Four easy stir-fry vegetables you can make at home — fresh, fast, and full of flavor!

Recipes 

1. Beef Bok Choy Stir-Fry

Ingredients: (2–3 servings)

1 lb beef sirloin or flank steak, thinly sliced against the grain

1 lb bok choy (baby or regular), washed and cut into halves or quarter

2 tbsp vegetable oil

3 cloves garlic, minced

1-inch piece fresh ginger, minced or grated

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp cornstarch (mixed with 2 tbsp water)

1 tbsp Shaoxing wine 

½ cup beef broth or water

1 tsp sesame oil

Pinch of pepper

Chili flakes or fresh red chili (optional for heat)

Instructions:

Marinate the beef: In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of pepper. Let sit for 10–15 minutes.

Prepare sauce: In a small bowl, mix remaining soy sauce, oyster sauce, Shaoxing wine, beef broth, and sesame oil.

Cook beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry beef for 2–3 minutes until just browned. Remove and set aside.

Stir-fry aromatics: Add remaining oil to wok, sauté garlic and ginger until fragrant (about 30 seconds).

Add bok choy: Toss in bok choy and stir-fry 1–2 minutes until just starting to wilt.

Combine: Return beef to wok, pour in sauce, and stir. If sauce is thin, add the cornstarch slurry and cook until slightly thickened.

Serve: Best over steamed rice or noodles.

2. Beef, Asparagus & Mushroom Stir-Fry

Ingredients: (2–3 servings)

1 lb beef sirloin or flank steak, thinly sliced against the grain

1 bunch asparagus, trimmed and cut into 2-inch pieces

8 oz mushrooms (shiitake, cremini, or button), sliced

3 tbsp vegetable oil

3 cloves garlic, minced

For the marinade:

1 tbsp soy sauce

1 tsp cornstarch

1 tsp sesame oil

Pinch of black pepper

For the sauce:

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp Shaoxing wine (or dry sherry, optional)

1 tsp sugar

½ cup beef broth or water

1 tsp cornstarch (mixed with 2 tbsp water)

Instructions:

Marinate the beef: Toss beef with marinade ingredients and let sit 15 minutes.

Prepare the sauce: In a small bowl, whisk soy sauce, oyster sauce, Shaoxing wine, sugar, and beef broth. Set aside.

Cook the beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry beef 2–3 minutes until just browned. Remove and set aside.

Stir-fry vegetables: Add 1 tbsp oil, sauté garlic for 30 seconds. Add asparagus and mushrooms, stir-fry 2–3 minutes until asparagus is tender-crisp.

Combine: Return beef to wok, pour in sauce, and stir. Add cornstarch slurry if you want a thicker sauce.

Serve hot over steamed rice or noodles.

3. Ground Beef Cabbage Stir-Fry

Ingredients: (3–4 servings)

1 lb ground beef 

4 cups cabbage, thinly sliced

1 medium onion, sliced

2–3 cloves garlic, minced

1 medium carrot, julienned 

2–3 tbsp vegetable oil 

For the sauce:

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce (optional for sweetness)

1 tsp sesame oil

½ tsp black pepper

2 tbsp water or beef broth

Instructions:

Cook beef: Heat a large skillet or wok over medium-high. Add ground beef and cook until browned, breaking it up into small pieces. Drain excess fat if needed.

Add aromatics: Push beef to one side, add a little oil if the pan is dry. Sauté onion and garlic for 1 minute.

Add vegetables: Stir in cabbage and carrots. Stir-fry 3–4 minutes until cabbage starts to soften but still has a bit of crunch.

Add sauce: Mix all sauce ingredients in a bowl, pour over stir-fry. Toss until everything is coated and heated through (about 2 minutes).

Finish: Drizzle with sesame oil, toss again, and serve hot over steamed rice or noodles.

4. Shrimp Stir-Fried Vegetables in White Sauce

Ingredients: (2–3 servings)

1 lb shrimp, peeled and deveined

2 cups broccoli florets

1 cup carrots, thinly sliced

1 cup cabbage, sliced 

1 cup snow peas or snap peas

1 small bell pepper, sliced 

3 cloves garlic, minced

2 tbsp vegetable oil

For the white sauce:

1 cup chicken broth 

1 tbsp oyster sauce

2 tbsp shaoxing wine or mirin

½ tsp sugar

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Salt & white pepper to taste

Instructions:

Prep shrimp: Pat dry and season lightly with salt and pepper.

Blanch veggies (optional for vibrant color): Bring a pot of water to boil, quickly blanch broccoli and carrots for 1–2 minutes, then drain

Cook shrimp: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Stir-fry shrimp 2–3 minutes until pink. Remove and set aside.

Stir-fry veggies: Add remaining oil, sauté garlic 30 seconds, then add broccoli, carrots, snow peas, and bell pepper. Stir-fry 2–3 minutes.

Make the sauce: Mix all ingredients for sauce and pour into the pan. Simmer 1 minute.

Combine: Return shrimp to the pan, toss until everything is coated and heated through.

Serve: Best hot over jasmine rice or noodles.