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The Boat Shed Kitchen

Vegetable Stir Fry

This vibrant vegetable stir fry is made with a rainbow of fresh vegetables and coated in a flavorful soy-ginger-garlic sauce. It’s quick, satisfying, and perfect served over rice or noodles for a complete, plant-based meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups crimini mushrooms sliced
  • 2 cups broccoli florets
  • 1 cup baby corn
  • 1 bell pepper sliced
  • 1 cup snow peas
  • 1 zucchini sliced
  • 1 large carrot sliced
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1/3 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch

Method
 

  1. Whisk together sauce ingredients in a small bowl.
  2. Heat oil in a large wok or skillet over medium-high heat.
  3. Stir fry firm veggies (carrots, broccoli) for 2–3 minutes.
  4. Add mushrooms, baby corn, and bell peppers. Stir fry 2–3 minutes.
  5. Add snow peas and zucchini. Cook 1–2 minutes.
  6. Pour in sauce. Toss to coat and cook until thickened.
  7. See full steps with tips & photos → https://theboatshedcafe.com/vegetable-stir-fry/

Notes

  • Swap in your favorite vegetables—cauliflower, snap peas, cabbage, or bok choy work great.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Add tofu or tempeh for extra protein.