• Garlic, Fresh Ginger & Scallions – These give it that restaurant-style aroma. I always prep them ahead of time because stir-frying moves fast.

How I Cook It (Step by Step)

Before you turn on the heat, have everything chopped and within arm’s reach. Once the pan is hot, there’s no time to fumble.

1. Prep the Sauce First

I mix all the sauce ingredients in a bowl and set it aside. That way, I can just pour it in when the time comes—no rushing while things are burning in the pan.

2. Blanch the Broccoli

This is optional, but it really makes a difference. I boil about an inch of water in the same skillet, toss in the broccoli for 2–3 minutes, then drain and run it under cold water. It turns out crisp-tender and bright green. If I skip this step, the broccoli can end up too firm or unevenly cooked.

3. Stir-Fry Time

I heat the oil on high, add mushrooms and bell peppers, and let them sizzle for about 5 minutes until the mushrooms are browned. Then I toss in the garlic, light parts of scallions, and ginger for about 30 seconds. This part always smells incredible.

4. Bring It Together

I throw the broccoli back in, give everything a good toss, then pour in the sauce. A quick stir, maybe a minute or two, until it thickens and coats the veggies—then it’s done.

5. Finish with Scallions

A sprinkle of the dark green scallion tops makes it look fresh and restaurant-worthy.

Why I Keep Coming Back to This Dish

There are a few recipes that I reach for when I don’t want to think too much—this is one of them. It’s flexible, fast, and feels good to eat. And it tastes just as good the next day, so I often double the recipe for leftovers.

I also love that you can bulk it up into a main by adding tofu, cashews, or even stir-fried noodles. And if I’m serving guests, pairing it with jasmine rice and some pan-fried dumplings makes for an easy but impressive dinner.

Handy Tips from My Kitchen

• Use a wide skillet or wok: Overcrowding makes everything steam instead of sear.
• Don’t skip drying the broccoli: Wet broccoli will water down your stir-fry.
• Prep first, cook fast: Stir-fry waits for no one. Once the oil is hot, you’re committed.
• Cut all veggies roughly the same size: So they cook evenly.

Meal Prep & Storage

If I’m making this ahead, I keep the sauce and veggies separate until I’m ready to cook. The chopped vegetables stay fresh in the fridge for a day or two. Once cooked, leftovers go in an airtight container and keep well for 3 days.

I reheat it in a skillet or microwave, but I do add a splash of water to loosen up the sauce.

Serving Ideas

• Serve it with steamed rice or brown rice for a light meal.
• Add a fried egg on top for extra protein.
• Use it as a filling for lettuce wraps or rice paper rolls.
• Pair with crispy tofu or grilled chicken if you’re feeding mixed eaters.

Got Questions? Let’s Clear Them Up

Can I add protein?
Absolutely. Tofu, shrimp, or thinly sliced chicken breast all work. Just stir-fry the protein first, then remove it while you cook the veggies, and add it back at the end with the sauce.

What’s a substitute for dry sherry or Shaoxing wine?
You can use mirin, sake, or even a splash of white wine. Worst case, just add a bit more soy sauce and sugar.

Is this spicy?
Not really. The red pepper flakes give it a mild kick, but you can adjust to taste or skip them entirely.

Can I use other vegetables?
For sure. I’ve used snow peas, carrots, napa cabbage, baby corn—you name it. Just keep the textures in mind so they don’t all get mushy.

Final Thoughts

This stir-fry has saved so many weeknights for me. It’s colorful, fast, and tastes like something you’d order at your favorite Chinese spot. And the best part? It’s all made from ingredients I usually have in the pantry and fridge.

If you’ve got some veggies to use up and 20 minutes to spare, give it a go—I think you’ll come back to it as often as I do.

Try other Chinese recipes:

• Pad See Ew (Thai Stir-Fried Noodles)
• Chinese Sausage Rice
• Easy Homemade Sukiyaki