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Easy Vegetable Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 250
A quick and flavorful vegetable stir fry packed with fresh ingredients and a savory sauce, perfect for a healthy weeknight dinner.

Ingredients

Sauce ingredients

  • 0.5 cup low sodium vegetable broth or chicken broth
  • 0.33 cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1.5 tablespoons minced fresh ginger
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • 0.125 teaspoon crushed red pepper flakes (optional, for spicy sauce)

Vegetables

  • 2 tablespoons olive oil or avocado oil divided
  • 2 cups bite-size pieces broccoli florets
  • 2 large carrots thinly sliced on the diagonal
  • 8 ounces cremini mushrooms sliced
  • 1 cup sugar snap peas or snow peas
  • 1 red bell pepper thinly sliced into 1-inch long strips
  • 1 yellow bell pepper thinly sliced into 1-inch long strips
  • 4 green onions sliced, plus more for serving

Cooked rice or quinoa

Instructions 

  • Whisk together all sauce ingredients in a small bowl or liquid measuring cup. Set aside.
  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add broccoli and carrots; stir-fry for 2 minutes.
  • Add remaining oil, mushrooms, and snap peas; cook for 2 minutes. Then add bell peppers and stir-fry for 1 minute until crisp-tender.
  • Whisk the sauce again, pour into the pan, and cook until thickened, stirring for 1-2 minutes. Stir in green onions and remove from heat.
  • Serve over rice or quinoa, garnished with green onions and sesame seeds if desired.

Notes

For extra flavor, add a splash of rice vinegar or sesame seeds as garnish.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Vegetables