why You’ll Love This Recipe
This recipe is fast, flexible, and full of flavor. It uses simple ingredients, requires minimal prep, and cooks in under 15 minutes. You can easily customize it with your favorite vegetables or add protein for a more filling meal. The high-heat stir-fry method ensures the veggies stay vibrant and crisp, while the sauce ties everything together with a delicious umami finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccoli florets
carrots, thinly sliced
red bell pepper, sliced
snow peas or sugar snap peas
zucchini, sliced
baby corn (optional)
mushrooms, sliced
green onions, chopped
garlic, minced
fresh ginger, grated
soy sauce
sesame oil
vegetable oil (for cooking)
cornstarch (optional, to thicken sauce)
water or vegetable broth
red pepper flakes (optional)
sesame seeds (optional, for garnish)
Directions
- Prepare and slice all vegetables before starting, as stir frying moves quickly.
- In a small bowl, whisk together soy sauce, sesame oil, water or broth, and cornstarch (if using). Set aside.
- Heat vegetable oil in a large wok or skillet over high heat.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add carrots and broccoli and cook for 2-3 minutes, stirring frequently.
- Add bell pepper, zucchini, snow peas, and mushrooms. Continue stir frying for 4-5 minutes until vegetables are crisp-tender.
- Pour in the sauce mixture and toss everything to coat evenly. Cook for 1-2 more minutes until the sauce slightly thickens.
- Remove from heat and garnish with green onions and sesame seeds if desired.
- Serve immediately over rice or noodles.
Servings and timing
This recipe serves 4 and takes about 20 minutes from start to finish, including prep time.
Variations
- Add Protein: Include tofu, shrimp, chicken, or beef to make it a complete meal.
- Spicy Version: Add sriracha or extra red pepper flakes for more heat.
- Low-Sodium Option: Use low-sodium soy sauce or coconut aminos.
- Sweet and Savory: Add a teaspoon of honey or maple syrup to balance the saltiness.
- Extra Crunch: Toss in cashews or peanuts just before serving.
Storage/Reheating
Store leftover stir fry vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating works too, but the vegetables may soften more.
FAQs
Can I use frozen vegetables?
Yes, but thaw them first and pat dry to avoid excess moisture in the pan.
Do I need a wok for stir fry?
A wok is great, but a large, high-sided skillet will work just as well.
How do I keep vegetables crisp?
Cook over high heat and avoid overcrowding the pan. Stir frequently and don’t overcook.
Can I make the sauce ahead of time?
Absolutely. Mix the sauce and store it in the fridge for up to 3 days until ready to use.
What vegetables work best for stir fry?
Sturdy vegetables like broccoli, bell peppers, carrots, and snap peas are ideal, but almost any veggie works.
Can I make this gluten-free?
Yes, just use gluten-free soy sauce or tamari.
How do I thicken the sauce?
Add a small amount of cornstarch mixed with water to the sauce and simmer until it thickens.
Can I add noodles to this recipe?
Yes, stir in cooked noodles at the end and toss with the vegetables and sauce.
What’s the best oil for stir frying?
Use high-heat oils like vegetable oil, peanut oil, or avocado oil for best results.
Is this recipe good for meal prep?
Definitely. Stir fry keeps well and can be portioned out for easy lunches or dinners.
Conclusion
Stir Fry Vegetables is a vibrant, healthy, and endlessly adaptable dish that brings together fresh ingredients and bold flavors in just minutes. Perfect as a side or main dish, it’s an easy way to eat more vegetables and enjoy every bite.
PrintStir Fry Vegetables
Stir Fry Vegetables is a vibrant, quick, and healthy dish featuring crisp-tender veggies tossed in a savory sauce. Perfect as a side or main, this customizable recipe is ideal for busy weeknights and full of bold, fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 cup broccoli florets
- 1/2 cup carrots, thinly sliced
- 1 red bell pepper, sliced
- 1/2 cup snow peas or sugar snap peas
- 1 small zucchini, sliced
- 1/2 cup baby corn (optional)
- 1/2 cup mushrooms, sliced
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for cooking)
- 1 tsp cornstarch (optional)
- 2 tbsp water or vegetable broth
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
- Prepare and slice all vegetables before starting, as stir frying is a fast process.
- In a small bowl, whisk together soy sauce, sesame oil, water or broth, and cornstarch (if using). Set aside.
- Heat vegetable oil in a large wok or skillet over high heat.
- Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add carrots and broccoli. Stir-fry for 2–3 minutes.
- Add bell pepper, zucchini, snow peas, mushrooms, and baby corn. Stir-fry for another 4–5 minutes until veggies are crisp-tender.
- Pour in the sauce mixture and toss to coat all the vegetables. Cook for 1–2 minutes until the sauce thickens slightly.
- Remove from heat. Garnish with green onions and sesame seeds, if desired.
- Serve hot over rice or noodles.
Notes
- Prep everything in advance—the cooking goes quickly.
- Use any vegetables you have on hand for a fridge-clean-out meal.
- Add protein like tofu, shrimp, or chicken to make it more filling.
- For gluten-free, use tamari or gluten-free soy sauce.
- Reheat with a splash of water to keep sauce consistency.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
