When it comes to quick and nutritious meals, you really can’t go wrong with a good stir-fry. This Vegetable Stir Fry is loaded with crisp, colorful veggies and tossed in a flavorful homemade sauce that’s got the perfect balance of sweet, savory, and a little kick of spice (if you want it). Whether you’re looking for a healthy weeknight meal or a versatile side dish, this stir-fry is a must-try.

WHY YOU’LL LOVE THIS RECIPE

• Quick & Easy: Ready in under 30 minutes—perfect for busy nights!
• Healthy & Nutritious: Packed with fresh vegetables and a homemade sauce made with real ingredients.
• Versatile: Serve it over rice, quinoa, or even noodles. You can also add your favorite protein for a heartier meal.
• Better than Takeout: Skip the restaurant and make this fresh, flavorful dish at home.

PREPPING & GETTING STARTED

GATHER YOUR INGREDIENTS

Before we dive into cooking, let’s go over what you’ll need. Stir-fries cook quickly, so having everything prepped ahead of time is key.

For the Sauce:

✔️ ½ cup low-sodium vegetable broth (or chicken broth)
✔️ ⅓ cup low-sodium soy sauce
✔️ 2 tablespoons honey
✔️ 2 teaspoons sesame oil
✔️ 1 ½ tablespoons minced fresh ginger
✔️ 3 cloves garlic, minced
✔️ 1 tablespoon cornstarch
✔️ ⅛ teaspoon crushed red pepper flakes (optional, for a spicy kick)

For the Stir-Fry:

✔️ 2 tablespoons olive oil or avocado oil (divided)
✔️ 2 cups bite-size 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 strips
✔️ 1 yellow bell pepper, thinly sliced into 1-inch strips
✔️ 4 green onions, sliced (plus more for garnish)

For Serving:

✔️ Sesame seeds (optional)
✔️ Cooked brown rice, white rice, or quinoa

STEP 1: MAKE THE SAUCE

First things first: let’s mix up that delicious stir-fry sauce. This is the key to packing in all the flavor.

👉 In a small bowl or liquid measuring cup, whisk together the following:

• Vegetable broth, soy sauce, honey, sesame oil, minced ginger, garlic, cornstarch, and red pepper flakes (if using).
• Make sure the cornstarch is fully dissolved—this will help the sauce thicken when it hits the pan.

💡 Pro Tip: If you like a bolder sesame flavor, you can add an extra ½ teaspoon of sesame oil.

this recipe

STEP 2: COOK THE FIRST VEGGIES

Now it’s time to fire up that skillet or wok!

🔥 Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
🥦 Add the broccoli and carrots, stirring frequently, and cook for about 2 minutes until they start to soften.

At this stage, you’re building the foundation of your stir-fry. The key is to keep the veggies crisp-tender, so don’t overcook them!

STEP 3: ADD MORE VEGGIES

🍄 Pour in the remaining 1 tablespoon of oil and add the mushrooms and snap peas.

• Stir continuously and cook for another 2 minutes.
• The mushrooms will start to soften, and the snap peas will brighten up in color.

💡 Pro Tip: Want an extra crunch? Cook the snap peas for just 1 minute instead of 2!

STEP 4: FINAL VEGGIES & BRING IT TOGETHER

🌶️ Add the red and yellow bell peppers and stir-fry for 1 more minute.

• At this point, all the vegetables should be perfectly crisp-tender—meaning they’re cooked through but still have a nice bite to them.

And that’s it for the veggie prep! Up next, we’ll finish it off with the sauce and make this dish really shine.

Now that our vibrant veggies are cooked to crisp-tender perfection, it’s time to bring it all together with that irresistible homemade stir-fry sauce. This is where the magic happens—the sauce coats the vegetables in a glossy, flavorful layer, giving you that restaurant-quality finish.

STEP 5: ADD THE SAUCE

At this stage, your stir-fry is already looking amazing, but the sauce is what truly elevates the dish.

🥢 Whisk the sauce one more time to ensure that the cornstarch hasn’t settled at the bottom. Then, pour it into the skillet with the cooked vegetables.

🔥 Stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables evenly. You’ll notice the transformation—what was once a thin sauce will now cling beautifully to the veggies, making every bite extra flavorful.

🍃 Stir in the sliced green onions for that final burst of freshness.

💡 Pro Tip: If the sauce seems too thick, add a splash of water or vegetable broth to loosen it up. If it’s too thin, let it cook for another minute while stirring.

STEP 6: SERVE & GARNISH

Your stunning vegetable stir-fry is now ready to be served! Here’s how to plate it like a pro:

🍚 Scoop the stir-fry over a bed of rice, quinoa, or even cauliflower rice if you’re going low-carb.
🌱 Garnish with extra sliced green onions and a sprinkle of sesame seeds for a touch of texture and nuttiness.
🔥 Love heat? Add a drizzle of sriracha or sprinkle some extra crushed red pepper flakes on top.

