Why You’ll Love This Recipe

This Vegetable Stir Fry is not only delicious but also versatile, allowing you to mix and match your favorite vegetables. It’s a great way to use up leftover veggies or whatever you have in your fridge. The dish is quick to make, packed with healthy ingredients, and full of flavor. The stir-fry sauce brings everything together, creating a perfect balance of savory, sweet, and slightly tangy notes that will leave your taste buds satisfied. Plus, it’s vegan, gluten-free, and can be made in under 30 minutes!

Ingredients

1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
1 cup broccoli florets
1 cup snap peas
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional for non-vegans)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch (optional for thicker sauce)
Salt and pepper to taste

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

Directions

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion and garlic to the pan. Stir-fry for about 2 minutes until softened and fragrant.
Add the bell pepper, carrot, zucchini, broccoli, and snap peas. Continue to stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, and cornstarch (if using). Pour this sauce over the vegetables and stir to coat evenly.
Cook for another 1-2 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Remove from heat and serve immediately over steamed rice or enjoy on its own.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add protein: To make the dish more filling, consider adding tofu, chicken, or shrimp for extra protein.
Spicy option: Add a dash of chili flakes or a sliced fresh chili to bring some heat to your stir fry.
Different vegetables: You can substitute the vegetables with others you prefer, like mushrooms, baby corn, or bok choy.
Sauce variations: Try using tamari for a gluten-free option or a bit of honey for extra sweetness.

Storage/Reheating

Storage: Store leftover stir fry in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium heat or microwave until heated through. You may need to add a splash of water or soy sauce to keep the vegetables moist.

FAQs

Can I use frozen vegetables for stir fry?

Yes, you can use frozen vegetables, but fresh vegetables tend to retain their crunch and color better.

Can I make this recipe ahead of time?

Yes, you can prep the vegetables and sauce ahead of time. Stir-fry just before serving to keep everything fresh.

Is Vegetable Stir Fry gluten-free?

Yes, this recipe is gluten-free if you use tamari instead of soy sauce and ensure your sauces are gluten-free.

What can I serve with Vegetable Stir Fry?

You can serve it with steamed rice, noodles, or quinoa for a complete meal.

Can I make this dish spicy?

Yes, you can add chili flakes or fresh chilies to spice it up according to your preference.

What other vegetables can I add?

You can add mushrooms, bok choy, baby corn, or even spinach to your stir fry for more variety.

Is this stir fry healthy?

Yes, it’s loaded with vegetables, and the sauce uses minimal oil, making it a nutritious option for any meal.

Can I use a different type of oil?

Yes, you can use olive oil, avocado oil, or even coconut oil for stir-frying.

How do I make the sauce thicker?

You can mix a little cornstarch with water and add it to the sauce to thicken it.

Can I make this recipe without soy sauce?

Yes, you can use coconut aminos as a soy sauce substitute for a gluten-free, soy-free option.

Conclusion

This Vegetable Stir Fry is an easy and quick meal that’s bursting with flavor and nutrition. It’s a versatile recipe that can be customized to your liking with different vegetables or proteins. Whether you’re looking for a healthy dinner option or a satisfying lunch, this stir fry delivers on taste and convenience. Enjoy it with your favorite grains or on its own for a fulfilling meal!

Vegetable Stir Fry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegetable Stir Fry recipe is a healthy, quick, and flavorful dish packed with vibrant vegetables. Perfect for a busy weeknight dinner or a light lunch, it’s vegan, gluten-free, and can be made in under 30 minutes. Enjoy the savory-sweet stir-fry sauce with fresh, crisp vegetables and make it your own by adding protein, spice, or your favorite veggies. It’s an easy, nutritious meal for anyone looking to eat healthier without sacrificing taste.

Author: Laura
Prep Time: 10min
Cook Time: 15min
Total Time: 25min
Yield: 4servings
Category: Main Course
Method: Stir Fry
Cuisine: Asian-Inspired
Diet: Vegan

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion and minced garlic. Stir-fry for about 2 minutes until softened and fragrant.
Add the bell pepper, carrot, zucchini, broccoli, and snap peas. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, and cornstarch (if using). Pour the sauce over the vegetables and stir to coat evenly.
Cook for another 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Remove from heat and serve immediately, either on its own or over steamed rice

Notes

Protein Addition: Add tofu, chicken, or shrimp for extra protein.
Spicy Option: Spice up your stir-fry with chili flakes or fresh chilies.
Vegetable Variations: Substitute vegetables like mushrooms, baby corn, or bok choy.
Sauce Variations: Use tamari for a gluten-free option or honey for extra sweetness.