This Easy Vegetable Stir Fry is a quick, healthy dinner option packed with fresh veggies and flavorful sauce. Ready in under 30 minutes. Try it tonight!
Easy Vegetable Stir Fry
If you’re looking for a quick, nutritious dinner, this Easy Vegetable Stir Fry fits the bill perfectly. It’s packed with fresh, vibrant vegetables and coated in a savory sauce that comes together in under 30 minutes. Whether you’re a stir fry pro or just starting, this recipe is simple and satisfying.
Why You’ll Love It
This recipe is ideal for busy weeknights. It requires minimal prep, uses common ingredients, and delivers big flavor with little effort. Plus, you can customize it with your favorite veggies or proteins to suit your taste.
Ingredients
- 2 tablespoons vegetable oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced (sub: any bell pepper color)
- 1 cup broccoli florets (sub: cauliflower florets)
- 1 cup snap peas
- 1 medium carrot, thinly sliced (sub: parsnip or zucchini)
- 1 small zucchini, sliced (optional)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken sauce)
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (for garnish)
Step-by-Step Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and sauté for about 1 minute until aromatic.
- Add all the sliced and chopped vegetables to the pan. Stir-fry them for 5 to 7 minutes until they are crisp-tender but still brightly colored.
- Mix soy sauce, hoisin sauce (if using), sesame oil, and cornstarch slurry in a small bowl. Pour this mixture over the vegetables and toss well to coat.
- Cook for an additional 2 to 3 minutes until the sauce thickens and clings to the veggies.
- Remove from heat, sprinkle with sliced green onions and toasted sesame seeds, and serve hot.
For more quick dinners, check out our Easy Weeknight Dinners collection or explore tips at the Food Network.
Expert Tips
To get the perfect texture, don’t overcrowd the pan—stir fry in batches if necessary. Use a high smoke point oil like vegetable or canola. For added protein, toss in tofu, chicken, or shrimp during cooking.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. You can freeze the cooked stir fry for up to 1 month, but veggies may soften upon thawing.
Variations
- Vegan: This recipe is naturally vegan. Add tofu or tempeh for protein.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Dairy-Free: Recipe contains no dairy.
- Low-Sugar: Skip hoisin sauce or use a sugar-free alternative.
FAQ
- Can I make this Easy Vegetable Stir Fry ahead of time?
- Yes, chop your veggies in advance and store them in the fridge. Cook fresh when ready for best texture.
- What vegetables work best in this stir fry?
- Bell peppers, broccoli, snap peas, carrots, and zucchini work well, but feel free to swap in your favorites.
- How do I prevent my vegetables from getting soggy?
- Cook on high heat quickly and avoid overcrowding the pan. Stir-fry in batches if needed.
- Can I add protein to the dish?
- Absolutely, add tofu, chicken, beef, or shrimp for a heartier meal.
- Is this recipe gluten-free?
- Use tamari or coconut aminos instead of regular soy sauce to make it gluten-free.
Call to Action
Give this Easy Vegetable Stir Fry a try and share your thoughts below. Don’t forget to rate and save the recipe for your next busy night. Happy cooking!
