One pan, crisp vegetables
Any-Vegetable Stir-Fry
A timing-first method that works with almost any mix of firm and tender vegetables.
The flexible formula
- 4 cups mixed vegetables
- 1 protein, optional
- 1 aromatic
- 3 tablespoons stir-fry sauce
- Rice or noodles to serve
This is a blueprint, not a laboratory-tested recipe. Quantities are designed to be adjustable. Taste as you go and use your judgment for your ingredients and equipment.
Make it happen
- 01
Sort by cooking time
Keep firm vegetables such as carrots and broccoli separate from quick-cooking greens, mushrooms, and peas.
- 02
Keep the pan hot
Cook in batches if the pan is crowded. Start with protein, then firm vegetables, and add tender vegetables last.
- 03
Add a concentrated sauce
Return everything to the pan and toss with a small amount of sauce until glossy. Add water one spoonful at a time only if needed.
Useful swaps
- Use cabbage, frozen peas, or green beans when the crisper is empty.
- Use tofu, tempeh, edamame, or cooked beans for plant protein.
- A mix of soy sauce, vinegar, water, and a pinch of sugar makes a simple sauce.