Vegetable Stir Fry Recipe

Why You’ll Love This Recipe

Vegetable Stir Fry is a fast, colorful, and nutrient-packed dish that delivers crisp-tender vegetables in a savory sauce. Perfect for busy weeknights, it’s endlessly adaptable, naturally vegetarian, and pairs well with rice or noodles. With just a few pantry staples and fresh veggies, you can whip up a satisfying, healthy meal in minutes.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

broccoli floretsbell peppers (red, yellow, green)carrotsnap peas or snow peaszucchini or mushroomsred oniongarlicgingersoy saucesesame oilvegetable oilcornstarchwaterbrown sugar or honeyoptional toppings: sesame seeds, green onions, chili flakes

directions

Prepare all vegetables by washing and slicing into bite-sized pieces.

In a small bowl, whisk together soy sauce, sesame oil, cornstarch, water, and brown sugar or honey. Set aside.

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add garlic and ginger, sauté for 30 seconds until fragrant.

Add firmer vegetables like carrots and broccoli first. Stir-fry for 2–3 minutes.

Add remaining vegetables and continue to stir-fry for another 3–5 minutes until crisp-tender.

Give the sauce a quick stir, then pour it over the vegetables.

Toss everything to coat and cook for 1–2 minutes until the sauce thickens slightly.

Remove from heat and serve immediately over rice or noodles.

Garnish with sesame seeds or green onions if desired.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Add tofu, tempeh, or cooked chicken for protein.

Use hoisin sauce, oyster sauce, or sriracha for a different flavor profile.

Swap in seasonal veggies like green beans, bok choy, or cabbage.

Serve with rice noodles or quinoa for a gluten-free option.

storage/reheating

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for best texture or microwave for 1–2 minutes.
Avoid freezing as it can make vegetables mushy.

FAQs

Can I use frozen vegetables?

Yes, but thaw and drain them well to avoid excess moisture in the pan.

Why are my veggies soggy?

Overcooking or overcrowding the pan can cause sogginess. Stir-fry in batches if needed.

Can I make the sauce spicier?

Add chili flakes, sriracha, or fresh chopped chili peppers for heat.

Is this dish vegan?

Yes, as long as all sauce ingredients are plant-based.

What oil is best for stir-frying?

High-smoke point oils like vegetable, canola, or peanut oil work best.

How do I thicken the sauce?

The cornstarch in the sauce thickens it as it cooks. Stir well and don’t skip it.

What should I serve this with?

Steamed jasmine rice, brown rice, rice noodles, or even cauliflower rice work well.

Conclusion

Vegetable Stir Fry is a quick, wholesome, and delicious way to enjoy a variety of veggies. With its savory sauce and vibrant colors, it’s a satisfying meal on its own or an excellent side. Master this flexible dish, and you’ll always have a healthy dinner option ready in no time.

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