Easy Vegetable Stir Fry with Savory Brown Sauce

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:

onion

green onion

garlic

+ 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!)

broccoli

carrot

yellow pepper

+ the Savory Brown Sauce (details below)

And for the Savory Brown Sauce, all you need is 7 ingredients:

vegetable broth

dry sherry

gluten-free tamari or gluten-free soy sauce

rice wine vinegar

honey

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.

Hope you love it as much as we do!

For our Stir Fry with Garlic Sauce, click here.

For our Stir Fry with General Tso’s Sauce, click here.

For our Vegetable Lo Mein, click here.

For our Vegetable Fried Rice, click here.

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Scroll down for recipe and leave a comment if you try it.