An easy, gluten-free stir fry dinner that is a win any day of the week! It is a simple savory brown sauce, you can customize the vegetables to taste and serve as is or with a protein of choice.
Easy Vegetable Stir Fry with Savory Brown Sauce
Simple, Savory, Customizable and Delicious!
If you’ve followed me a while, you know that we love a good stir fry dinner!
And we stir fry everything! We stir fry vegetables, chicken, tofu, rice, noodles and even quinoa!
A stir fry dinner works well on our house because it’s quick, simple and there’s always something for everyone!
We have some favorite vegetables we stir fry — broccoli, bok choy and snow peas are often in the mix!, and we almost always stir fry chicken for the boys, but other than that… we love a stir fry because we can switch up the veggies and the sauces so that it always tastes a little different.
This new Simple Savory Brown Sauce — is beyond EASY and a new favorite!
I have a cooking video here on this page so you can see how easy it is to make.
As always, there is a printable recipe at the bottom of the page with exact measurements and directions.
So let’s make it!
All you need is some basics:
+ approximate 6 cups of your favorite vegetables. Here we used:
green cabbage (highly recommend – it wilts as it cooks and is so good with the sauce!)
+ the Savory Brown Sauce (details below)
And for the Savory Brown Sauce, all you need is 7 ingredients:
gluten-free tamari or gluten-free soy sauce
rice wine vinegar
toasted sesame oil
corn starch (for thickening)
The sauce is one of our easiest sauces!
All you do is add all the ingredients, except corn starch, into a small pan and simmer a few minutes for sherry alcohol to burn off.
Then add the cornstarch (mixed with some water) and let simmer and thicken.
And it has the best flavor!
I like to make the sauce first and let it simmer while I chop the vegetables.
At the same time, I make the rice.
There are many ways to make rice but I make rice by literally following the package directions and letting it simmer in a pot of water.
The one pro tip I’ve learned along the way is to rinse the rice first however… this helps reduce some of the starchiness.
With the sauce ready and rice cooking, all there is to do is quick saute the vegetables.
First start with onion and green onion, which I saute in sesame oil (regular sesame oil, not toasted), until tender.
Then add in the the garlic.
At this point, it already smells amazing!
Next, and this is personal preference, I like to saute the broccoli and other firmer vegetables for a few minutes so that when the dish is ready to serve, all the vegetables are cooked the same tender-crisp texture.
Depending on which vegetables you use, you could put them all in at the same time.
Then I added all the other vegetables, which cook at similar rates.
The cabbage looks like a lot but is shrinks down considerably as it cooks.
And you will notice, I tried to cook them in different parts of the pan because not everyone in my house loves all the vegetables and this allows them to pick and choose…. but you can definitely mix them together as I did in the photo!
Once the vegetables are cooked to the desired level of tender, it’s time to add in the sauce and let it all cook together for a few minutes.
Then it’s ready to serve!
Server over white rice, brown rice or even quinoa.
It’s simple, nourishing, flavorful and so satisfying!
And feel free to also stir fry some chicken or tofu. My husband always stir fries some chicken for the boys in a separate pan and uses the same sauce.
Pro tip: the sauce recipe makes just enough for the vegetables, so if also stir frying a protein of choice, double the sauce recipe.
An easy, gluten-free stir fry dinner that comes together quickly and offers something for everyone, making it a win any day of the week! It is a simple savory brown sauce, you can customize the vegetables to taste and serve as is or with a protein of choice.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, 30 Minute Meal, Stir Fry
Cuisine: Gluten-Free, Vegetarian
Serves: 4 servings
Savory Brown Sauce (makes just over ⅓ cup, double if making chicken or tofu as well)
¼ cup organic vegetable broth
1 tablespoon dry sherry
2 tablespoons gluten-free tamari or gluten-free soy sauce
2 teaspoons rice wine vinegar
2 teaspoons honey
1 teaspoon toasted sesame oil
2 teaspoons cornstarch (mixed with 2-3 tablespoons water)
2-3 tablespoons sesame oil
1 medium onion, diced
1 bunch (approx 5 large) green onions, diced, white parts and green parts separated
3-4 garlic cloves, minced
1 tablespoon ginger, minced (optional, I often skip as I love, but my crew aren't huge ginger fans)
3 cups green cabbage, chopped
2 cups broccoli, cut into small florets
½ cup carrots, shredded or matchstick
½ cup yellow pepper, diced
White or brown rice, cooked according to package.
2-3 tablespoons sesame oil, or combination of canola oil and sesame oil for sautéing
3-4 cloves garlic, minced
1 package, approximately 1 lb, thin sliced organic chicken breast, cut into 1-2 inch pieces
Savory Brown Sauce
In a small saucepan, whisk ingredients except corn starch and heat over medium heat for 1-2 minutes or until sherry alcohol burns off.
Mix cornstarch with water and add, a little at a time, to the mix and continue to simmer, stirring frequently, until sauce thickens to desired consistency.
Remove from heat and set aside.
Heat a large wok or skillet over high heat.
Add oil to pan; swirl to coat. Add onions and cook 5-7 minutes or until tender. Add garlic and ginger if using and stir-fry 1 minute or until just fragrant.
Add broccoli (or any other heartier vegetables your using) and saute 3-5 minutes or until bright green and starting to get tender
Add remaining vegetables and saute an additional 5-10 minutes or until they are all tender to taste. Pro tip: If you want to speed up the cooking, you could cover the pan for 1-2 minutes so that they are steaming at the same time, then remove cover and continue sauteing.
Add sauce to stir fried vegetables and cook for about 2 minutes until slightly thickened, fragrant and heated through.
Serve over rice, with or without chicken or another protein of choice. Garnish with green parts of green onion.
Heat a large wok or skillet over high heat.
Add oil to pan; swirl to coat. Add garlic and sauté 1 minute until just fragrant.
Add chicken and sauce to pan, and saute, flipping once, until cooked through, approximately 4 minutes per side.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...