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Vegetable Stir Fry

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Here’s a quick, colorful Vegetable Stir Fry that’s crunchy, fresh, and full of flavor 🥦🥕🌶️ Perfect as a main or side dish.

Ingredients

Vegetables (mix & match):

  • 1 cup broccoli florets

  • 1 bell pepper, sliced

  • 1 carrot, thinly sliced

  • ½ cup snap peas or green beans

  • ½ cup mushrooms, sliced

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tsp grated ginger (optional)

Sauce:

  • 3 tbsp soy sauce (low-sodium if possible)

  • 1 tbsp oyster sauce or hoisin sauce (optional)

  • 1 tsp sesame oil

  • 1 tbsp cornstarch

  • ¼ cup water or vegetable broth

For cooking:

  • 2 tbsp vegetable or sesame oil

Instructions

  1. Make the sauce
    In a small bowl, mix soy sauce, oyster/hoisin sauce, sesame oil, cornstarch, and water. Set aside.

  2. Heat the pan
    Heat oil in a large pan or wok over high heat.

  3. Aromatics first
    Add garlic and ginger. Stir for 15–20 seconds until fragrant.

  4. Stir-fry vegetables
    Add harder vegetables first (carrots, broccoli). Stir-fry for 2–3 minutes.
    Add softer vegetables (bell pepper, mushrooms, snap peas, onion) and cook another 2–3 minutes.

  5. Add sauce
    Pour in the sauce and toss well. Cook 1–2 minutes until glossy and slightly thickened.

  6. Serve immediately
    Remove from heat while veggies are still crisp-tender.

Serving Ideas

  • Serve over steamed rice or noodles

  • Add tofu, eggs, or chicken for protein

  • Sprinkle with sesame seeds or chili flakes

Tips

  • Keep heat high for crisp veggies

  • Don’t overcrowd the pan

  • Cut vegetables evenly for even cooking