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A sizzling skillet filled with vegetable stir-fry, featuring bright bell peppers, crunchy broccoli, tender carrots, snap peas, and mushrooms, all coated in a glossy soy-garlic sauce. Served over a bed of steamed rice with sesame seeds sprinkled on top.

Vegetable Stir-Fry

Whip up a quick and delicious vegetable stir-fry in just 15 minutes! A healthy, flavorful meal loaded with fresh veggies and a tasty stir-fry sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course HEALTY RECIPE
Cuisine American
Servings 4
Calories 180 kcal

Equipment

  • Large wok or skillet
  • Cutting board and sharp knife
  • Mixing bowl
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Small bowl for sauce mixing

Ingredients
  

For the Stir-Fry

  • 1 tbsp vegetable oil or sesame oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas
  • 1 medium carrot thinly sliced
  • 1 zucchini halved and sliced
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger minced

For the Sauce

  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp hoisin sauce optional for added depth
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry for thickening
  • 1 tsp sesame oil
  • 1 tsp maple syrup or honey optional

Instructions
 

Prep the Vegetables

  • Wash and chop all vegetables into bite-sized, uniform pieces to ensure even cooking.

Make the Stir-Fry Sauce

  • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and maple syrup. Mix cornstarch and water in a separate cup, then stir into the sauce.

Stir-Fry the Veggies

  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
  • Add carrots, bell peppers, broccoli, and snap peas. Stir-fry for 3–5 minutes, until they are tender-crisp but still vibrant. Add zucchini last to avoid overcooking.

Add the Sauce

  • Pour the sauce over the vegetables and stir well to coat. Cook for another 1–2 minutes, until the sauce thickens and everything is evenly glazed.

Serve

  • Remove from heat and serve immediately over steamed rice, brown rice, quinoa, or noodles. Garnish with sesame seeds or chopped green onions if desired.

Notes

Serving Suggestions

  • Serve over white or brown rice for a complete meal
  • Add tofu, tempeh, or seitan for extra protein
  • Use as a colorful side dish alongside grilled chicken or fish
Keyword Vegetable Stir-Fry