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Quick Vegetable Stir Fry

A close-up of a vibrant vegetable stir fry featuring broccoli, red bell peppers, mushrooms, carrots, and green beans in a glossy sauce.
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A fast and healthy vegetable stir fry recipe perfect for a weeknight dinner. This recipe uses a variety of fresh vegetables and a simple sauce to create a flavorful and satisfying plant-rich meal.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, thinly sliced
  • 1 cup snap peas
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add broccoli, bell pepper, and carrot. Stir fry for 3-4 minutes until slightly tender.
  3. Add snap peas and mushrooms. Stir fry for another 2-3 minutes.
  4. Push the vegetables to the side of the skillet. Add minced garlic and grated ginger to the cleared space and cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together soy sauce, rice vinegar, and honey.
  6. In a separate small bowl, whisk together cornstarch and water to create a slurry.
  7. Pour the soy sauce mixture over the vegetables. Bring to a simmer.
  8. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  9. Toss to coat the vegetables evenly.
  10. Serve immediately over rice or noodles.

Notes

  • For a complete meal, serve with cooked rice or noodles.
  • Customize with your favorite vegetables like onions, zucchini, or bok choy.
  • Adjust the sauce ingredients to your taste preference.

Nutrition

Find it online: https://recipestokeep.com/vegetable-stir-fry/