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Easy Veggie Stir Fry

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A quick, colorful veggie stir fry with crisp-tender vegetables tossed in a sweet and savory sauce, ready in just 20 minutes for a healthy, weeknight-friendly meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Ingredients

2 tablespoons extra-virgin olive oil

1 red bell pepper, stemmed, seeded, and sliced

1 yellow bell pepper, stemmed, seeded, and sliced

8 ounces cremini mushrooms, stemmed and sliced

3 cups small broccoli florets

1 cup sugar snap peas

1 cup thinly sliced carrots

3 green onions, thinly sliced

Sesame seeds, for garnish

For the sauce:

½ cup water

⅓ cup low-sodium soy sauce (or gluten-free tamari)

1 tablespoon honey or brown sugar

1 tablespoon rice vinegar

2 teaspoons toasted sesame oil

2 garlic cloves, grated

2 teaspoons grated fresh ginger

1 tablespoon cornstarch

½ teaspoon red pepper flakes (optional)

Instructions

  1. In a medium bowl, whisk together water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes (if using). Set aside.
  2. Heat olive oil in a large skillet or wok over high heat.
  3. Add bell peppers, mushrooms, broccoli, snap peas, and carrots. Stir-fry for 3–4 minutes until slightly softened but still crisp.
  4. Reduce heat to medium, pour in the sauce, and cook for 1–2 minutes until thickened and vegetables are crisp-tender.
  5. Top with green onions and sesame seeds before serving.

Notes

  • Use a high-heat oil like avocado or peanut oil for a more authentic stir fry texture.
  • Cook vegetables in batches if doubling the recipe to avoid steaming them.
  • For a vegan version, swap honey for brown sugar or maple syrup.

Nutrition

Find it online: https://savorymomskitchen.com/easy-veggie-stir-fry/