Why You’ll Love This Recipe
Vegetable Stir Fry is a quick, colorful, and healthy dish packed with crisp-tender veggies and tossed in a savory-sweet sauce. Ready in under 30 minutes, it’s perfect for busy weeknights or a wholesome meatless meal. Serve it over rice or noodles for a satisfying and customizable dish full of flavor and texture.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccoli florets
bell peppers (any color)
carrots
snap peas
zucchini
mushrooms
garlic
ginger
green onions
sesame oil
vegetable oil
Sauce:
soy sauce
hoisin sauce
rice vinegar
brown sugar or honey
cornstarch
water
directions
Prepare all vegetables by washing and slicing them into bite-sized pieces.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and water to make the stir fry sauce. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, cooking for 30 seconds until fragrant.
Add harder vegetables like carrots and broccoli first. Stir-fry for 2–3 minutes.
Add remaining vegetables and continue to cook, stirring frequently, for another 4–5 minutes until tender-crisp.
Pour the sauce over the vegetables and stir until everything is evenly coated and the sauce thickens, about 1–2 minutes.
Drizzle with sesame oil and sprinkle with chopped green onions before serving.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
Add tofu, tempeh, or seitan for extra protein.
Include water chestnuts or baby corn for texture.
Swap hoisin with oyster sauce or teriyaki sauce.
Top with sesame seeds or crushed peanuts for crunch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or microwave for 1–2 minutes.
Not ideal for freezing as vegetables may lose texture.
FAQs
What vegetables work best?
Any quick-cooking veggies—broccoli, bell peppers, snow peas, zucchini, and mushrooms are all great options.
Can I add meat or seafood?
Yes, add cooked chicken, beef, shrimp, or tofu for a complete meal.
Is it spicy?
Not by default, but you can add chili flakes or sriracha for heat.
Can I use frozen vegetables?
Yes, just thaw and pat dry to prevent excess moisture.
Do I have to use a wok?
No, a large skillet or sauté pan works just fine.
Can I make the sauce ahead of time?
Absolutely—store it in the fridge for up to a week.
Is it gluten-free?
Use tamari or a gluten-free soy sauce to make it gluten-free.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan.
Can I serve it with noodles instead of rice?
Yes, lo mein, rice noodles, or soba noodles work well.
How do I keep the vegetables crisp?
Cook on high heat and avoid over-stirring to retain crunch.
Conclusion
Vegetable Stir Fry is a fast, flavorful, and flexible dish that turns everyday veggies into a restaurant-style meal at home. With its vibrant colors, bold sauce, and crisp textures, it’s a simple yet satisfying recipe that you’ll want to make again and again. Perfect on its own or paired with your favorite grain, it’s a delicious way to eat the rainbow.
Print
Vegetable Stir Fry
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Dish / Side
- Method: Stir‑frying
- Cuisine: Asian
- Diet: Vegetarian
Description
A colorful, quick, and nutritious vegetable stir‑fry tossed in a savory garlic‑soy sauce—perfect for a healthy weeknight meal or side dish.
Ingredients
- 2 Tbsp vegetable oil (or sesame oil)
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas or sugar snap peas
- 1 medium carrot, julienned or thinly sliced
- 4 green onions, cut into 2‑inch pieces
- 1 cup mushrooms, sliced (optional)
- Sauce: 3 Tbsp soy sauce, 1 Tbsp oyster sauce (or hoisin for vegetarian), 1 Tbsp rice vinegar, 1 tsp sugar or honey, 1 tsp cornstarch mixed with 2 Tbsp water
- Salt and pepper, to taste
- Sesame seeds and fresh cilantro for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce (or hoisin), rice vinegar, sugar (or honey), and cornstarch slurry. Set aside.
- Heat oil in a large skillet or wok over medium‑high heat until shimmering.
- Add garlic and ginger; stir‑fry 30 seconds until fragrant.
- Add carrots and broccoli; stir‑fry 2–3 minutes until vegetables begin to soften.
- Add bell peppers, snow peas, and mushrooms (if using); continue stir‑frying 2–3 minutes until crisp‑tender.
- Pour reserved sauce into the pan and toss to coat vegetables evenly. Cook another 1–2 minutes until sauce thickens.
- Stir in green onions and season with salt and pepper to taste.
- Remove from heat and transfer to serving dish.
- Garnish with sesame seeds and cilantro if desired. Serve immediately with rice or noodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Notes
- Use any combination of veggies you like—zucchini, baby corn, cabbage all work well.
- Add protein by including tofu, shrimp, chicken, or beef—cook it first, then stir in at the end.
- To make it vegan, use hoisin sauce instead of oyster and ensure the soy sauce is vegan.
- Prep all veggies ahead since stir‑frying is quick and high‑heat.
- For extra flavor, finish with a drizzle of sesame oil or a squeeze of lime juice.