By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
105 cal · 15 min
Vegetable Stir-Fry
Recipe GLPR23d95c0064869e
A vibrant and quick Asian-inspired stir-fry featuring a colorful mix of fresh vegetables coated in a savory sauce. Tender carrots, bell peppers, mushrooms, and snow peas are cooked over high heat and tossed with a flavorful combination of oyster sauce, soy sauce, and rice wine for a dish that's ready in minutes.
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Ingredients
1 tablespoon Peanut oil
1 tablespoon Fresh ginger, peeled and grated
1 Carrot, sliced into thin rounds
3 Shiitake mushrooms, sliced
1 Green bell pepper, cut into 1-inch pieces
1 Red bell pepper, cut into 1-inch pieces
1 Yellow bell pepper, cut into 1-inch pieces
1 handful Snow peas, trimmed
1 cup Vegetable stock
1 tablespoon Oyster sauce
1 tablespoon Shaohsing rice wine
1 tablespoon Light soy sauce
Directions
In a small bowl, whisk together the vegetable stock, oyster sauce, rice wine, and soy sauce to create the stir-fry sauce. Set aside.
Heat a wok or large skillet over high heat until it just begins to smoke. Add the peanut oil and swirl to coat the surface.
Add the grated ginger and sliced carrot to the hot wok. Stir-fry continuously for about 1 minute, allowing the vegetables to become fragrant and begin to soften.
Add the sliced mushrooms, green, red, and yellow bell pepper pieces, and trimmed snow peas to the wok. Stir-fry for 1 minute, then add a splash of water (about 2 tablespoons) to help steam the vegetables while maintaining the high heat.
Pour the prepared stir-fry sauce into the wok and bring to a boil, stirring constantly. Continue cooking for about 1 minute until the sauce reduces slightly and coats the vegetables in a glossy layer.
Transfer immediately to serving plates and enjoy while hot.
Comments
Shiitake mushrooms and rice wine will require a second stop—most Charlotte Food Lion and Harris Teeter locations carry them, but checking ahead saves a trip, while ALDI and Walmart stock them less reliably. The vegetables themselves are standard at any major grocer year-round, and peanut oil and oyster sauce are widely available. At roughly $2.50 to $3.50 per serving depending on mushroom quality, this is a weeknight-friendly cost. The fifteen-minute claim assumes ingredients prepped and standing ready; realistically budget twenty to twenty-five minutes for chopping the peppers, carrots, and mushrooms, plus heating the wok. This reheats adequately but loses the textural snap of fresh stir-fry, so plan to eat it the same night for best results.
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