Easy Vegetable Stir Fry
I don’t know about you, but one thing I love about vegetables is how colorful they can be (weird, I know). But every time I chop vegetables, and put them in the pan to cook, I always think “Look how colorful this meal is… This is going to be good!” What can I say… I love eating vegetables.
Vegetable stir fry is one of those recipes that is so flexible. I normally use Onion, Hashbrowns, Bell Pepper, Broccoli, Carrots, and Zucchini (if I have it). But if there are other vegetables that you like, feel free to add them. Or, if you want to add some protein, go right ahead. The freedom is yours with this recipe.
When I make stir fry, I like to use my 5 qt. non stick frying pan. I like to use this pan because the sides are taller and its big. The perfect size for making stir fry. [As a side note, Teriyaki sauce measurement is just an approximate. I don’t exactly measure I just pour until it looks like a good amount.]
What you’ll need for this recipe:
Instructions
- Wash and cut all vegetables. I like to slice the onion and the bell pepper. I usually slice the carrots into thinner circles (shredding them works great too). Chop the broccoli. I find the broccoli is easier to eat if the florets are small to medium in size.
- Once the vegetables are cut, start warming up your pan and pour a small amount of oil in (about 1 tablespoon)… so you can sauté the vegetables.
- Once pan has warmed up, add the onion, bell pepper and shredded hashbrowns. Sauté until onions are translucent.
- Now add the carrots and the broccoli to the pan.
- Cover and let the vegetables steam.
- While the vegetables are cooking, boil some water in the pot for the pasta noodles. Add a small of amount of salt to the water.
- Once the water is boiling, break the angel hair pasta in half and add to the pot. Cook the pasta for about 4-5 mins (Angel Hair cooks really fast). Drain and set aside.
- Once the vegetables are cooked to your liking, add in the angel hair pasta and mix together.
- Add in the teriyaki sauce. Mix everything together and let the sauce soak into the angel hair pasta. Drizzle with a small amount of sesame oil. Dish onto a plate or into a bowl. Enjoy!
Recipe Tips
Measuring Pasta: Use your (thumb and fore finger) and make a circle. Fill the circle with your pasta noodles.
Teriyaki Sauce: The amount of sauce listed in recipe is just an approximate. I don’t normally measure; I just pour until it looks like a good amount.
Easy Vegetable Stir Fry
Equipment
- 5 qt Non-Stick Frying Pan
- 1.5 qt Sauce Pan
Ingredients
- 1 Tbsp Olive Oil For Sauteing
- 1 Medium Onion Sliced
- 1 Medium Bell Pepper Sliced
- 1 Large Carrot Sliced
- 1 Large Broccoli Cut
- 1-1/2 Cups Frozen Hashbrowns
- 1 Box Angel Hair Pasta**
- 1 Cup Teriyaki Sauce*
- 1 Tbsp Sesame Oil Optional
Instructions
- Wash all vegetables. Slice onion, bell pepper, and carrot. Chop broccoli into small or medium sized florets. Fill 1.5 qt pan with water and heat to a boil.
- Heat oil in frying pan, add in onion, bell pepper, and frozen hashbrowns. Cook until onions are translucent (about 5 mins).
- Add in the carrots and broccoli. Cover and let cook.
- While vegetables are cooking, add salt to the boiling water. Break angel hair pasta in half and place in boiling water. Cook for 4-5 Mins.
- Drain pasta and set aside. Check vegetables to see if they are soft.
- Once vegetables are soft, add in the pasta. Mix everything together.
- Add in the teriyaki sauce* and continue to cook / stir until pasta has absorbed some of the sauce. Drizzle with sesame oil (Optional) .
- Scoop onto a plate or bowl and enjoy!
