Are you craving a colorful, healthy, and delicious meal that’s ready in under 30 minutes? Look no further than the best veggie stir fry recipe that’s perfect for busy weeknights or whenever you want a quick, nourishing bite.
This recipe is a vibrant medley of fresh vegetables tossed in a savory sauce that brings out the natural flavors and textures of each ingredient. Whether you’re a seasoned cook or a kitchen newbie, this stir fry is incredibly easy to customize with your favorite veggies and proteins.
Beyond being fast and flexible, this stir fry is a fantastic way to get your daily dose of vegetables while enjoying a meal that feels indulgent yet wholesome. Plus, it’s vegan and gluten-free friendly, making it suitable for a variety of dietary needs.
If you love experimenting with healthy and tasty dishes, this recipe will soon become a staple in your cooking repertoire!
Why You’ll Love This Recipe
This veggie stir fry is packed with crisp, colorful vegetables that deliver a satisfying crunch and vibrant flavors in every bite. The sauce is perfectly balanced — umami-rich, slightly sweet, and savory — enhancing the veggies without overpowering them.
It’s also a one-pan wonder, meaning less mess and easy cleanup.
Not to mention, it’s highly adaptable! You can swap in seasonal or frozen veggies, add tofu or tempeh for protein, or spice it up with your favorite chili flakes.
This recipe also pairs beautifully with rice, noodles, or even wrapped in lettuce for a light meal.
For more inspiration on vegetable-packed dishes, check out our Asian Vegan Recipes for Delicious and Healthy Meals, or try your hand at our Vegetable Alfredo Recipes for Creamy, Healthy Dinners.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Broccoli florets | 2 cups | Fresh or frozen |
| Carrots | 1 cup, sliced thin | Preferably julienned |
| Bell peppers | 1 cup, mixed colors, sliced | Red, yellow, or orange |
| Snap peas | 1 cup | Trimmed |
| Baby corn | 1/2 cup | Optional, canned or fresh |
| Garlic | 3 cloves, minced | Essential for flavor |
| Fresh ginger | 1 tbsp, minced | Adds warmth and spice |
| Green onions | 3 stalks, sliced | For garnish and flavor |
| Sesame oil | 2 tbsp | For stir frying |
| Soy sauce or tamari | 3 tbsp | Use tamari for gluten-free |
| Rice vinegar | 1 tbsp | Adds acidity |
| Maple syrup or agave | 1 tbsp | For subtle sweetness |
| Red chili flakes | 1/2 tsp (optional) | For heat |
| Toasted sesame seeds | 1 tbsp | For garnish |
Equipment
- Large wok or skillet: Essential for quick, high-heat cooking.
- Sharp chef’s knife: For chopping vegetables efficiently.
- Cutting board: To prep your veggies.
- Measuring spoons: To measure sauces and spices accurately.
- Spatula or wooden spoon: For stirring and tossing ingredients.
- Bowl: To mix sauce ingredients.
Instructions
- Prep all the vegetables: Wash, peel, and slice your broccoli, carrots, bell peppers, snap peas, and baby corn as needed. Mince the garlic and ginger, and slice the green onions for garnish.
- Make the stir fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and red chili flakes (if using). Set aside.
- Heat the wok: Place your wok or large skillet over medium-high heat and add the sesame oil. Once hot and shimmering, add the minced garlic and ginger. Stir for about 30 seconds until fragrant, but not burnt.
- Add the firmer vegetables: Toss in the broccoli, carrots, and baby corn first. Stir fry for 3-4 minutes until they start to become tender but still crisp.
- Add softer vegetables: Add the bell peppers and snap peas to the wok. Continue stir-frying for another 2-3 minutes, keeping everything moving to avoid burning.
- Pour in the sauce: Give your sauce a quick stir and pour it evenly over the vegetables. Stir and toss to coat all the veggies thoroughly in the sauce. Cook for another 1-2 minutes until the sauce thickens slightly and the veggies are coated beautifully.
- Finish and serve: Remove from heat, sprinkle with toasted sesame seeds and sliced green onions for a fresh, nutty crunch. Serve immediately with steamed rice or noodles.
Tips & Variations
“For an extra protein boost, add cubed tofu or tempeh during step 4. Press the tofu beforehand to remove excess moisture for better browning.”
Try swapping vegetables based on what’s in season or in your fridge. Mushrooms, zucchini, baby bok choy, or water chestnuts all work wonderfully.
If you prefer a sauce with a bit more depth, add a teaspoon of hoisin sauce or a splash of toasted chili oil.
For a nutty twist, toss in some chopped cashews or peanuts right before serving. If you need a soy-free version, substitute soy sauce with coconut aminos and use avocado oil instead of sesame oil.
To explore more veggie-forward dishes, you might enjoy our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our comforting Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Fat | 8 g |
| Carbohydrates | 24 g |
| Fiber | 6 g |
| Sugar | 7 g (naturally occurring) |
| Sodium | 700 mg |
This recipe is naturally rich in vitamins A and C, as well as antioxidants from the fresh vegetables. It’s a light, nutrient-dense meal that fits perfectly into any balanced diet.
Serving Suggestions
Serve this veggie stir fry over a bed of fluffy jasmine or brown rice for a classic meal. If you’re looking for a low-carb option, cauliflower rice or spiralized zucchini noodles are fantastic alternatives.
For added protein, pair it with your favorite plant-based protein like grilled tofu, tempeh, or even chickpeas. You can also wrap the stir fry in a warm tortilla or lettuce leaves for a fun, handheld meal.
To round out your dinner, consider a light soup or salad. Our Low Calorie Vegetable Soup Recipe for Healthy Eating complements this dish perfectly.
Conclusion
This best veggie stir fry recipe offers a perfect balance of flavor, nutrition, and convenience. It’s an excellent way to enjoy a rainbow of vegetables with a mouthwatering sauce that’s easy to whip up any night of the week.
With its versatility and quick cooking time, it’s ideal for busy lifestyles without sacrificing taste or health.
Not only can you customize it endlessly to suit your preferences, but it also introduces a wonderful way to incorporate more plant-based meals into your routine. Whether you’re cooking for yourself, family, or guests, this stir fry is sure to impress with its vibrant colors and delicious layers of flavor.
If you enjoyed this recipe, feel free to explore more plant-based delights like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the soft and tasty Vegan Bread Machine Recipe for Soft, Delicious Loaves.
📖 Recipe Card: Best Veggie Stir Fry Recipe
Description: A quick and flavorful vegetable stir fry packed with fresh veggies and savory sauce. Perfect as a healthy weeknight meal or side dish.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 1/2 cup sliced mushrooms
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Heat vegetable oil in a large pan over medium-high heat.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Add bell pepper, broccoli, snap peas, carrot, and mushrooms; stir fry for 5-6 minutes.
- Pour in soy sauce and oyster sauce; toss to coat vegetables evenly.
- Cook for another 2 minutes until vegetables are tender-crisp.
- Drizzle sesame oil and sprinkle chopped green onions.
- Remove from heat and serve immediately.
Nutrition: Calories: 180 kcal | Protein: 5 g | Fat: 8 g | Carbs: 22 g
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