Name: Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 cup broccoli florets; 1 cup sliced bell peppers (red, yellow, or green); 1 cup sliced carrots; 1 cup snow peas; 1/2 cup sliced mushrooms; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce (low sodium preferred); 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening); Salt and pepper to taste; Sesame seeds for garnish (optional)

Jump to Recipe

This Vegetable Stir Fry WITH OUR SOURCES is a vibrant, quick, and nutrient-packed dish featuring a medley of crisp vegetables sautéed in a savory, aromatic sauce. It’s ideal for busy weeknights, completely customizable, and can be served as a main or side.

Why You’ll Love This Recipe

Quick and easy — ready in about 25–30 minutes
Packed with vitamins, minerals, and fiber
Great way to use up leftover vegetables
Naturally vegetarian and easily made vegan or gluten-free
Perfect for meal prep and reheating
Customizable with any seasonal produce or pantry staples
Pairs well with rice, noodles, or protein additions
Uses simple ingredients found in most kitchens
Saucy, garlicky, and perfectly seasoned
Delicious both fresh and as leftovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Broccoli florets
Carrots, thinly sliced
Bell peppers (red, yellow, green), sliced
Mushrooms, sliced
Sugar snap peas or snow peas
Garlic, minced
Ginger, minced
Neutral oil (vegetable, canola, or peanut oil)
Soy sauce (or tamari for gluten-free)
Vegetable broth
Cornstarch
Honey, maple syrup, or other sweetener

Directions

Prepare vegetables: Wash and cut all vegetables into bite-sized, uniform pieces for even cooking.
Make stir fry sauce: In a small bowl, mix soy sauce, broth, sweetener, and cornstarch until smooth.
Heat pan: Place a wok or large skillet over high heat. Add oil and let it shimmer.
Cook firm vegetables first: Add carrots and broccoli. Stir fry for 2–3 minutes until just beginning to soften.
Add remaining vegetables: Stir in bell peppers, mushrooms, and snap peas. Cook for another 2–3 minutes, stirring constantly.
Add aromatics: Toss in garlic and ginger. Stir quickly for 30–60 seconds until fragrant.
Add sauce: Pour the sauce into the pan, stir well. Cook for 1–2 minutes until the sauce thickens and evenly coats the vegetables.
Serve: Remove from heat and serve immediately over rice, noodles, or quinoa.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add protein: Cooked chicken, shrimp, tofu, tempeh, or beef strips
Spicy kick: Add red chili flakes, sriracha, or chopped fresh chilies
Extra flavor: Drizzle sesame oil or sprinkle sesame seeds before serving
Change veggies: Use bok choy, baby corn, zucchini, or cabbage
Low-carb version: Serve with cauliflower rice or shirataki noodles
Sweet & sour twist: Add pineapple chunks and a splash of rice vinegar
Nutty addition: Add roasted peanuts or cashews for crunch and protein

storage/reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Not recommended, as the vegetables may become mushy upon thawing.
Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Alternatively, microwave in short bursts, covered.

FAQs

What vegetables work best for stir fry?

The best stir-fry vegetables are those that stay crisp-tender: broccoli, carrots, snap peas, mushrooms, and bell peppers are ideal.

Can I use frozen vegetables?

Yes, but thaw and drain them first. They may release more water, so stir fry quickly over high heat.

Is this stir fry vegan?

It can be made vegan by using a plant-based broth and a vegan-friendly sweetener like maple syrup.

Can I make this recipe gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce, and ensure your broth and sweetener are gluten-free.

What’s the best oil for stir frying?

Use a high-smoke-point oil like vegetable oil, canola oil, or peanut oil. Avoid butter or olive oil.

Can I prep this ahead of time?

Yes, chop the vegetables and prepare the sauce in advance. Store separately and cook when ready.

How do I thicken the sauce?

Cornstarch is the standard thickener. Mix it into the sauce before adding to the pan, and cook until it thickens.

How do I keep the vegetables crisp?

Stir fry over high heat, avoid overcrowding the pan, and cook in batches if needed.

What can I serve this with?

Serve over steamed rice, brown rice, quinoa, rice noodles, or even in lettuce wraps for a low-carb option.

Can I add meat to this dish?

Yes. Cook the meat first, set it aside, and add it back in when the sauce is added.

Conclusion

This Vegetable Stir Fry WITH OUR SOURCES is a staple recipe that every home cook should have in their rotation. It’s fast, flavorful, and endlessly adaptable—perfect for clearing out the fridge while still delivering a satisfying, healthy meal. Whether you’re going meatless or just want something fresh and quick, this dish is sure to please.