10-Minute Vegetable Stir-Fry Recipe
Introduction
This quick 10-minute stir-fry is a flavorful and healthy meal perfect for busy weeknights. Featuring vibrant mixed vegetables and a tangy sauce, it’s simple to prepare and packed with fresh taste.
Ingredients
- 1 tbsp vegetable oil
- 1 red chilli, sliced (optional)
- 1 garlic clove, sliced
- 500g mixed vegetables such as pak choi, baby corn, and broccoli
- 1½ tbsp soy sauce
- 2 tbsp sweet chilli sauce
Instructions
- Step 1: Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the sliced red chilli and garlic, frying for 1 minute until fragrant.
- Step 2: Add the mixed vegetables to the pan and toss them in the oil. Cook for 2-3 minutes, stirring frequently.
- Step 3: Pour in the soy sauce and sweet chilli sauce, mixing well to coat all the vegetables. Continue cooking for another 2-3 minutes until the vegetables are tender but still crisp.
Tips & Variations
- For extra protein, add cooked chicken, tofu, or shrimp during the last few minutes of cooking.
- Swap mixed vegetables for your favorites or what you have on hand, such as bell peppers, snap peas, or carrots.
- If you prefer less heat, omit the red chilli or reduce the amount used.
Storage
Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through, adding a splash of water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this stir-fry?
Yes, frozen mixed vegetables work well and can be added directly to the pan. Just cook a little longer to ensure they are heated through.
Is this dish gluten-free?
It can be, if you use gluten-free soy sauce. Check the label to confirm before using.
Print
10-Minute Vegetable Stir-Fry Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful 10-minute stir-fry featuring a colorful mix of vegetables tossed in a savory and sweet chili soy sauce, perfect for a healthy weeknight meal.
Ingredients
Stir-fry Ingredients
- 1 tbsp vegetable oil
- 1 red chilli, sliced (optional)
- 1 garlic clove, sliced
- 500g mixed vegetables such as pak choi, baby corn, and broccoli
- 1½ tbsp soy sauce
- 2 tbsp sweet chilli sauce
Instructions
- Heat the oil: Warm 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
- Sauté chilli and garlic: Add the sliced red chilli and garlic to the pan and fry for about 1 minute until fragrant, being careful not to burn the garlic.
- Add vegetables: Toss in the mixed vegetables, ensuring they are coated evenly with the oil. Stir fry for 2 to 3 minutes to start softening them while retaining a bit of crunch.
- Add sauces: Pour in 1½ tablespoons of soy sauce and 2 tablespoons of sweet chilli sauce, stirring everything well to evenly distribute the sauces.
- Cook until tender: Continue stir-frying the vegetables for another 2 to 3 minutes, until they are tender but still crisp and flavorful. Remove from heat and serve immediately.
Notes
- For a spicier dish, include the red chilli; omit for milder flavor.
- You can substitute the mixed vegetables with your favorites or whatever is in season.
- Serve with steamed rice or noodles for a complete meal.
- Adjust the soy and sweet chili sauce quantities to taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: quick stir-fry, vegetable stir-fry, 10-minute meal, healthy dinner, Asian stir-fry
