Mongolian vegetable stir-fry is a colorful mix of crisp-tender vegetables coated in a glossy, sweet-savory sauce with soy, garlic, and ginger. It takes inspiration from Mongolian-style dishes popular in American-Chinese restaurants, and this meat-free version is quick to cook and easy to serve over rice or noodles.
Ingredients
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water, for the cornstarch slurry
- ⅓ cup (80 ml) low-sodium soy sauce
- ⅓ cup (80 ml) water, for the sauce
- 3 tablespoons (38 g) packed light brown sugar
- 1 tablespoon (18 g) hoisin sauce
- 1 tablespoon (15 ml) unseasoned rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (6 g) finely grated fresh ginger
- 3 garlic cloves (about 9 g), finely chopped
- 2 tablespoons (30 ml) neutral cooking oil, such as canola or avocado oil
- 8 ounces (225 g) cremini or button mushrooms, sliced
- 1 medium carrot (about 100 g), peeled and cut into thin matchsticks
- 3 cups (270 g) broccoli florets, cut into small, even pieces
- 1 medium red bell pepper (about 180 g), thinly sliced
- 1½ cups (150 g) trimmed sugar snap peas
- 3 scallions (about 45 g), thinly sliced, with white and green parts separated
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- ¼ teaspoon (1.5 g) fine salt, or to taste
Instructions
- Prepare the vegetables and sauce. Slice the mushrooms, carrot, broccoli, bell pepper, snap peas, and scallions before heating the pan; stir-frying moves quickly, so have everything within reach. In a small bowl, whisk together the soy sauce, ⅓ cup water, brown sugar, hoisin, rice vinegar, sesame oil, and red pepper flakes if using. In a separate small cup, stir the cornstarch with 2 tablespoons cold water until smooth. Keep the slurry separate for now, since cornstarch settles as it sits.
- Heat the pan. Set a large wok or wide, heavy skillet over high heat for about 1 minute. Add the neutral oil and swirl to coat the cooking surface. The pan is ready when the oil looks loose and shimmery but is not smoking heavily. If your pan is small, plan to cook the vegetables in two batches; crowding can make them steam and soften rather than sear.
- Cook the mushrooms and carrot. Add the mushrooms and carrot and stir-fry for about 3 minutes, tossing frequently. The mushrooms will release some moisture and begin to brown, while the carrot should remain firm. Spread the vegetables back out across the pan if they collect in one spot.
- Cook the broccoli. Add the broccoli and 2 tablespoons (30 ml) water. Cover the pan for 1 minute to help the florets steam, then uncover and stir-fry for about 2 more minutes. The broccoli should turn bright green and be nearly tender, with a little bite left in the thickest stems. If the pan is dry before the broccoli is close to tender, add another tablespoon of water.
- Add the pepper and snap peas. Add the bell pepper, snap peas, and scallion whites. Stir-fry for about 2 minutes, tossing often. The pepper should soften slightly at the edges, but the snap peas should still be crisp. Add the chopped garlic and grated ginger and cook for 30 seconds, stirring constantly so the aromatics become fragrant without scorching.
- Thicken the sauce. Whisk the cornstarch slurry again, then stir it into the bowl of sauce. Pour the sauce into the pan and toss the vegetables to coat. Let it bubble for about 2 minutes, stirring frequently, until it looks glossy and lightly thickened. If it becomes too thick to coat the vegetables easily, loosen it with 1 tablespoon (15 ml) water at a time. Taste and add the salt only if needed; soy sauce and hoisin are already salty.
- Finish and serve. Turn off the heat and fold in most of the scallion greens. Taste a piece of vegetable with a little sauce and adjust the balance if desired: a splash of rice vinegar brightens it, while a small pinch of brown sugar makes it sweeter. Serve promptly, with the remaining scallion greens scattered over the top.
Tips
- Cut for even cooking. Keep the carrot matchsticks, broccoli florets, and pepper slices reasonably similar in thickness. Large broccoli pieces take longer to cook, so cut the florets small and split thick stems lengthwise. A little variation is fine, but evenly sized pieces are easier to stir-fry without leaving some vegetables raw and others limp.
- Use a wide pan and cook in batches if needed. Vegetables release water as they cook. If they are piled too deeply, the pan temperature drops and the mixture can turn steamy. A wok is useful but not essential; a wide skillet works well. For a smaller skillet, cook the vegetables in two rounds and return them all to the pan before adding the sauce.
- Choose a soy sauce substitute thoughtfully. Tamari can replace soy sauce in the same quantity and gives a similar savory result; check its label if gluten-free cooking matters. Coconut aminos are usually milder and sweeter, so begin with less brown sugar and add more to taste. Hoisin has a distinctive sweet, spiced flavor; if you do not have it, use an extra teaspoon of soy sauce and a teaspoon of brown sugar, knowing the sauce will be less complex.
- Keep the vegetables crisp-tender. The sauce thickens quickly once it bubbles, so do not leave it reducing while you look for a serving bowl. Take the pan off the heat as soon as the sauce clings to the vegetables. They will soften further from residual heat, especially if left sitting in the hot pan.
