Chinese Vegetable Stir-Fry
This post may contain affiliate links. Read my full disclosure policy. Quick, flavorful, and full of vibrant veggies—this Chinese-style stir-fry is the perfect healthy side or vegetarian main course. As much as I know it’s true, I’m always amazed by how quick and easy it is to make great Chinese food at home—like this vegetable stir-fry, which features meaty shiitake mushrooms, crunchy broccoli, and sweet bell peppers in a gingery, garlicky brown sauce. To save time, buy pre-cut veggies if you can. And, like any stir-fry, have all your ingredients ready before you start cooking—it comes together fast. This dish serves four as a side, or two to three as a vegetarian main course. “This is my go-to Chinese stir fry sauce now. It’s so easy and the whole family loves it.” What You’ll Need To Make Chinese Vegetable Stir-Fry Soy sauce, dry sherry (or Chinese rice wine), and water: Form the base of the savory sauce. Sesame oil: Adds a nutty, aromatic richness to the sauce. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety. Sugar: Balances the flavors with a touch of sweetness. Dry mustard: Adds a mild tang. Cornstarch: Thickens the sauce for a smooth, glossy texture. Red pepper flakes: Adds a bit of heat and spice to the dish. Vegetable oil: Used for stir-frying the vegetables at high heat. Broccoli, shiitake mushrooms, and red bell pepper: These veggies provide a mix of crunch, earthy flavor, and sweetness, making up the bulk of the stir-fry. Garlic and fresh ginger: Provide fragrant, aromatic depth of flavor. Scallions: White/light green parts flavor the base of the dish, while the dark green parts are used as a garnish. Jump to the printable recipe for precise measurements Soy sauce, dry sherry (or Chinese rice wine), and water: Form the base of the savory sauce. Sesame oil: Adds a nutty, aromatic richness to the sauce. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety. Sugar: Balances the flavors with a touch of sweetness. Dry mustard: Adds a mild tang. Cornstarch: Thickens the sauce for a smooth, glossy texture. Red pepper flakes: Adds a bit of heat and spice to the dish. Vegetable oil: Used for stir-frying the vegetables at high heat. Broccoli, shiitake mushrooms, and red bell pepper: These veggies provide a mix of crunch, earthy flavor, and sweetness, making up the bulk of the stir-fry. Garlic and fresh ginger: Provide fragrant, aromatic depth of flavor. Scallions: White/light green parts flavor the base of the dish, while the dark green parts are used as a garnish. Jump to the printable recipe for precise measurements Step-by-Step Instructions Before you get started, chop the scallions, ginger, and garlic. You’ll need them at your fingertips once you start cooking. Next, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside. In a large nonstick skillet, blanch the broccoli by bringing an inch of water to a boil. Add the broccoli and cook for a few minutes, until tender-crisp. Strain in a colander and run under cold water to stop the cooking process. Set aside to drain completely for perfectly cooked, bright green broccoli. Heat 2 tablespoons of vegetable oil in the skillet over high heat. Add the shiitake mushrooms and red peppers, and cook, for about 5 minutes, until the mushrooms are browned and the peppers have softened. Then add the garlic, light-colored scallions, and ginger and cook until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce to the skillet and cook until it is slightly thickened and the vegetables are nicely coated. Transfer the stir-fry to a serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy! You May Also Like RecipeComments (145)Add Comment Recipe Comments (145) Add Comment Ingredients ⅓ cup soy sauce 3 tablespoons water 2 tablespoons dry sherry or Chinese rice wine 1 teaspoon sesame oil 2 teaspoons sugar 1 tablespoon cornstarch ¼ teaspoon red pepper flakes ¼ teaspoon dry mustard 2 tablespoons vegetable oil 1 pound broccoli, cut into 1-inch florets (or ¾ pound florets) 7 ounces shiitake mushrooms, stems removed and thinly sliced 1 red bell pepper, thinly sliced 3 cloves garlic, finely chopped 3 scallions, thinly sliced, white/light green and dark green parts separated 1 tablespoon grated fresh ginger (see note) ⅓ cup soy sauce 3 tablespoons water 2 tablespoons dry sherry or Chinese rice wine 1 teaspoon sesame oil 2 teaspoons sugar 1 tablespoon cornstarch ¼ teaspoon red pepper flakes ¼ teaspoon dry mustard 2 tablespoons vegetable oil 1 pound broccoli, cut into 1-inch florets (or ¾ pound florets) 7 ounces shiitake mushrooms, stems removed and thinly sliced 1 red bell pepper, thinly sliced 3 cloves garlic, finely chopped 3 scallions, thinly sliced, white/light green and dark green parts separated 1 tablespoon grated fresh ginger (see note) Instructions In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside. In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside. In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (4 servings) Serving size: About 1-1/4 cups Calories: 173 Fat: 9 g Saturated fat: 1 g Carbohydrates: 20 g Sugar: 7 g Fiber: 5 g Protein: 7 g Sodium: 1240 mg Cholesterol: 0 mg Per serving (4 servings) Serving size: About 1-1/4 cups Calories: 173 Fat: 9 g Saturated fat: 1 g Carbohydrates: 20 g Sugar: 7 g Fiber: 5 g Protein: 7 g Sodium: 1240 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: DinnerGluten-Free AdaptablePizza, Pasta & VegetarianVegetables & SidesVegetarianAsianChinese Dinner Gluten-Free Adaptable Pizza, Pasta & Vegetarian Vegetables & Sides Vegetarian Asian Chinese