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Stir Fried Veggies in White Sauce


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  • Author: Olivia
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

A quick and healthy dish, Stir-Fried Veggies in White Sauce is packed with vibrant vegetables and tossed in a creamy white sauce. Perfect as a side dish or a light vegetarian main, it’s flavorful, nutrient-packed, and easy to make! This dish pairs wonderfully with rice, noodles, or even as a filling for wraps.


Ingredients

Scale
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 medium onion, sliced
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1/2 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (optional, for a savory depth)
  • 1 tablespoon cornstarch (to thicken the sauce)
  • 1 cup milk (or heavy cream for a richer sauce)
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and pepper, to taste

 

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the vegetables:
    Wash and slice all the vegetables: onion, bell pepper, carrot, zucchini, broccoli, and mushrooms. Set them aside.

  2. Cook the vegetables:
    Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and garlic, and sauté for about 2 minutes, or until they become fragrant and slightly softened. Add the bell pepper, carrot, zucchini, broccoli, and mushrooms to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp, keeping the heat high to maintain their color and crunch.

  3. Make the white sauce:
    In a small bowl, whisk together the cornstarch with the milk until smooth. Add the milk mixture to the skillet with the vegetables, stirring to coat. Allow it to simmer for 2-3 minutes. As it cooks, the sauce will begin to thicken.

  4. Add cheese and season:
    Stir in the grated Parmesan cheese (if using) and soy sauce. Continue stirring until the sauce is creamy and smooth. Taste and season with salt and pepper as needed.

  5. Serve and garnish:
    Once the sauce has thickened and everything is well combined, remove from heat. Serve the stir-fried veggies in white sauce over a bed of rice, noodles, or enjoy as is. Garnish with freshly chopped parsley for color and added flavor.

Notes

  • You can mix up the vegetables depending on what you have on hand—snap peas, green beans, or cauliflower would work well.
  • For a vegan version, simply omit the Parmesan cheese and use non-dairy milk (such as almond or soy milk).

 

  • Feel free to add a protein such as tofu, chicken, or shrimp to make this a more substantial meal.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 180
  • Sugar: 7g
  • Sodium: 240mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0g