A colorful, quick, and nutritious vegetable stir‑fry tossed in a savory garlic‑soy sauce—perfect for a healthy weeknight meal or side dish.

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)

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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.

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.