Description
A quick and flavorful vegetable stir fry recipe that’s perfect for a busy weeknight dinner. Packed with colorful veggies and a savory sauce, this dish is sure to become a family favorite.
Ingredients
Scale
Vegetable Stir Fry:
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 carrot, thinly sliced
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- ¼ cup water
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, rice vinegar, honey, and water. Set aside.
- Stir Fry: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, bell peppers, snap peas, carrot, and zucchini. Stir-fry for 5–7 minutes, or until vegetables are crisp-tender. Add garlic and ginger and stir-fry for 30 seconds more.
- Add Sauce: Pour the sauce into the pan and stir to coat the vegetables. Cook for another 2–3 minutes, until the sauce has thickened and everything is evenly coated. Serve hot over rice or noodles.
Notes
- Customize with your favorite vegetables or add tofu, shrimp, or chicken for extra protein.
- For heat, stir in chili garlic sauce or red pepper flakes.
- Leftovers reheat well and make a great next-day lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180
- Sugar: 7g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
