Mongolian-style vegetable stir-fry is a plant-based take on the glossy, sweet-savory restaurant dish often called Mongolian beef, with crisp vegetables in a soy, hoisin, ginger, and garlic sauce. It is quick to cook in a hot pan, easy to adapt to the vegetables you have, and especially good served over rice or noodles.
Ingredients
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) hoisin sauce
- ⅓ cup (80 ml) water
- 2 tablespoons (25 g) packed light brown sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (6 g) finely grated fresh ginger
- 3 garlic cloves (about 9 g), finely minced
- 1 teaspoon (5 ml) toasted sesame oil
- 2 tablespoons (30 ml) neutral cooking oil, such as canola or avocado oil, divided
- 4 cups (300 g) broccoli florets, cut into small, similar-sized pieces
- 1 cup (110 g) carrots, peeled and cut into thin matchsticks
- 8 ounces (225 g) cremini or white mushrooms, sliced
- 1 medium red bell pepper (about 150 g), thinly sliced
- 1½ cups (150 g) snow peas, strings removed if needed
- 4 scallions (about 40 g), thinly sliced, white and green parts separated
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon (9 g) sesame seeds, optional, for serving
Instructions
- Mix the sauce. In a small bowl, whisk the soy sauce, hoisin, water, brown sugar, cornstarch, ginger, garlic, sesame oil, and red pepper flakes if using. Stir until the cornstarch is fully dispersed; it settles quickly, so give the sauce another stir just before adding it to the pan. Set the bowl beside the stove.
- Prepare the vegetables. Cut the broccoli, carrots, mushrooms, bell pepper, and snow peas before heating the pan. Keep the vegetables in separate piles because they need different cooking times. Slice the scallions and reserve the green parts for finishing. Dry mushrooms and snow peas well after washing; excess water can make a stir-fry steam rather than sear.
- Heat the pan. Set a large wok or wide, heavy skillet over medium-high to high heat. When it is hot, add 1 tablespoon (15 ml) of the neutral oil and swirl to coat. A broad pan gives the vegetables room to brown. If your pan is small, cook in batches instead of piling everything in at once.
- Start the firm vegetables. Add the broccoli and carrots and stir-fry for 2 minutes. Add 2 tablespoons (30 ml) water, cover the pan for 1 minute to help the broccoli become tender, then uncover. The vegetables should still be firm; the sauce and final cooking will soften them a little more. Transfer them to a plate if your pan is crowded.
- Cook the mushrooms and pepper. Add the remaining 1 tablespoon (15 ml) oil if the pan looks dry. Add the mushrooms and cook for 2 to 3 minutes, stirring occasionally, until they release some moisture and begin to brown. Add the bell pepper and the white parts of the scallions; stir-fry for about 2 minutes. Return the broccoli and carrots to the pan if you moved them out.
- Add the snow peas and sauce. Add the snow peas and stir-fry for 1 minute. Whisk the sauce again, pour it into the pan, and toss continuously for 1 to 2 minutes, until it bubbles and thickens enough to coat the vegetables. If it becomes too thick before the vegetables are as tender as you like, add water 1 tablespoon (15 ml) at a time. If it seems thin, let it bubble for another 30 seconds while tossing.
- Finish and serve. Turn off the heat as soon as the sauce is glossy and the vegetables are crisp-tender. Scatter the green scallion tops and sesame seeds over the stir-fry, if using. Serve right away while the vegetables still have a little bite.
Tips
- Cut evenly and cook in stages. Small broccoli florets and thin carrot matchsticks cook at a similar pace. Keep slower-cooking vegetables, such as broccoli and carrots, in the pan first; delicate snow peas go in near the end. This order helps prevent limp peppers and overcooked peas while the carrots are still hard.
- Use a wide pan and avoid crowding. A wok is useful but not essential; a wide skillet works well. If the vegetables cover the pan in a deep layer, they release moisture and soften without browning. Cook them in two batches if needed, then combine them when you add the sauce.
- Adjust the sauce to your pantry. If you do not have hoisin, use 1 tablespoon (15 ml) extra soy sauce plus 1 tablespoon (15 ml) maple syrup or brown sugar. The result will be less rounded and aromatic, so taste before serving. Regular soy sauce is saltier than low-sodium; start with less and add more after the sauce thickens.
- Keep the cornstarch moving. It sinks to the bottom of the bowl while you prepare the vegetables. Whisk the sauce again right before pouring, and keep tossing as it cooks. That helps the sauce thicken evenly instead of leaving a starchy layer on the bottom of the pan.
