This Veggie Stir Fry celebrates the vibrant colors, crisp textures, and fresh flavors of seasonal vegetables in one satisfying dish. Packed with bell peppers, broccoli, snap peas, and carrots, all cooked quickly over high heat to maintain their bright colors and crisp bite, this stir fry proves that vegetarian meals can be both exciting and filling. The savory sauce combines soy sauce, garlic, and ginger with a touch of sweetness and heat, coating every vegetable piece with bold Asian-inspired flavors. Ready in just 15 minutes from start to finish, this versatile dish works perfectly as a quick weeknight dinner served over rice or noodles, or as a healthy side dish. The recipe serves 4 people as a main course or 6 as a side dish, and can easily be customized with whatever vegetables you have on hand.
Stir Fry Vegetables
- 2 tablespoons vegetable oil
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 2 cups fresh broccoli florets
- 1 cup snap peas, trimmed
- 2 medium carrots, sliced diagonally
- 1 cup sliced mushrooms
- 3 green onions, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
For the Stir Fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (or hoisin sauce for vegetarian)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons water
For Serving and Garnish
- 4 cups cooked jasmine rice or brown rice
- 2 tablespoons sesame seeds
- 1 tablespoon fresh cilantro, chopped
- Lime wedges
- Sriracha or chili garlic sauce (optional)
Preparing the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, brown sugar, red pepper flakes, and water until the cornstarch is completely dissolved and the mixture is smooth. The cornstarch will help thicken the sauce slightly and make it cling to the vegetables beautifully.
Set the sauce aside near your cooking area, as stir frying happens very quickly and you’ll need everything within easy reach. Give the sauce a quick stir before adding it to the pan, as the cornstarch can settle.
Preparing the Vegetables
Cut all your vegetables into similar-sized pieces so they cook evenly. The bell peppers should be cut into strips about half an inch wide, the broccoli broken into bite-sized florets, and the carrots sliced diagonally about quarter-inch thick for the best presentation and cooking.
Have all your vegetables prepped and arranged near your cooking area before you start cooking. Stir frying is a fast cooking method, so organization is key to success.
Starting the Stir Fry
Heat a large wok or heavy-bottomed skillet over high heat until it’s very hot. Add the vegetable oil and swirl it around to coat the bottom of the pan. The oil should shimmer and move easily when the pan is tilted.
Add the carrots first, as they take the longest to cook, and stir fry for about 2 minutes, keeping the vegetables moving constantly with a spatula or wooden spoon. The high heat will help the vegetables develop a slight char while maintaining their crisp texture.
Building Layers of Flavor
Add the broccoli florets to the pan and continue stir frying for another 2 minutes, tossing everything together constantly. The broccoli should turn bright green and start to become tender but still have a slight crunch.
Add the bell peppers and mushrooms to the pan and stir fry for 2-3 minutes more. The peppers should maintain their vibrant colors and crisp texture, while the mushrooms will start to release their moisture and become golden.
Adding the Quick-Cooking Ingredients
Add the snap peas, minced garlic, and minced ginger to the pan, stir frying for just 1 minute until fragrant. Be careful not to let the garlic burn, as it can quickly become bitter over high heat.
The snap peas should be bright green and crisp-tender, and the garlic and ginger should be very fragrant, filling your kitchen with amazing aromas.
Finishing with Sauce and Green Onions
Give the prepared sauce a quick stir to recombine any settled ingredients, then pour it over the vegetables in the pan. Stir fry everything together for 1-2 minutes until the sauce thickens slightly and coats all the vegetables evenly.
Add the green onion pieces and toss everything together for just 30 seconds more. The green onions should remain bright and slightly crisp, adding a fresh onion flavor and beautiful color contrast.
Final Seasoning and Plating
Taste the stir fry and adjust seasoning if needed. You can add a splash more soy sauce for saltiness, a pinch of brown sugar for sweetness, or more red pepper flakes for heat.
Remove the pan from heat and immediately transfer the stir fry to a serving platter or individual plates to prevent overcooking from residual heat.
Serving and Presentation
Serve the veggie stir fry immediately over bowls of warm cooked rice. The rice helps absorb the flavorful sauce and makes the dish more filling and satisfying.
Sprinkle the sesame seeds and fresh cilantro over each serving for added texture and fresh flavor. Provide lime wedges on the side for those who want a bright, citrusy finish, and offer sriracha or chili garlic sauce for extra heat.
Customization and Variations
This basic stir fry recipe is incredibly versatile and can be adapted based on what vegetables you have available. Try substituting or adding zucchini, baby corn, water chestnuts, bok choy, or bean sprouts for different textures and flavors.
For added protein, consider tossing in some cubed tofu, tempeh, or cooked edamame during the last few minutes of cooking. The dish can also be served over noodles instead of rice for a different presentation.
Storage and Reheating Tips
Leftover veggie stir fry will keep in the refrigerator for up to 3 days, though the vegetables will lose some of their crispness over time. When reheating, use a hot skillet rather than the microwave to help restore some of the original texture.
This dish is best enjoyed fresh, but it can also be eaten cold as a salad the next day. The flavors actually develop and intensify overnight, making it a great option for meal prep lunches when served over cold noodles or mixed greens.
