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Vegetable Stir Fry

A bright, colorful Vegetable Stir Fry that comes together in minutes — crisp vegetables tossed in a glossy, savory-sweet sauce for a satisfying weeknight dinner. This friendly, no-fuss recipe celebrates texture and speed: high heat, quick tossing, and a sauce that brings everything into balance. If you enjoy fast veggie-forward meals, try this and compare it to a hearty option like the 30-minute beef stir-fry recipe for another quick dinner idea.

Why make this recipe

Quick to prepare: ready in about 20 minutes from prep to plate.
Versatile and pantry-friendly: swap vegetables or proteins depending on what you have.
One sentence summary: It’s a dependable, flavorful weekday meal that fills bellies and boosts veggies — ideal when you want something healthy, speedy, and satisfying.

Ingredients

For the Sauce:

½ cup low sodium vegetable broth
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
1 ½ tablespoons minced fresh ginger
3 cloves garlic, minced
1 tablespoon cornstarch
⅛ teaspoon crushed red pepper flakes (optional)

For the Stir-Fry:

2 tablespoons olive oil or avocado oil, divided
2 cups broccoli florets
2 large carrots, thinly sliced
8 ounces cremini mushrooms, sliced
1 cup sugar snap peas
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 green onions, sliced

Step-by-Step Guide to Making Vegetable Stir Fry

Prep everything first.
- Chop all vegetables, mince the ginger and garlic, and slice the green onions. Stir-fries cook very quickly, so having everything measured and ready will make the process seamless.
- Combine the sauce ingredients in a small bowl: vegetable broth, soy sauce, honey, sesame oil, ginger, garlic, cornstarch, and red pepper flakes (if using). Whisk until the cornstarch has dissolved and the sauce is uniform.
Heat the wok or skillet and oil.
- Use a wok or a large, heavy-bottomed skillet. Heat it over high heat until hot but not smoking. Add 1 tablespoon of the oil and swirl to coat. High heat is essential for good stir-fry texture — it sears the vegetables and helps retain crunch.
Start with the firmer vegetables.
- Add the broccoli florets and thinly sliced carrots to the hot wok. Stir-fry constantly for 2–3 minutes, tossing frequently so the vegetables get a quick, even sear but don’t burn. The goal is bright, tender-crisp pieces rather than fully soft vegetables.
Add medium-texture vegetables.
- Push the broccoli and carrots toward the outer edge, add the remaining 1 tablespoon of oil if needed, then add sliced cremini mushrooms, sugar snap peas, and both red and yellow bell peppers. Continue stir-frying for another 3–4 minutes until the mushrooms release some moisture and the peppers and peas have brightened but remain crisp.
Bring in the sauce and finish.
- Give the sauce a quick re-whisk and pour it over the vegetables. Stir constantly; the cornstarch will thicken the sauce within 1–2 minutes. Coat every vegetable with the glossy sauce. Taste and adjust: add a splash more soy sauce for salt, or a drizzle of honey for sweetness.
Add finishing touches and serve.
- Turn off the heat and stir in most of the sliced green onions, reserving a few for garnish. Transfer the stir-fry to a serving bowl or plate and scatter the remaining green onions on top for a fresh finish. Serve hot over rice, noodles, or as a side.

Notes on technique and timing:

Work in a hot, well-seasoned wok or a heavy pan. If the pan isn’t hot enough, vegetables steam instead of sear.
Cut vegetables into similar-sized pieces so they cook evenly. Thin slices on the carrots help them cook at a similar rate to the broccoli florets.
If you prefer crispier vegetables, shorten the cook time and stir more vigorously; for softer vegetables, add a splash of water and cover for 30–60 seconds to create steam.

Best Way to Store Vegetable Stir Fry

Refrigerator: Store in an airtight container and refrigerate at 40°F (4°C) or below for 3–4 days. Reheat gently on the stove over medium heat or in a microwave until steaming.
Freezer: Cool to room temperature (no more than 2 hours), then freeze in a freezer-safe container for up to 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheat tip: Avoid overcooking when reheating. Reheat in a hot skillet with a teaspoon of oil or a splash of water or broth to restore moisture; microwave in short bursts, stirring between each burst.

Serving Suggestions for Vegetable Stir Fry

Serve over steamed jasmine or brown rice for a simple, filling meal.
Toss with cooked rice noodles or lo mein noodles and a splash of sesame oil for an easy noodle bowl.
Add a protein: top with grilled tofu cubes, seared shrimp, or sliced roast chicken for more substance.
Garnishes: toasted sesame seeds, chopped cilantro, a squeeze of lime, or extra sliced green onions brighten the dish.
Side ideas: pair with steamed dumplings, miso soup, or a crunchy Asian slaw for a full meal.

Tips to make Vegetable Stir Fry
Q: How do I keep the vegetables crisp?
A: Use very high heat, short cooking times, and avoid overcrowding the pan. If necessary, cook in batches so each piece gets direct contact with the hot surface.

Q: How do I prevent the sauce from being lumpy?
A: Dissolve the cornstarch fully in the cold liquid before adding to the hot pan. Whisk again briefly if it sits before pouring.

Q: Can I prep this ahead?
A: Yes — slice and store vegetables in airtight containers or zip-top bags in the refrigerator for up to 1 day. Prepare the sauce and keep it chilled; combine and cook when ready.

Variations

Swap the vegetables (bullet-style):
- Add snap peas and baby corn or substitute cauliflower florets for broccoli for a different crunch profile.
- Use bok choy and thinly sliced napa cabbage for a more Chinese-style vegetable mix.
Protein addition (paragraph):
For a heartier meal, toss in cubed firm tofu that’s been pan-seared until golden (add it back at the end with the sauce), or stir in pre-cooked shrimp or thinly sliced beef in the final minute so the proteins warm through without overcooking.

FAQs
Q: What oil is best for stir-frying?
A: Use a high smoke point oil like avocado oil, peanut oil, or a light olive oil. Sesame oil is flavorful but is best used as a finishing oil rather than the main cooking oil due to its lower smoke point.

Q: Can I make this gluten-free?
A: Yes — replace low sodium soy sauce with tamari or a gluten-free soy sauce substitute. Verify that any other packaged ingredients are certified gluten-free.

Q: How can I make the sauce spicier?
A: Increase the crushed red pepper flakes, add a teaspoon of chili garlic sauce, or a splash of sriracha to the sauce before adding it to the vegetables.

Q: Is it better to steam or stir-fry the broccoli first?
A: Stir-frying the broccoli gives it a toasted flavor and retains more texture. If you prefer softer broccoli, briefly blanch or steam it for 1–2 minutes before stir-frying.

Q: Can I double the recipe?
A: Yes, but avoid crowding the wok. Either use a second pan or cook in two batches to maintain high heat and proper searing.

Final serving and presentation tips:

Use a wide, shallow serving bowl so the vegetables keep their shape and the sauce pools nicely.
For family-style dinners, bring the wok to the table (carefully) so guests can serve themselves straight from the pan.
Offer condiments like extra soy sauce, chili oil, or toasted sesame seeds on the side so diners can customize.

Conclusion

If you want another quick, crowd-pleasing vegetable-forward version, consider trying the Easy Vegetable Stir Fry Recipe from The Recipe Critic for additional technique variations and vegetable combinations. For a slightly different flavor profile and more detailed vegetable prep tips, see this well-tested Vegetable Stir Fry Recipe at Natasha’s Kitchen which offers helpful step photos and alternative sauce ideas.