Name: Easy Vegetable Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 cups broccoli florets; 2 bell peppers, sliced; 2 carrots, julienned; 1 cup snow peas; 1 cup mushrooms, sliced; 1 onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/4 cup soy sauce; 2 tsp sesame oil; 2 tbsp olive oil or vegetable oil; 1 tbsp cornstarch; 1 tbsp honey or maple syrup (optional); 1/2 tsp red pepper flakes (optional); 2 green onions, chopped (for garnish); 1 tbsp sesame seeds (for garnish)

Why You’ll Love This Recipe

Quick and simple, ready in less than 30 minutes
Packed with vitamins, minerals, and fiber
Flexible—use whatever vegetables you have on hand
Great as a main dish or side
Delicious with rice, noodles, or even quinoa

Ingredients

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

Broccoli florets
Bell peppers, sliced
Carrots, julienned
Snow peas
Mushrooms, sliced
Onion, thinly sliced
Garlic, minced
Ginger, grated
Soy sauce
Sesame oil
Olive oil or vegetable oil
Cornstarch (for thickening sauce)
Honey or maple syrup (optional, for sweetness)
Red pepper flakes (optional)
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

Directions

In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and honey (if using). Set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, sautéing until fragrant.
Toss in onions, carrots, and broccoli, cooking for 3–4 minutes.
Add bell peppers, mushrooms, and snow peas. Stir-fry for another 3–5 minutes until tender-crisp.
Pour in the prepared sauce and stir until vegetables are coated and sauce thickens slightly.
Garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, and cooking takes 10–15 minutes, for a total of around 25 minutes.

Variations

Add tofu, chicken, beef, or shrimp for extra protein.
Use zucchini, bok choy, cabbage, or baby corn instead of the listed vegetables.
Swap soy sauce for tamari or coconut aminos for a gluten-free option.
Make it spicy with sriracha or chili paste.
Serve over rice noodles, brown rice, or quinoa for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through. For a quicker option, microwave in 30-second intervals, stirring in between.

FAQs

Can I use frozen vegetables for stir fry?

Yes, just thaw them slightly and cook over high heat to avoid excess water.

What is the best oil for stir fry?

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

Can I make the sauce ahead of time?

Absolutely, prepare the sauce and refrigerate it for up to 3 days before using.

How do I keep vegetables crisp in a stir fry?

Cook over high heat and avoid overcrowding the pan to keep them tender-crisp.

Can I make this dish vegan?

Yes, simply use maple syrup instead of honey or skip the sweetener altogether.

What can I serve with vegetable stir fry?

Steamed rice, fried rice, or noodles make great pairings.

Can I double this recipe?

Yes, but cook the vegetables in batches to prevent steaming instead of stir-frying.

How do I thicken the stir fry sauce?

Use a cornstarch slurry (cornstarch mixed with water) to thicken the sauce.

Can I freeze vegetable stir fry?

It’s best fresh, but you can freeze it for up to 2 months. Expect softer vegetables upon reheating.

Can I add nuts for crunch?

Yes, cashews, peanuts, or almonds add a great crunchy texture.

Conclusion

This easy vegetable stir fry is a fast, flavorful, and versatile dish that you can customize with your favorite vegetables and proteins. It’s a go-to recipe for busy nights when you want something healthy, delicious, and satisfying in minutes.