The Pioneer Woman

Spicy Veggie Stir-Fry

prep time15 min
total time 30 min
serves 8

Ree Drummond The Pioneer Woman

Print Recipe

This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor. The best part of all is you can prep all the veggies and make the sauce up to 24 hours in advance, and just keep them in separate containers in the fridge.

Click here to watch how to make this recipe.

69 Ratings

Directions for: Spicy Veggie Stir-Fry

Ingredients

Noodles

1 pound thin spaghetti

Sesame oil, for drizzling

Low-sodium soy sauce, for drizzling

Stir-Fry

½ cup low-sodium soy sauce, plus more if needed

2 Tbsp sherry

2 Tbsp packed brown sugar

2 Tbsp cornstarch

2 Tbsp sriracha (more or less to taste)

1 Tbsp fresh ginger, minced

3 Tbsp peanut oil

1 yellow onion, cut into large chunks

1 red bell pepper, cut into large chunks

1 yellow bell pepper, cut into large chunks

2 cloves garlic, minced

2 zucchinis, cut into large wedges

1 (15 oz) can baby corn, can drained corn halved crosswise

1 head broccoli, cut into florets

Sesame seeds, for serving

2 green onions, sliced

Directions

Noodles

1. Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.

Stir-Fry

1. While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.

2. Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.

3. While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.

4. Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.