Sweet and Salty Vegetable Stir Fry

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Crisp vegetables steamed in a delicious sweet and salty sauce? Yes please! This is a healthy vegetable stir fry with crisp veggies and the perfect amount of sweet and salty!

It takes only a few minutes to create this Sweet and Salty Vegetable Stir Fry.. Simply toss brown sugar, soya sauce, Worcestershire and garlic with some fresh veggies, toss them in a hot wok and steam for 5 minutes! I like to reserve the peas and broccoli for the last minute to keep them ultra crisp. Be sure not to over cook those beauties!

What are the best vegetables to use in a stir fry?

You’re favourites! You can add anything you like to a veggie stir fry! You can use peppers, bok choy, celery, mushrooms, zucchini, asparagus, cherry tomatoes, sprouts; pretty much anything you want. I recommend frying the vegetables that take the longest to cook first, adding the veggies that take quicker to cook at the end. With the vegetables I just listed, I would cook the peppers, celery, mushrooms and zucchini first, leaving the bok choy, asparagus, cherry tomatoes and sprouts for that last two minute steam.

Looking for a pal for this healthy vegetable stir fry?

 Try it with Teriyaki Chicken Thighs and a side of rice.

Like this recipe? Check out these:

Broccoli Gomae

Asian Crunchy Noodle Salad

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Sweet and Salty Vegetable Stir Fry

A delicious healthy vegetable stir fry, full of crisp veggies and with the perfect amount of sweet and salty.

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Author: Aleta

Ingredients

• 2 tsp sesame oil
• 3 tbsp low sodium soya sauce
• 1 tsp worchershire
• 3 tbsp brown sugar
• 2 cloves garlic finely minced
• 1 cup green beans
• 2 medium carrots
• 1 cup snow peas
• 1 cup snap peas
• 2 cups broccoli
• 1/2 red onion

Instructions

Equipment Needed

• Cutting Board and Knife
• Large Mixing Bowl
• Small Bowl
• Wok

Directions

• In the large mixing bowl whisk together the soya sauce, worchestershire, brown sugar and garlic. Empty 1/3 into a small bowl. Heat the sesame oil in the wok on medium high. Thinly slice up the red onion then cut into quarters. On an angle, thinly slice the carrots, and cut the ends off the green beans.
• Toss the carrots, green beans and red onion in the large mixing bowl and add to the hot wok. Cook with the lid on, stir every minute or so. Cook for 4 minutes. 
• Dice up the broccoli into bite sized pieces and add to the large mixing bowl with the remaining 1/3 sauce and both types of peas. Add to the hot wok, toss well, and cook with the lid on for another minute or so. You want the veggies to have a bright colour but not be over cooked.
  
• Serve hot alongside your favourite main dish like Teriyaki Chicken Thighs and rice.