Serving Suggestions
Serve the stir-fry over steamed jasmine rice, brown rice, or another plain grain that can catch the sauce. For a noodle bowl, toss it with cooked lo mein, udon, or rice noodles just before serving; if the noodles absorb too much sauce, loosen everything with a small splash of water. These additions are serving options rather than part of the recipe’s 35-minute timing.
For a fuller meal, pair the vegetables with edamame, baked tofu, or pan-seared tofu. A bowl of sliced cucumber or a simple green salad makes a fresh contrast to the glossy sauce. Set out extra scallion greens, sesame seeds, and red pepper flakes so diners can add crunch or heat at the table. The sauce is flavorful, so keep any side dish simply seasoned.
Variations
Change the vegetables: Use sliced zucchini, green beans, bok choy, cabbage, or asparagus in place of some of the listed vegetables. Choose a similar total volume, about 8 to 9 cups (roughly 800 to 900 g) prepared vegetables. Add dense vegetables earlier and tender leafy ones at the very end. Frozen vegetables can work in a pinch, but thaw and drain them first; they tend to be softer and release more water.
Make it gluten-free: Use tamari labeled gluten-free instead of soy sauce, and choose a gluten-free hoisin or a suitable gluten-free stir-fry sauce. Check the labels on both sauces, since formulations vary. Coconut aminos can replace soy sauce, but it is milder and often sweeter, so reduce the brown sugar and adjust the finished sauce to taste.
Choose a different level of sweetness or heat: Reduce the brown sugar to 1 tablespoon (12 g) for a less sweet sauce, or add another teaspoon after tasting if you prefer a sweeter finish. For more heat, add extra red pepper flakes or a little chili crisp at the table. Chili crisp can be salty, so taste before adding extra soy sauce.
Storage and Reheating
Let leftovers stop steaming, then transfer them to a shallow, airtight container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The vegetables will soften as they sit, and the sauce may thicken, but both are normal; stir in a teaspoon or two of water when reheating if the sauce has become too concentrated.
Reheat only the portion you plan to eat in a skillet over medium heat, stirring often, until it is steaming hot throughout. For food-safety accuracy, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer if you need to verify the temperature. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the vegetables warm evenly. Avoid reheating the same batch repeatedly, which can make the vegetables increasingly soft.
To freeze, pack cooled portions in airtight, freezer-safe containers and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The sauce freezes better than the vegetables’ texture does, so expect thawed broccoli and snow peas to be softer than freshly cooked ones. For the best crisp-tender texture, make a fresh batch when you can.
Frequently Asked Questions
Is Mongolian vegetable stir-fry a traditional Mongolian dish?
This recipe is a Mongolian-style vegetable version of the sweet-savory restaurant stir-fry commonly known as Mongolian beef. That dish is associated with American Chinese restaurant cooking rather than being a traditional dish from Mongolia. This recipe uses the familiar glossy sauce and stir-fry approach, but it is not presented as the only or definitive version.
Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. The cornstarch will settle, so whisk thoroughly before using. You can also cut the vegetables a day ahead and store them in a sealed container in the refrigerator, though mushrooms are best sliced closer to cooking so they stay fresh and do not darken.
Why did my sauce turn out watery?
Wet vegetables, a crowded pan, or sauce that did not bubble long enough can all leave the finished dish thin. Let the sauce bubble while you toss the vegetables for another 30 to 60 seconds, and avoid adding extra water unless the sauce is too thick. If the pan is crowded, remove some vegetables and finish in batches so excess moisture can evaporate.
Can I use frozen vegetables?
Yes, but thaw them completely and drain or pat away excess water first. Frozen broccoli and mixed stir-fry vegetables are usually softer after cooking, so add them near the end and heat just until hot. You may need less water in the pan, and the finished stir-fry will likely have a softer texture than one made with fresh vegetables.
How can I make the recipe less salty?
Use low-sodium soy sauce and avoid adding extra salt. You can replace a few tablespoons of the soy sauce with water, then taste the sauce after it thickens and add soy sauce only if it needs more savory flavor. Serve with plain rice or noodles rather than seasoning the side heavily; that also balances the sauce without changing its texture.
Related
- Mongolian Chicken Recipe for a Fast Dinner
- Mongolian Ground Beef Ramen Recipe
- Mongolian Beef Recipe: Sweet-Savory Takeout at Home
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