Easy Veggie Stir Fry Recipe with Brown Jasmine Rice

Easy Veggie Stir Fry Recipe with Brown Jasmine Rice




25 minutes


40 minutes


For the Stir Fry Sauce:

  • ½ cup of soy sauce
  • 1 ½ teaspoons of sugar
  • 3 tablespoons of sherry
  • 2 tablespoons of sesame oil
  • 1/3 cup of oyster sauce
  • 1 teaspoon of chili garlic sauce
  • 1 tablespoon of cornstarch

For the Vegetables:

  • 3 tablespoons of sesame oil
  • 1 peeled and large diced sweet potatoes
  • 2 cups of julienne shiitake mushrooms
  • 2 cups of trimmed broccoli florets
  • 1 cup of sliced mini bell peppers
  • 1 large diced green zucchini
  • 1 15-ounce can of baby corn, drained
  • 1 6-ounce can of water chestnuts, drained
  • 1 cup of 1” thick sliced green onions

To serve:

  • 6 cups cooked jasmine rice
  • Fresh cilantro leaves and sesame seeds for garnish
  1. Sauce: Whisk together in a medium size bowl, soy sauce, sugar, sherry, sesame oil, oyster sauce, chili garlic sauce, and corn starch until combined.  Set aside.
  2. Vegetables: Heat a wok over high heat for 1 to 2 minutes or until it begins to slightly smoke and then add in the sesame oil. 
  3. Next, add in the sweet potatoes and stir-fry for 3 to 4 minutes before adding in the mushrooms, broccoli, peppers, and zucchini and stir-fry for 2 minutes before adding in the cornichons, chestnuts, green onions and stir-fry for 2 more minutes.
  4. Pour in the stir-fry sauce and cook for 2 to 3 minutes or until the vegetables are coated in the sauce and cooked.
  5. Serve the vegetable stir-fry over the cooked brown jasmine rice and garnish with cilantro and sesame seeds.