Sometimes, the best meals are the simplest ones — those that come together in one pan, are packed with color, and make you feel good after eating. That’s exactly what this Vegetable Stir-Fry delivers. It’s a bright, vibrant dish full of crisp vegetables, a flavorful sauce, and just the right amount of crunch. Whether you’re vegetarian or just looking to eat lighter, this recipe is a delicious and nourishing choice for any day of the week.
Ingredients
For the stir-fry:
- 2 tablespoons vegetable oil or sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 cup snow peas or green beans
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
For the sauce:
- 3 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon oyster sauce (optional for extra depth)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon honey or brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Optional toppings:
- Sesame seeds
- Chopped green onions
- Crushed peanuts
Instructions
1. Prepare the vegetables.
Wash, dry, and slice all your vegetables before you start cooking. A good stir-fry moves quickly, so it’s best to have everything ready in advance.
2. Heat the pan.
Set a large wok or skillet over medium-high heat. Add the oil and let it get hot — you should see a slight shimmer.
3. Add aromatics.
Toss in the minced garlic and grated ginger. Stir for about 30 seconds until fragrant, being careful not to let them burn.
4. Stir-fry the vegetables.
Add the carrots, bell peppers, and broccoli first — these take a little longer to cook. Stir constantly for 3–4 minutes. Then, add the onion and snow peas, cooking another 2–3 minutes until the vegetables are tender-crisp and still bright in color.
5. Add the sauce.
In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, and the cornstarch mixture. Pour the sauce over the vegetables and toss everything together. Cook for another minute or two, just until the sauce thickens slightly and coats the veggies.
6. Finish and serve.
Remove the pan from heat and sprinkle with sesame seeds or green onions if you like. Serve immediately with steamed rice, noodles, or quinoa.
Why You’ll Love This Recipe
This Vegetable Stir-Fry is all about balance — fresh, colorful veggies tossed in a glossy, savory sauce that ties everything together. It’s fast, easy, and endlessly flexible. You can swap in whatever vegetables you have on hand — zucchini, mushrooms, baby corn, or spinach all work beautifully.
It’s also the perfect way to use up leftovers from your fridge while still making something that looks and tastes restaurant-quality.
Tips for Perfect Stir-Fry
- High heat is key: Keep the heat up so the vegetables stay crisp and don’t get soggy.
- Cut evenly: Slice everything into similar sizes for even cooking.
- Don’t overcrowd the pan: Cook in batches if needed so the veggies can sear properly.
- Make it spicy: Add chili flakes or a splash of sriracha for a little heat.
- Add protein: For a heartier meal, toss in tofu, shrimp, chicken, or beef strips.