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Speedy Weeknight Stir-Fried Veggie Medley

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 180
A quick and colorful vegetable stir-fry perfect for weeknights, packed with fresh flavors and vibrant textures.

Ingredients

Vegetables

  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced (150g)
  • 2 cloves garlic, minced (8g)
  • 1 inch piece of ginger, peeled and minced (15g)
  • 1 red bell pepper, sliced (150g)
  • 1 green bell pepper, sliced (150g)
  • 1 cup broccoli florets (85g)
  • 1 cup sliced carrots (115g)
  • 0.5 cup snap peas (50g)
  • 0.5 cup sliced mushrooms (50g)
  • 0.25 cup sliced water chestnuts (40g (optional))
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey or maple syrup (15 ml)
  • 1 teaspoon cornstarch (5 ml)
  • 0.25 cup vegetable broth or water (60 ml)
  • 0.5 teaspoon sesame oil (optional, 2.5 ml)
  • pinch red pepper flakes red pepper flakes (to taste)

Garnishes

  • to taste sesame seeds (for garnish)
  • to taste chopped green onions (for garnish)

Instructions 

  • Whisk together soy sauce, rice vinegar, honey or maple syrup, cornstarch, vegetable broth, sesame oil (if using), and red pepper flakes (if using).
  • Heat vegetable oil in a large wok or skillet over high heat. Add sliced onion and sauté 1-2 minutes. Add garlic and ginger, cook 30 seconds.
  • Add carrots and broccoli, stir-fry 2-3 minutes. Add bell peppers, snap peas, mushrooms, and water chestnuts, cook another 2-3 minutes until crisp-tender.
  • Pour sauce over vegetables and stir-fry 1-2 minutes until thickened and coated. Garnish with sesame seeds and green onions. Serve immediately.

Notes

Feel free to customize with your favorite vegetables or add tofu for extra protein.
Calories: 180kcal
Cost: $12
Course: Main Course
Cuisine: Asian
Keyword: Vegetables