Vegetable stir-fry recipe
This is a quick, healthy one-pot vegetable stir-fry inspired by Korean home cooking, featuring crisp-tender vegetables and a balanced sweet-salty sauce. Ideal for busy weeknights or light lunches, it delivers fresh, vibrant flavors with minimal prep and cleanup. The final dish has a glossy sheen, slight chew from the vegetables, and a savory depth from garlic and ginger.
Taste: Savory-sweet with mild umami, bright acidity from vinegar, aromatic warmth from garlic and ginger, and a clean finishTotal Time: 18 minutes (prep 8 min, cooking 10 min)Servings: 2Suitable For: Vegetarians, office workers, health-conscious eaters, families with kids (adjust spice level if needed)Budget: ¥15–25 per serving (depending on local veggie prices)
Ingredients
- Broccoli 200g
- carrot 1 medium (≈100g)
- bell pepper 1 (≈150g)
- zucchini 1 small (≈120g)
- shiitake mushrooms 6–8 pieces (≈80g)
- garlic 4 cloves
- ginger 1 small knob (≈10g)
- vegetable oil 2 tbsp
- soy sauce 2 tbsp
- rice vinegar 1 tbsp
- honey or maple syrup 1 tsp
- sesame oil 1/2 tsp
- toasted sesame seeds 1 tsp (for garnish)
Nutrition
Calories约280 kcal per serving
Protein7g (from mushrooms and soy sauce)
Fat12g (mostly unsaturated from oil and sesame oil)
Carbohydrates32g (mainly from vegetables and honey)
VitaminsRich in vitamin C (bell pepper, broccoli), vitamin A (carrot), and B vitamins (mushrooms)
Fiber8g (high from diverse vegetables)
Tips
- Use high heat for stir-frying to retain crunch and color
- Do not overcrowd the pan—cook in batches if needed
- Add a pinch of gochugaru (Korean chili flakes) for authentic heat if desired
- Serve immediately; leftovers reheat well but texture softens slightly
Steps
Unlock all videos for this dish
Unlock all videos for this dish