Quick Vegetable Stir-Fry with Ginger and Shiitake
A vibrant medley of crisp broccoli, carrots, asparagus, and shiitake mushrooms tossed in a savory ginger-soy glaze. This colorful stir-fry delivers fresh vegetables with the perfect tender-crisp texture, enhanced by aromatic ginger and a hint of heat from red pepper flakes. The quick blanching technique keeps the broccoli bright green while the high-heat stir-frying preserves all the vegetables' natural crunch. Perfect as a healthy side dish or light main course served over rice.
Ingredients
- 5 cups small broccoli florets, trimmed, cut to 2-inch pieces
- 2 tbsp dry sherry
- 2 tbsp vegetable broth
- 1 tbsp reduced-sodium soy sauce
- 1 tsp cornstarch
- 4 tsp vegetable oil
- 1 tbsp fresh ginger, minced
- ¼ tsp red pepper flakes
- 1 cup fresh carrots, sliced thin
- ½ cup fresh asparagus, sliced thin
- ½ cup fresh water chestnut, peeled and cut to 1/4 inch thick slicesbamboo shoots1:1vegetarian
similar crunch
- 6 medium fresh shiitake mushrooms, stems removed, caps halved
- ½ tsp salt
Instructions
- 1
Bring water to a boil in a medium saucepan over high heat
- 2
Add broccoli to boiling water and cook for 1 minute until bright green
- 3
Drain broccoli in colander and rinse with cold water, shake to remove excess water
- 4
Whisk together dry sherry, vegetable broth, soy sauce, and cornstarch in small bowl
- 5
Heat wok or skillet over high heat
- 6
Add vegetable oil by drizzling around bottom of wok
- 7
Add minced ginger and red pepper flakes, stir-fry for 10 seconds until fragrant
- 8
Add broccoli, asparagus, carrots, water chestnut, and shiitake mushrooms, stir-fry for 1 minute
- 9
Season with salt
- 10
Stir sauce mixture and drizzle over vegetables, stir-fry for 1 minute until vegetables are coated and tender-crisp
Tips
Blanching the broccoli first ensures it stays bright green and cooks evenly with the other vegetables.
Keep the wok very hot throughout cooking to achieve the proper sear and prevent vegetables from becoming soggy.
Have all ingredients prepped and ready before starting as stir-frying moves quickly.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Vegetables can be prepped and sauce mixed up to 4 hours ahead.
Serve immediately while vegetables are hot and crisp, optionally over rice or noodles.
Common Mistakes
Don't overcook the vegetables to avoid mushy texture
Keep heat high throughout to prevent steaming instead of stir-frying
Substitutions
similar crunch
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat dry first. Frozen vegetables may release more water, so adjust cooking time accordingly.
What if I don't have a wok?
A large skillet works well. Make sure it's wide enough to spread vegetables in a single layer for proper searing.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently to preserve texture, though vegetables will be softer than when fresh.