BY
I may or may not have confessed this before, but side dishes are hard for me. If I’m making a big meal, I don’t want to spend a lot of time/energy/resources/money/dirty dishes on a fancy side dish. If I’m making something super simple, there’s usually a good reason behind it (I’m sick/tired/not in a cooking mood/wishing everyone would find a way to feed themselves). So if we’re going to have something besides a simple green salad, fruit, baked potatoes, steamed veggies, or frozen fries, it’s gotta be a) easy and b) requiring very little of my time and energy. And clean dishes. In case you haven’t noticed, I reaaaaally don’t like to do dishes.
So yes, this side dish does involve a frying pan, but it also involves a lot of shortcuts and make-ahead options. You’ll need a 12-ounce bag of fresh or frozen veggies (I used a fresh stir-fry mix from the produce department, but I really, really, really like just straight up broccoli), fresh ginger and garlic, about half of a small red onion, honey, beef broth, Sriracha (optional, but not in my world), sesame oil, soy sauce, sesame seeds, and some kosher salt.
Measure out 1/4 cup of beef broth (I just used 1/4 cup water with 1/4 teaspoon beef base dissolved in it) and whisk in 1 teaspoon sesame oil, 1/4-1/2 teaspoon Sriracha, 1 tablespoon honey, and 3 tablespoons soy sauce. Set it aside. You can also whip this up ahead of time and refrigerate it until you’re ready to stir-fry your veggies.
Heat 2 tablespoons of canola oil in a large non-stick skillet or wok over medium-high heat. When it’s hot and shimmery, add the onion, ginger, and garlic in that order. Stir fry it for about 20 seconds and then add your veggies. Stir fry for 2-3 minutes or until the veggies are starting to brighten and darken in color but aren’t over cooked.
Whisk together your sauce ingredients and then drizzle the sauce over the vegetables. Cook for another 2-3 minutes, stirring frequently. Transfer to a serving dish and drizzle with another teaspoon of sesame oil, sprinkle with sesame seeds, and serve immediately.
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Easy Veggie Stir-Fry
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4
Description
This comes together in just minutes, and is perfect for busy weeknights.
Ingredients
- 1/4 cup beef broth
- 3 tablespoons soy sauce
- 1/4–1/2 teaspoon Sriracha sauce
- 1–2 teaspoons sesame oil, divided
- 1 tablespoon honey
- 2 tablespoons canola oil
- 1 teaspoon minced fresh ginger
- 2 teaspoons minced fresh garlic
- 1/2 small red onion, sliced
- 1 12-ounce package fresh or frozen vegetables (like a stir-fry mix or broccoli)
- Kosher salt to taste
- Sesame seeds
Instructions
Whisk together the beef broth, soy sauce, Sriracha, 1 teaspoon sesame oil, and honey. Set aside.
Heat 2 tablespoons canola oil in a large non-stick skillet or wok over medium-high heat. When very hot, add the onions, ginger, and garlic in that order and stir fry for about 20 seconds. Add the veggies and stir fry for 2-3 minutes or until the veggies are dark and bright but still crisp. Add the sauce and stir fry for another 2-3 minutes or until the veggies are tender-crisp. Transfer to a serving dish and drizzle with another 1/2-1 teaspoon sesame oil and sprinkle with kosher salt to taste and sesame seeds. Serves 4-6.
Notes
*Variation: To make this a meal, add thin slices of steak or chicken breast before you add the onions.
This is great. I would love to see more meatless recipes. I try to cook vegetarian a couple times a week.
It is funny, but that is what I have planned for dinner tonight, with chicken ofcourse. YUM, YUM!
I love stir fry! Such a good way to get your veggies–love the addition of the Sirarcha sauce!
Ohh the Roster Sauce…spicy spicy! Love it!
Great side dish! I pinned it to make later.
Yum! I would have to add chicken though, it just doesn’t have enough protein for me without. I bet just adding it to this would be just perfect for a full meal for me. As a side, this is great!
This sounds lovely! Is the chili sauce in the picture “Sriracha sauce”? I saw another recipe that called for that sauce recently and couldn’t find it in the grocery store.
Yep! Check in the Asian foods section as well as the sauces, ketchups, etc., because it’s become so popular and mainstream that I’ve seen it there a few times.
We’ve been making a lot of roasted broccoli lately, it’s so good. Just toss the broccoli with a light coat of oil, kosher salt & pepper & pop it in the oven at 425 for 20-25 min. When you get it out of the oven sprinkle on some Parmesan cheese, lemon juice, and basil. So easy! You must try it 😉
Mmmm – this sounds great AND easy! (My two pre-requisites! 🙂 Always looking for new ways to serve broccoli since my son eats it like there’s no tomorrow!
To the olive oil I add some fresh minced garlic, chili powder and Montreal steak seasoning (fancy salt and pepper). (adapted from Rachael Ray). Delicious! Also works great with green beans.
Perfect for Lunar New Year’s celebrations as well. I will be making this.
I’m with you about the whole side-dish problem. In fact, I am pretty sure that in my world, I would add chicken to this and transform it from side dish to main dish and call it good. And not that I’m counting or anything, but that’s two recipes in a row now without cilantro!
Well at least I’m not the only one who immediately thought about how yummy this would be with chicken!