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Mongolian Veggie Stir-Fry

15 min Cook
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  • A quick and colorful Mongolian-style veggie stir-fry that’s easy on the wallet but big on flavor

The best thing about stir fry is that it’s quick. You start your rice, you chop your veg and toss it in the skillet or wok, and you make your sauce while it sautés. When I lived in the Greenville, SC Metro area, Chinese delivery was a regular occurrence. However, where I live now in rural Alabama, delivery is non-existent. We can’t even get a basic pizza delivered.

My go-to’s were always Mongolian Chicken, Garlic Chicken, and if I was feeling froggy, Lo Mein. I can’t do without my Chinese food, so I learned how to make all of them.

This is my take on Mongolian Chicken. My favorite part of the recipe is the veggies, and I often make it without the chicken. So this is my take on Mongolian stir fry—veggie style. I hope you like it as much as I do.

Did you make this recipe? Rate it here!

Mongolian Veggie Stir-Fry

jenniferlbartholomew
A lightning-fast, budget-friendly Mongolian-style stir-fry that hits all the right notes-savory, sweet, garlicky, and just a little fiery if you want it to be. It’s simple, satisfying, and completely customizable with whatever veggies you have on hand.
prep time
15 min
cooking time
15 min
servings
4
total time
30 min

Equipment

  • Cutting board & knife

  • Medium saucepan (for rice)

  • Large skillet or wok

  • Measuring cups & spoons

  • Small bowl (for sauce)

  • Wooden spoon or spatula

Ingredients

  • We provide:

  • 1 medium onion, diced, or 1/2 of one large onion

  • 1 bell pepper, sliced

  • 1 small zucchini, sliced

  • 1 cup broccoli florets

  • 1 carrot, thinly sliced or shredded

  • 2–3 green onions, chopped (for garnish)

  • 1 tsp minced garlic (about 2 cloves)

  • 1 tsp minced ginger (fresh or 1/4 tsp ground ginger)

  • Pantry staples:

  • 2 cups cooked white or brown rice

  • 3 tbsp vegetable oil (or any neutral oil)

  • 1/4 cup soy sauce

  • 1/4 cup water

  • 2 tbsp brown sugar

  • 1 tbsp cornstarch

  • You provide:

  • Optional Add-ins: (if desired):

  • 1/4 tsp red pepper flakes or a dash of hot sauce

Instructions

1

Start your rice

Cook the rice according to package directions and set aside.
2

Chop your veggies

While rice cooks, chop your onion, bell pepper, zucchini, broccoli, carrot, and green onion.
3

Saute the veggies

Heat oil in a large skillet or wok over medium-high heat. Add onion, bell pepper, zucchini, broccoli, and carrot. Stir-fry 5–7 minutes until crisp-tender.
4

Mix the sauce

While the veggies sauté, in a small bowl, whisk together soy sauce, water, brown sugar, cornstarch, oil, garlic, and ginger until smooth.
5

Add the sauce

You will saute the veggies to your taste. I like them a bit crunchy myself. When your stir fry is nearly done to your taste, you will pour sauce over the vegetables, stirring until it thickens and coats everything evenly (about 2 minutes).
6

Serve

Spoon the stir-fry over rice and sprinkle with green onions. Optional heat: Add red pepper flakes or chili crunch to taste.

Notes

Want more protein? Add in scrambled egg, tofu, or a handful of cooked chicken or beef, if available. Like it spicy? Add chili flakes, chili oil, or your favorite condiment. Want it saucier? Double the sauce! Serves well with cucumber salad or steamed edamame.
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