Serving Suggestions
Serve the stir-fry over steamed jasmine or brown rice to catch the glossy sauce. For a noodle bowl, use cooked rice noodles, lo mein noodles, or plain wheat noodles; toss them with a little of the sauce just before serving so they do not absorb all of it in the pan. If you want a more filling plate, add baked tofu or edamame on the side, or top each bowl with toasted sesame seeds. These are serving options rather than additions to the stir-fry itself, so adjust the amount of rice or noodles to suit your appetite.
A fresh side helps balance the sweet-savory coating. Try sliced cucumber dressed with rice vinegar, a simple cabbage slaw, or lightly dressed greens. Keep any crunchy garnish, such as sesame seeds or extra scallion greens, until the last moment so it stays distinct. If serving family-style, transfer the vegetables to a warm platter rather than leaving them in the hot wok, where they can continue softening.
Variations
Swap the vegetables: Use a similar total amount of firm vegetables that can handle high heat. Thinly sliced cabbage, green beans, bok choy stems, zucchini, or cauliflower florets can replace some of the listed vegetables. Add dense vegetables such as cauliflower or green beans with the broccoli, and add quick-cooking bok choy leaves near the end. Frozen vegetables can work in a pinch, but thaw and drain them well first; they will generally be softer and release more water than fresh vegetables.
Make it spicier or less sweet: Increase the red pepper flakes to ½ teaspoon or add a little chili-garlic sauce with the aromatics. For a less sweet sauce, reduce the brown sugar to 2 tablespoons (25 g), then taste after it thickens. The sauce will still have sweetness from the hoisin. Avoid removing all the sugar without tasting, because the balance of salty soy and vinegar can become quite sharp.
Add a plant-based protein: Brown 8 ounces (225 g) of pressed, cubed extra-firm tofu in a little oil before cooking the vegetables, then set it aside. Stir it back into the pan when the sauce goes in. Tempeh can also be used, though its flavor is more pronounced. For either option, cook it separately first so it browns instead of crowding the vegetables, and expect the pan to take a little longer if you cook in batches.
Adjust for gluten-free cooking: Use tamari labeled gluten-free and check the hoisin sauce label, since ingredients vary by product. If you cannot find a suitable hoisin, omit it and add 1 tablespoon (15 ml) extra tamari, 1 teaspoon (5 ml) brown sugar, and a small pinch of five-spice powder if available. The result will taste less like the original sauce, but will still be savory and balanced.
Storage and Reheating
Let leftovers stop steaming briefly, then transfer them to a covered, shallow container and refrigerate within 2 hours of cooking. Store for 3–4 days. The vegetables will soften as they sit in the sauce, so this stir-fry is at its crispest freshly made. If you plan ahead, you can wash and cut the vegetables and mix the sauce a day in advance; refrigerate them separately, and do not combine the cornstarch slurry with the sauce until cooking.
Reheat a portion in a skillet over medium heat, stirring until evenly hot. Add a teaspoon or two of water if the sauce has become sticky or very thick. For microwave reheating, use a covered microwave-safe dish, stir halfway through, and continue heating until steaming hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the center of a substantial portion. Avoid reheating the same portion repeatedly, since each round makes the vegetables softer. Freezing is possible for up to 2 months for best quality, but thawed vegetables will be noticeably less crisp.
Frequently Asked Questions
Is Mongolian vegetable stir-fry a traditional Mongolian dish?
This recipe follows the sweet-savory sauce style associated with Mongolian dishes on many American-Chinese restaurant menus. The name is commonly used for that restaurant-style preparation; it should not be taken as a claim that this particular vegetable stir-fry represents a traditional dish from Mongolia. Versions vary, and this one is a meat-free home-cooking adaptation.
Can I make the sauce ahead?
Yes. Whisk together the soy sauce, water, brown sugar, hoisin, rice vinegar, sesame oil, ginger, garlic, and optional pepper flakes up to a day ahead, then keep the mixture covered in the refrigerator. For the best texture, mix the cornstarch with cold water just before adding it to the pan. If the prepared sauce separates or the sugar settles, stir it well before using.
Why did my sauce turn lumpy?
Most often, the cornstarch was not fully mixed with cold water before it went into the hot pan, or it sat long enough to settle. Stir the slurry until smooth immediately before pouring it in. If small lumps do appear, keep tossing and let the sauce bubble briefly; you can also remove the vegetables and whisk the sauce in the pan before returning them. Avoid sprinkling dry cornstarch directly into hot liquid.
Can I use frozen broccoli or a frozen stir-fry mix?
Yes, but thaw the vegetables and drain them well first to limit excess water in the pan. Pat them dry, and cook in a single layer or in batches so they have a chance to brown. Frozen vegetables are often softer than fresh ones, so shorten their cooking time and add the sauce as soon as they are hot. The finished dish will still taste good, but the texture will be less crisp.
How can I keep the vegetables from getting soggy?
Use a large, hot pan, dry the vegetables after washing, and avoid adding too many at once. Cook in batches if necessary, and do not cover the pan except briefly when steaming the broccoli. Add the sauce only after the vegetables are nearly done, then cook just long enough for it to thicken. Serve right away rather than letting the finished stir-fry sit over heat.
Related
- Mongolian Pork Recipe, Chinese-Style and Easy to Make
- Mongolian Beef Recipe with a Glossy Wok Sauce
- Mongolian Beef Sauce Recipe for Glossy, Savory Beef
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