30-Minute Almost One-Pan Vegetable Stir-Fry
This colorful stir-fry combines crisp carrots, tender broccoli, and meaty mushrooms in a glossy sauce made with apricot preserves and ginger. The cellophane noodles add a satisfying chewy texture that soaks up the sweet-savory sauce beautifully. Perfect for busy weeknights when you want something healthy and flavorful without too much cleanup. The apricot preserves create a unique glaze that sets this version apart from typical stir-fries, while the combination of stock and wine adds depth to the sauce.
Ingredients
- ⅓ cup stock (chicken or vegetable)
- 1 tablespoon soy sauce
- 1 tablespoon apricot preserves
- 1 tablespoon dry red wine
- 2 teaspoons cornstarch
- 2 teaspoons ginger, grated
- 1 splash rice wine vinegar
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 1 head broccoli
- 6 ounces mushrooms
- 1 2 oz. package cellophane noodlesrice noodles1:1asiannoodle
different texture
- oil
Instructions
- 1
Whisk together the stock, soy sauce, apricot preserves, wine, cornstarch, ginger, and rice wine vinegar
- 2
Bring a pot of water just to a boil, remove from heat and add cellophane noodles
- 3
Let soak until softened, approximately 10 minutes, then drain
- 4
Heat oil in a pan over medium-high heat
- 5
Add garlic and carrots and cook, stirring constantly, for 1 minute
- 6
Add broccoli and mushrooms and continue cooking, stirring often, for 3 minutes, or until the mushrooms and broccoli have just begun to soften
- 7
Add the sauce and cook for another 2 minutes, until the sauce begins to bubble and thicken
- 8
Turn off the heat and mix in the cellophane noodles until coated with sauce, then serve
Tips
Shiitake mushrooms work especially well for their meaty texture and earthy flavor.
Chop the soaked noodles in half or thirds to make them easier to serve and eat.
Keep vegetables moving in the pan to ensure even cooking and prevent burning.
Good to Know
Refrigerate for up to 3 days in an airtight container. Noodles may absorb more sauce during storage.
Sauce can be prepared up to 2 days ahead. Vegetables can be prepped the morning of cooking.
Serve immediately while vegetables are crisp-tender and sauce is glossy.
Common Mistakes
Don't overcook vegetables to avoid mushy texture
Drain noodles thoroughly to prevent watery sauce
Substitutions
FAQ
Can I make this ahead of time?
The sauce can be made 2 days ahead, and vegetables prepped the morning of. However, it's best served immediately after cooking to maintain the crisp texture of the vegetables.
What if I can't find cellophane noodles?
Rice noodles, glass noodles, or even thin pasta work as substitutes. Prepare according to package directions and add at the end to coat with sauce.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. The noodles will absorb more sauce over time, so you may want to add a splash of stock when reheating.