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Why You'll Love This Recipe

• Ready in 20 minutes – perfect for busy nights
• Packed with colorful, nutrient-rich vegetables
• Completely customizable with what you have on hand
• Healthy, vegan, and gluten-free adaptable
• Better (and cheaper) than takeout

Tools You'll Need

• Large wok or skillet
• Sharp knife and cutting board
• Small mixing bowl for sauce
• Whisk or fork
• Wooden spoon or spatula

Ingredients

For the Vegetables:

• 2 tablespoons vegetable oil (or sesame oil)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium carrots, julienned or sliced
• 1 cup snow peas or snap peas
• 1 cup mushrooms, sliced
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or honey
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 1/4 cup vegetable broth or water
• 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

1. Prepare Sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, vegetable broth, and sriracha (if using). Set aside.
2. Heat Oil: Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Sauté Aromatics: Add onion and cook for 2-3 minutes until softened. Add garlic and ginger, cooking for 30 seconds until fragrant.
4. Cook Harder Vegetables: Add broccoli, carrots, and bell peppers. Stir-fry for 4-5 minutes until slightly tender but still crisp.
5. Add Remaining Vegetables: Add snow peas and mushrooms. Cook for another 2-3 minutes.
6. Add Sauce: Give the sauce a quick stir (cornstarch may have settled) and pour over vegetables. Stir well to coat.
7. Thicken Sauce: Cook for 1-2 minutes until the sauce thickens and coats all vegetables.
8. Garnish & Serve: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over rice, noodles, or quinoa.

Pro Tips

• Prep all vegetables before starting to cook – stir fry happens fast!
• Keep the heat high for the best texture (vegetables should sizzle when they hit the pan)
• Don't overcrowd the pan – cook in batches if necessary
• Cut vegetables into similar sizes for even cooking
• Add delicate vegetables (like snow peas) last to keep them crisp

Recipe Variations

• Protein Boost: Add tofu, tempeh, chicken, shrimp, or beef
• Thai Style: Use coconut milk in the sauce and add Thai basil
• Spicy Szechuan: Add Szechuan peppercorns and extra chili oil
• Teriyaki: Use teriyaki sauce instead of the homemade sauce
• Winter Vegetables: Use seasonal veggies like Brussels sprouts, squash, or kale

FAQs

Can I use frozen vegetables?
Yes! Add frozen vegetables directly to the hot pan – no need to thaw first.

How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet or microwave.

Can I make this gluten-free?
Use tamari instead of soy sauce and ensure all other sauces are gluten-free.

What if I don't have cornstarch?
You can use arrowroot powder or tapioca starch as a substitute, or omit it for a thinner sauce.

Can I meal prep this?
Yes! Prep vegetables and sauce ahead of time, then cook when ready to eat for best texture.

This Vegetable Stir Fry proves that healthy eating doesn't have to be complicated or time-consuming. With fresh vegetables, a simple homemade sauce, and just 20 minutes of your time, you can create a meal that's both nourishing and delicious.

The beauty of this recipe lies in its flexibility – use whatever vegetables are in season or lurking in your crisper drawer, adjust the sauce to your taste preferences, and pair it with your favorite grains or noodles. It's a recipe that will become a regular in your meal rotation.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.