Fakeout Kitchen

Vegetable Stir-Fry

A vibrant and flavorful Chinese stir-fry featuring a medley of fresh vegetables.

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Ingredients

  • 2 cups broccoli florets
  • 1 cup sliced bell peppers (any color)
  • 1 cup snap peas, strings removed
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Vegetable oil → Avocado oil — Commercial vegetable oils are typically refined seed oils (soybean, canola); avocado oil is a fruit-based alternative with a high smoke point ideal for stir-frying.
  • Soy sauce → Coconut aminos — Standard soy sauce contains high sodium and wheat; coconut aminos offer a cleaner, non-GMO alternative with a much lower sodium profile.
  • Cornstarch → Tapioca starch — Cornstarch is a highly processed industrial thickener; tapioca starch provides a cleaner thickening effect derived from cassava root.

Instructions

  1. Wash and prepare all vegetables as directed in the ingredients list.
  2. In a small bowl, mix together cornstarch, soy sauce, and sesame oil to create the stir-fry sauce.
  3. Heat vegetable oil in a large wok or skillet over high heat until hot but not smoking.
  4. Add minced garlic and onion; sauté for 1-2 minutes until fragrant and translucent.
  5. Add broccoli, bell peppers, and snap peas to the wok. Stir-fry for 5-7 minutes, or until all vegetables are crisp-tender.
  6. Pour in the prepared stir-fry sauce and cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and clings to the vegetables.
  7. Season with salt and pepper to taste if needed.
  8. Serve hot as a main dish or over steamed rice.

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