Description
A quick and delicious Stir Fried Veggies in White Sauce recipe featuring a medley of fresh vegetables sautéed to tender-crisp perfection and coated in a creamy, flavorful white sauce with a hint of Parmesan cheese. Perfect as a light main dish or a vibrant side, this recipe combines texture and taste using simple ingredients and a straightforward stovetop technique.
Ingredients
Scale
Vegetables
- 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
Sauce & Seasoning
- 2 tablespoons vegetable oil (or olive oil)
- 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
Garnish
- 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 for easy access during cooking.
- Cook the vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and minced garlic, sautéing for about 2 minutes until fragrant and slightly softened. Add the bell pepper, carrot, zucchini, broccoli, and mushrooms. Stir-fry the vegetables for 5-7 minutes, keeping the heat high to retain their vibrant color and crisp-tender texture.
- Make the white sauce: In a small bowl, whisk the cornstarch into the milk until smooth with no lumps. Pour this mixture into the skillet with the vegetables, stirring to coat everything evenly. Let it simmer for 2-3 minutes as the sauce thickens.
- Add cheese and season: Stir in the grated Parmesan cheese, if using, and the soy sauce to deepen the flavor. Continue stirring until the sauce is creamy and smooth. Adjust seasoning by adding salt and pepper to taste.
- Serve and garnish: Once the sauce has thickened and the dish is well combined, remove from heat. Serve the stir-fried veggies in white sauce over rice or noodles, or enjoy on their own. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Notes
- You can substitute milk with heavy cream for a richer and creamier sauce.
- Adding soy sauce is optional but enhances the umami flavor; you can omit it for a milder taste.
- Feel free to swap or add other vegetables like snap peas or baby corn as per preference.
- For a vegan version, replace milk and Parmesan with plant-based alternatives.
- This dish pairs well with steamed rice, quinoa, or noodles for a complete meal.
