Easy Vegetable Stir Fry
Looking for a quick, healthy, and colorful dish that’s packed with flavor? This Easy Vegetable Stir Fry is your perfect solution. It’s made with a medley of crisp, vibrant veggies tossed in a savory stir fry sauce — all ready in under 20 minutes. Whether you’re a busy student, a health-conscious cook, or just craving a meatless meal, this recipe delivers on all fronts.
Why You’ll Love This Recipe
- Quick & Healthy: Loaded with vitamins and ready in no time.
- Customizable: Use any veggies you have on hand.
- Perfect for Meal Prep: Keeps well in the fridge and reheats beautifully.
- Vegan & Gluten-Free Option: Easily adaptable to different diets.
Ingredients
- 2 tablespoons vegetable or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin or oyster sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tbsp water (to thicken)
- Cooked rice or noodles, for serving
- Sesame seeds and green onions, for garnish
Instructions
- Heat oil in a large pan or wok over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add the vegetables and stir-fry for 5–7 minutes until tender-crisp.
- Add soy sauce and hoisin (if using). Mix well.
- Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens.
- Serve hot over rice or noodles. Garnish with sesame seeds and green onions.
Pro Tips
- Chop veggies evenly to ensure quick, uniform cooking.
- Don’t overcrowd the pan; stir-fry in batches if needed.
- Add tofu or tempeh for extra protein.
- Use chili sauce if you like it spicy!
Perfect For:
Quick weeknight dinners, meatless Mondays, or a nutritious lunch that doesn’t compromise on taste.
Colorful, crisp, and bursting with flavor — this Easy Vegetable Stir Fry is a recipe you’ll keep coming back to.
