Fast Vegetable Stir Fry
FAST Vegetable Stir Fry is a easy Cantonese recipe that serves 2. 180 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 7 min | Cook: 9 min | Total: 21 min
Cost: $8.20 total, $4.10 per serving
Ingredients
- 4 pieces Cremini Mushrooms (Quartered)
- 0.25 piece Red Onion (Roughly chopped)
- 0.75 piece Green Bell Pepper (Roughly chopped)
- 0.75 piece Red Bell Pepper (Roughly chopped)
- 60 g Broccolini (Trimmed, cut into bite‑size pieces)
- 1 can Baby Corn (Drained; use the whole can)
- 1 tablespoon Hoisin Sauce
- 1 teaspoon Dark Soy Sauce
- 1.5 tablespoon Soy Sauce
- 1 teaspoon Black Vinegar
- 1 teaspoon Toasted Sesame Oil (A splash for flavor)
- 1 tablespoon Olive Oil (For sautéing)
Instructions
Prep Vegetables
Quarter the cremini mushrooms, roughly chop the red onion, green and red bell peppers, trim the broccolini and cut into bite‑size pieces, and drain the canned baby corn.
Time: PT5M
Mix Stir‑Fry Sauce
In a small bowl combine hoisin sauce, dark soy sauce, soy sauce, black vinegar, and toasted sesame oil. Stir until smooth.
Time: PT2M
Sauté Aromatics
Heat the non‑stick pan over medium heat, drizzle 1 tablespoon olive oil, then add the chopped red onion and both bell peppers. Stir‑fry for 2–3 minutes until they begin to soften and the onion turns translucent.
Time: PT3M
Temperature: Medium
Add Mushrooms and Broccolini
Add the quartered mushrooms and broccolini to the pan. Continue stir‑frying for 3–4 minutes until the mushrooms release their juices and the broccolini turns bright green and tender‑crisp.
Time: PT4M
Temperature: Medium
Finish with Baby Corn and Sauce
Stir in the drained baby corn, then pour the prepared sauce over all the vegetables. Toss everything together and cook for another 2 minutes, allowing the sauce to coat and thicken slightly.
Time: PT2M
Temperature: Medium
Plate and Serve
Transfer the stir‑fry to a serving plate. Serve immediately over freshly steamed white rice.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 7 g
- Fiber
- 4 g
Dietary info: Vegan, Vegetarian, Dairy-Free, Gluten-Free (if using gluten‑free soy sauce)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Cremini Mushrooms: Button mushrooms, Shiitake mushrooms
- Instead of Red Onion: White onion, Yellow onion
- Instead of Green Bell Pepper: Yellow bell pepper, Orange bell pepper
- Instead of Red Bell Pepper: Yellow bell pepper, Green bell pepper
- Instead of Broccolini: Broccoli florets, Asparagus
- Instead of Baby Corn: Corn kernels, Sliced zucchini
- Instead of Hoisin Sauce: Barbecue sauce (with a pinch of soy), Miso paste mixed with sugar
- Instead of Dark Soy Sauce: Regular soy sauce, Tamari
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Black Vinegar: Rice vinegar, Apple cider vinegar
- Instead of Toasted Sesame Oil: Regular sesame oil, Peanut oil (small amount)
- Instead of Olive Oil: Canola oil, Vegetable oil
Equipment Needed
- Non‑Stick Pan
- Spatula or Cooking Spoon
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Small Bowl
- Serving Plate
Critical Steps — Do Not Skip
- Chop all vegetables to similar size for even cooking.
- Maintain medium heat; too high will burn the sauce, too low will make vegetables soggy.
- Do not overcook the broccolini and bell peppers – they should stay crisp.
Chef Tips from the Video
- Add a pinch of sugar to the sauce if you prefer a slightly sweeter profile.
- For extra heat, stir in a small amount of chili garlic sauce or fresh sliced chilies.
- Finish with toasted sesame seeds for added texture and aroma.
Troubleshooting
Vegetables become soggy instead of crisp.
Make sure the pan is hot before adding the veggies and avoid overcrowding; cook in batches if necessary.
Sauce is too salty.
Add a splash of water or unsalted vegetable broth to dilute, and reduce the amount of soy sauce next time.
Stir‑fry sticks to the pan.
Use a non‑stick pan or add a little more oil; keep the heat at medium, not high.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat quickly in a hot pan.
Freezer: Not recommended; texture of vegetables deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and store the sauce in a small jar for up to 3 days.
- Chop all vegetables and keep them in a sealed container in the fridge; they stay fresh for 1‑2 days.
Frequently Asked Questions
What is the cultural significance and history of vegetable stir‑fry in Cantonese cuisine?
Stir‑frying originated in Guangdong (Canton) as a quick way to cook fresh market vegetables while preserving their color, crunch, and nutrients. It reflects the Cantonese emphasis on freshness, balance of flavors, and rapid cooking over high heat.
What are traditional regional variations of Cantonese vegetable stir‑fry in southern China?
In southern China, cooks often add oyster sauce, fermented bean paste, or Shaoxing wine for depth. Some regions include Chinese broccoli (gai lan) or snow peas, and the sauce may be thinned with chicken stock for a lighter glaze.
How is a classic Cantonese vegetable stir‑fry traditionally served?
It is typically served hot, directly from the wok, alongside a bowl of steamed white rice. The dish may be garnished with sliced scallions or a drizzle of toasted sesame oil for added aroma.
During which occasions or celebrations is vegetable stir‑fry commonly prepared in Cantonese culture?
Vegetable stir‑fry is a staple side for family meals, especially during Lunar New Year and festive banquets where a variety of dishes are presented to symbolize abundance and balance.
What other Cantonese dishes pair well with this 10‑Minute Veggie Stir‑Fry?
It pairs beautifully with Cantonese‑style steamed fish, char‑siu pork, or simple ginger‑scallion tofu. A side of egg fried rice or plain jasmine rice completes the meal.
What makes this quick veggie stir‑fry special compared to other Chinese vegetable dishes?
The use of hoisin and dark soy sauce gives a sweet‑savory depth while the splash of toasted sesame oil adds a nutty finish. The combination of broccolini, baby corn, and cremini mushrooms provides varied textures in a single pan.
What are the most common mistakes to avoid when making the 10‑Minute Veggie Stir‑Fry?
Common errors include overcrowding the pan, which steams the veggies; using low heat, which prevents the sauce from caramelizing; and overcooking the broccolini, which loses its crunch.
Why does this recipe use a splash of toasted sesame oil instead of cooking the vegetables in it?
Toasted sesame oil has a low smoke point and a strong flavor; adding it at the end preserves its aroma without burning, while olive oil handles the high‑heat sauté safely.
Can I make the 10‑Minute Veggie Stir‑Fry ahead of time and how should I store it?
Yes, you can prep the sauce and chop the vegetables ahead of time. Store the sauce in a sealed jar in the refrigerator and the veggies in a separate container. Re‑stir‑fry for 2‑3 minutes before serving to re‑heat.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking focuses on simple, confidence‑building plant‑based recipes, quick weeknight meals, and practical cooking tips for home cooks, often highlighting Cantonese and broader Asian flavors.
How does the YouTube channel Yeung Man Cooking's approach to Cantonese cooking differ from other Asian cooking channels?
Yeung Man Cooking emphasizes minimal ingredient lists, fast preparation, and using pantry staples, whereas many other channels may focus on more elaborate techniques or specialty ingredients. The channel aims to make Cantonese flavors accessible to beginners.
Last updated: September 2, 2026
