Are you interested in learning how to make Stir Fry Vegetables quickly and easily at home? These kinds of vegetables are a quick and yummy way to enjoy vegetables on a regular basis.

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One of the great bonuses of making stir fry at home is that you can use up almost any veggie in your stir fry. My favorites are onions, carrots, zucchini green beans, mushrooms, bok choy, mushrooms, snow peas and bean sprouts. Of course I don't usually have all these veggies in the same stir fry; these are just the vegetables that I really like.

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When using fresh vegetables, I like to have my veggies ready to go before I start to cook. The way I do this is to have two bowls on my counter. I chop all the hard/ firm vegetables into one bowl (onions, carrots, zucchini) and the softer/ quick cooking veggies (bean sprouts, snow peas, mushrooms) into a second bowl.

I also prepare the grated garlic and ginger root before I start to cook (usually 2 cloves of garlic and the same sized mound of grated ginger root).

To cook, I add a small amount of oil to a hot wok or skillet (I don't own a wok I just use a non-stick saute pan) and add the first bowl of hard veggies first. Cook on medium-high heat (and stir frequently) until the veggies are crisp- tender, 5 or so minutes. Then I add the grated garlic, ginger root, sesame oil and soy sauce to the pan, and the second bowl with the soft, quick cooking veggies. Continue to stir- fry for another minute or two, until all the veggies are hot and sizzling.

I like to serve these hot veggies with brown rice and sometimes even a sprinkle of peanuts. Now you could also serve these easy Stir Fry Veggies with some meat items that are a little "plain" such as baked fish or chicken.

Have you enjoyed reading How to Make Easy Stir Fry Vegetables at Home? Now that you know how easy they are to make, we hope that you make them more often and enjoy cooking (and eating) more vegetables quickly and easily.

How to Make Easy Stir Fry Vegetables at Home

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