Stir Fry with Skinny Broccoli and Mixed Vegetables

Even if you’re not a huge fan of broccoli or vegetables, or if you have veggie-resistant family members, this vegetable stir-fry dish is so flavorful that no one will notice how healthy it is or how many stir-fry vegetables they’re eating!

Skinny Broccoli and Mixed Vegetable Stir Fry – Make your own quick, simple, and nutritious stir fry instead of ordering takeout! Consider how much money and calories you will save!!
This Asian vegetable stir-fry reminds me of a dish I just had out, but it’s a lot less salty, fattier, and greasier, plus it’s a lot less expensive. It’s vegan, gluten-free, and full of excellent textures and taste depth.

There’s steaming crisp-tender broccoli, chewy baby portobello mushrooms, and crispy red bell peppers, as well as soft, supple, caramelized sweet Vidalia onions with a hint of garlic.

A simple stir-fry sauce prepared with apple cider vinegar, honey (or agave to stay vegan), plenty of fresh ginger, and white miso, also known as sweet or mellow miso, coats the veggies.

Feel free to add tofu, tempeh, edamame, chicken, or beef as a protein source. I wouldn’t alter a thing since I was so happy with all the stir-fried vegetables and the salty-sweet, gingery sauce that everything was coated in.

Skinny Broccoli and Mixed Vegetable Stir Fry – Make your own quick, simple, and nutritious stir fry instead of ordering takeout! Consider how much money and calories you will save!!

What’s in a Stir-Fry of Mixed Vegetables?
You’ll need the following ingredients for the stir-fry vegetables:

Vidalia onions are a kind of onion that grows in the
Garlic
Broccoli
Portobello mushrooms, baby
red pepper flakes
Rice is a grain of rice that is (for serving)
You’ll also need the following ingredients for the vegetable stir-fry sauce:

Honey with apple cider vinegar

ginger that is still fresh
Miso paste (white)
pepper cayenne
How to Make a Stir-Fry of Vegetables
To begin, finely chop the onions and garlic and place them in a big wok or pan to caramelize (this will take roughly 15 to 20 minutes). Prepare the remainder of the stir-fry vegetables while the onions are caramelizing. Microwave the broccoli, dice the bell pepper and mushrooms, and prepare any additional veggies you choose to include.

Remove the onions from the skillet once they’ve caramelized and add the peppers and mushrooms, as well as any additional veggies you’re using. Stir up the sauce and pour it in as well, then boil for a few minutes, until the mixture has somewhat reduced.

In the same skillet, add the broccoli and onions and sauté for another minute or so, just to warm everything up and cover the broccoli in the sauce.

I prefer to serve this nutritious vegetable stir-fry over spinach or rice!

Skinny Broccoli and Mixed Vegetable Stir Fry – Make your own quick, simple, and nutritious stir fry instead of ordering takeout! Consider how much money and calories you will save!!

Is it possible to add other stir-fry vegetables to this recipe?
Without a doubt! This vegetable stir-fry dish is a great way to declutter your produce drawer or pantry. There are a plethora of items that may be used as stir-fry veggies, including:

Peas (sugar snap)

Carrots with snow peas
corn on the cob
Shoots of bamboo
Chestnuts de mer
Stir Fry with Skinny Broccoli and Mixed Vegetables – Make your own quick, easy, and nutritious stir fry instead of ordering takeout! Consider how much money and calories you will save!!

Tips for Making the Best Stir-Fry Vegetables
Don’t overcook the veggies in the stir-fry; you want them to have some texture and bite! Your vegetable stir-fry will turn out properly if you cook the vegetables in the sequence I’ve provided in the recipe below.

Because fresh ginger is such an important component of this dish, I don’t advocate skipping it or substituting powdered ginger.

Please note that the recipe takes reasonably quick knife and cutting abilities because you’ll be chopping and slicing most of the ingredients, as well as whisking together the sauce, while the onions caramelize. If you’re a beginner or sluggish in the kitchen, I recommend chopping everything and cooking the sauce first, so you’re not scrambling or anxious.

This Asian stir-fry is best eaten immediately away, but it will keep for up to three days in the fridge. I truly enjoy it when it’s chilly!

Stir Fry with Skinny Broccoli and Mixed Vegetables
Even if you’re not a huge fan of broccoli or vegetables, or if you have veggie-averse family members, this Healthy Vegetable Stir-Fry is so flavorful that no one will notice how healthy it is or how many vegetables they’re eating.

INGREDIENTS
Stir-Fry of Vegetables
2 Vidalia onions, large/extra-large, thinly sliced
4 garlic cloves, coarsely minced
a quarter teaspoon of salt, or to taste
3–4 tablespoons extra virgin olive oil
1 1/2 to 2 cups lightly steamed broccoli (florets and stalk from roughly 1 small/medium broccoli stalk)
1 cup baby portobello or white mushrooms, sliced

1/2 cup tiny chopped red pepper (from roughly 1/2 big red pepper)
Optional additional veggies of up to 1 cup (such as sugar snap peas, snow peas, carrots, baby corn, bamboo shoots, or water chestnuts)
Optional: up to 1 cup cooked protein (such as seared tofu or tempeh chunks, steamed edamame, chicken, etc.)
Optional: serve over a bed of fresh greens or cooked rice.
Sauce for Stir-Fry
a quarter cup of apple cider vinegar
To keep it vegan, use 1/4 cup honey or agave nectar.
2 tablespoons fresh ginger, coarsely chopped (lower if you’re allergic to ginger)

2 tablespoons white miso paste (often referred as as sweet or mellow miso)* large sprinkle cayenne pepper, to taste (add more if you prefer a spicier stir fry)

to taste with salt (will depend on preference and type of miso or soy sauce used)
INSTRUCTIONS
Fry in a wok
Add the onions, garlic, salt, and olive oil to a large nonstick pan, well-seasoned cast iron skillet, or wok, and cook covered over high heat for 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir the mixture often, especially near the finish of cooking, to prevent anything from burning.

Chop and steam the broccoli while the onions are cooking. Add the broccoli to a medium microwave-safe bowl, fill with water, cover with plastic wrap, and cook on high for 3 to 4 minutes, or until crisp-tender; don’t overcook. Drain the water and set it aside.
Slice the mushrooms, peppers, and any optional veggies or protein you’re using while the broccoli steams and the onions continue to caramelize; put aside.
Sauce
Blend all ingredients in a small bowl and mix to combine; set away.
Remove the caramelized onions from the skillet and place them in a medium mixing bowl; set aside.

Add the mushrooms, peppers, optional extra veggies, optional protein, and the sauce to the pan (no need to wash it) and cook, uncovered, over high heat for 3 to 5 minutes, or until slightly reduced.
Stir in the onions and broccoli, and simmer for approximately 1 minute, just long enough to rewarm the onions and broccoli and cover them in sauce.
Taste and adjust seasonings as needed, such as apple cider vinegar, honey, salt, or pepper.

Serve over a bed of rice or over a large bunch of fresh kale (putting the hot stir fry on the kale helps it to wilt nicely). Stir fry is best served hot and fresh, but leftovers may be stored in an airtight container in the refrigerator for up to three days, and I prefer my leftovers cold.

NOTES

*A note on the miso paste: I use low-sodium miso paste. There are no substitutes for the taste generated, however low sodium soy sauce or tamari may be substituted.

Please note that the recipe takes reasonably quick knife and cutting abilities because you’ll be chopping and slicing most of the ingredients, as well as whisking together the sauce, while the onions caramelize. If you’re a beginner or sluggish in the kitchen, I recommend chopping everything and cooking the sauce first, so you’re not scrambling or anxious.