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