Quick Vegetable Stir-Fry Recipe – Broccoli, Bok Choy & Peanut Delight

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Stir-Fry Recipe – Broccoli, Bok Choy & Peanut Delight

Hey everyone! If you’re anything like me, sometimes you just need a quick, healthy, and seriously flavorful meal on the table, and fast. This vegetable stir-fry is my go-to for those nights. It’s packed with goodness, comes together in under 30 minutes, and is endlessly adaptable to whatever veggies you have on hand. I first made this when I was trying to eat more vegetables, and honestly, the vibrant colors and delicious sauce make it a total winner!

Why You’ll Love This Recipe

This isn’t your average stir-fry. It’s a delightful mix of textures and flavors – crunchy broccoli, tender bok choy, and a satisfying peanutty sauce. It’s perfect for a busy weeknight, a light lunch, or even as a side dish. Plus, it’s a fantastic way to get your daily dose of veggies! It’s also super customizable, so you can easily adjust it to your liking.

Ingredients

Here’s what you’ll need to whip up this veggie delight:

• 2 Tablespoons Oil
• 1 Tablespoon Minced Ginger
• 1 Tablespoon Minced Garlic
• 1 small Onion
• 1 cup Broccoli Florets
• 2 Bok Choy Bulbs
• ½ cup Roasted & Salted Peanuts
• Jalapeno (sliced, optional)
• ½ Red Pepper
• ½ Yellow Pepper
• ½ Orange Pepper
• 8 oz Baby Bella Mushrooms
• 2 Tablespoons Soy Sauce
• 1 Tablespoon White Vinegar
• 1 Tablespoon Water/Stock
• 1 Tablespoon Hot Sauce
• 1 teaspoon Cornstarch
• Salt to taste
• Pepper to taste
• Sesame Oil (for drizzling)
• ½ Tablespoon Sesame Seeds

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this stir-fry:

• Bell Peppers: I love using a mix of red, yellow, and orange bell peppers. It just makes the dish so much more visually appealing, and each color offers a slightly different sweetness.
• Cornstarch: Don’t skip the cornstarch in the sauce! It’s the secret to that lovely, glossy coating that clings to all the veggies. It’s a classic stir-fry trick.
• Water/Stock: Using vegetable stock instead of water in the sauce adds a lovely depth of flavor. I always keep some homemade stock in the freezer for moments like these. You can also use chicken stock if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Veggies: First, cut the broccoli into florets and blanch them in salted boiling water for about 2 minutes. This helps them stay bright green and slightly tender-crisp. Drain and rinse with cold water to stop the cooking process. Cube the onion and separate the layers. Slice the bok choy horizontally, separating the stems and leaves. Slice the jalapeños (if you’re using them – more on spice levels later!), and cube all the bell peppers. Finally, clean and cube the mushrooms.
2. Make the Sauce: In a bowl, whisk together the soy sauce, vinegar, water/stock, hot sauce, and cornstarch. Set this aside – we’ll add it later.
3. Sauté the Aromatics: Heat the oil in a wok or large skillet over high heat. Add the minced ginger and garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Build the Flavor: Add the onion and cook for another 30 seconds. Then, stir in the mushrooms and jalapeños (if using) and cook for about a minute.
5. Add the Hearty Veggies: Now, add the peanuts, bell peppers, and broccoli. Cook for about 30 seconds, stirring constantly.
6. Wilt the Greens: Add the bok choy stems and leaves, along with a pinch of salt and pepper. Cook until the leaves wilt – this happens pretty quickly, usually just a minute or two.
7. Sauce it Up!: Pour the sauce mixture into the wok and cook for about a minute, stirring constantly, until the sauce thickens and coats all the vegetables.
8. Finish & Serve: Turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds. Serve immediately and enjoy!

Expert Tips

• High Heat is Key: Stir-fries are all about speed and high heat. This helps the vegetables stay crisp-tender.
• Prep Everything First: Mise en place is your friend! Have all your ingredients chopped and measured before you start cooking. It makes the whole process so much smoother.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the vegetables in stages to avoid overcrowding the wok. This will ensure they cook evenly.

Variations

• My Family’s Favorite: My kids love it when I add some snap peas and carrots to the mix.
• Protein Boost: Add some cubed tofu, chicken, or shrimp for a more substantial meal.
• Different Veggies: Feel free to swap in other vegetables like snow peas, zucchini, or even green beans.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your hot sauce doesn’t contain any animal products.

Gluten-Free Adaptation (using Tamari)

To make this stir-fry gluten-free, simply substitute the soy sauce with tamari. Tamari is a Japanese soy sauce that is typically gluten-free.

Spice Level Adjustment

• For a little heat: Add the jalapeño, leaving in the seeds for extra spice.
• For no heat: Omit the jalapeño altogether. You can also reduce the amount of hot sauce.

Quick Weeknight Meal Adaptation

To make this even quicker, use pre-cut vegetables! You can find broccoli florets and sliced mushrooms at most grocery stores.

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with:

• Steamed rice (jasmine or basmati are my favorites)
• Noodles (lo mein or chow mein)
• A side of spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

Is this stir-fry better with fresh or frozen broccoli?

Fresh broccoli is definitely preferred for the best texture and flavor, but frozen broccoli can work in a pinch! Just make sure to thaw it completely and pat it dry before adding it to the stir-fry.

Can I use a different type of nut instead of peanuts?

Absolutely! Cashews or almonds would be delicious substitutes.

What kind of oil is best for stir-frying?

Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points, which is important for stir-frying.

How can I make the sauce less salty?

Reduce the amount of soy sauce or tamari. You can also add a little bit of sugar to balance the flavors.

Can I prepare the vegetables and sauce ahead of time?

Yes! You can chop the vegetables and store them in airtight containers in the refrigerator for up to a day. You can also make the sauce ahead of time and store it in a separate container. Just give everything a good stir before cooking.