Easy Veggie Stir Fry
Bring dinner to life with this easy stir fry! In just 20 minutes, you’ll have a colorful mix of crisp veggies, tender protein, and irresistible flavor sizzling in your pan. It’s quick, healthy, and perfect for those nights when you want something fresh and satisfying!
YIELD: 4–6 servings | PREP: 10 mins | COOK: 10 mins
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
Stir Fry Sauce
- ½ cup water
- ⅓ cup low-sodium soy sauce
- 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
Notes
This recipe uses the following veggies:
- Broccoli
- Carrots
- Bell peppers
- Sugar snap peas
- Mushrooms
But you could swap in any of these:
- Celery
- Snow peas
- Green beans
- Asparagus
- Napa cabbage
- Baby corn
- Water chestnuts
Directions
- Make the stir fry sauce: In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.
- Make the stir fry: Heat the olive oil in a large skillet or wok over high heat. Add the red and yellow peppers, mushrooms, broccoli, snap peas, and carrots and toss. Cook, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften slightly.
- Reduce the heat to medium and pour in the stir fry sauce. Stir and cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are crisp-tender. Season to taste. Top with the green onions and sesame seeds and serve.