💡 Serving Idea: Want to take it to the next level? Serve this stir-fry with a side of crispy tofu, grilled chicken, or shrimp for a complete and balanced meal.

VARIATIONS & CUSTOMIZATION OPTIONS

One of the best things about a stir-fry is how adaptable it is! You can easily customize this recipe to suit your taste preferences and dietary needs.

1. ADD PROTEIN

If you’d like to turn this into a protein-packed meal, try adding:
✅ Tofu: Cube and pan-fry it before adding it to the stir-fry.
✅ Chicken: Slice thinly and cook it first, then remove it before adding the veggies.
✅ Shrimp: Cooks in just 2-3 minutes—add it towards the end.
✅ Beef Strips: Sear them first, then add them back with the sauce.

2. SWITCH UP THE VEGGIES

Don’t have all the veggies listed in the recipe? No problem! Try these tasty substitutions:
Instead of broccoli: Try cauliflower or baby bok choy.
Instead of carrots: Use zucchini or asparagus.
Instead of bell peppers: Add green beans or thinly sliced cabbage.

3. MAKE IT GLUTEN-FREE

Simply swap the soy sauce for tamari or coconut aminos, and this recipe is completely gluten-free!

4. TURN IT INTO A NOODLE STIR-FRY

Love noodles? Swap out the rice for stir-fried lo mein, udon, or rice noodles. Just cook the noodles separately and toss them in at the end with the sauce!

TIPS FOR THE PERFECT STIR-FRY

1. Prep Everything First
Stir-fries cook fast, so make sure all your ingredients are chopped and ready to go before you start cooking.

2. Use High Heat
Stir-frying works best on medium-high to high heat. This keeps the vegetables crisp and gives them that slight charred wok flavor.

3. Don’t Overcrowd the Pan
If you add too many vegetables at once, they’ll steam instead of stir-fry. Cook in batches if needed to maintain that delicious crisp texture.

4. Adjust the Sauce to Your Liking
Taste and tweak the sauce—add more honey for sweetness, soy sauce for saltiness, or red pepper flakes for spice.

5. Make It Ahead
This stir-fry stores beautifully in the fridge for up to 4 days. Perfect for meal prep!

By now, you’re probably excited to whip up this delicious Vegetable Stir Fry in your own kitchen! But before you go, let’s address some common questions to make sure your stir-fry turns out absolutely perfect every single time.

FREQUENTLY ASKED QUESTIONS

1. HOW DO I KEEP MY VEGETABLES CRISP-TENDER?

The key to crispy, vibrant vegetables is high heat and quick cooking. Make sure your pan is hot before adding the vegetables, and stir-fry them in batches if needed. Also, don’t overcook—2-3 minutes per batch is enough!

2. WHAT CAN I USE INSTEAD OF SOY SAUCE?

If you’re looking for a gluten-free option, swap soy sauce for tamari or coconut aminos. For a lower-sodium alternative, use low-sodium soy sauce or dilute regular soy sauce with a bit of extra broth.

3. CAN I MAKE THIS AHEAD OF TIME?

Absolutely! This stir-fry stores well in the fridge for up to 4 days in an airtight container. Just reheat it in a pan over medium heat or in the microwave for 1-2 minutes before serving.

4. CAN I FREEZE THIS STIR-FRY?

While stir-fry can be frozen, the texture of the vegetables may change once thawed. If you must freeze it, do so without the sauce and add the sauce when reheating for best results.

5. HOW CAN I MAKE THIS STIR-FRY SPICIER?

Love some heat? Here are a few ways to add spice:
Increase the crushed red pepper flakes in the sauce.
Add fresh sliced chili peppers like Thai chilies or jalapeños.
Drizzle some sriracha or chili garlic sauce on top before serving.

6. WHAT OTHER SAUCES CAN I USE FOR THIS STIR-FRY?

If you want to switch things up, try:

• Teriyaki sauce for a sweeter option.
• Hoisin sauce for a richer, slightly smoky flavor.
• Peanut sauce for a creamy, nutty twist.

7. HOW CAN I TURN THIS INTO A COMPLETE MEAL?

This stir-fry is fantastic on its own, but if you want to add protein, try:

• Grilled chicken, beef, shrimp, or tofu.
• A fried or scrambled egg for an extra protein boost.
• Serve with rice, quinoa, or noodles for a heartier dish.

FINAL THOUGHTS: WHY THIS VEGETABLE STIR-FRY WILL BE YOUR NEW FAVORITE MEAL

If you’re looking for a quick, nutritious, and flavor-packed meal, this Vegetable Stir Fry is a total game-changer. It’s packed with fresh, colorful veggies, a delicious homemade sauce, and endless customization options.

Vegetable Stir Fry

---

• Author: David
• Total Time: 20 minutes

Print Recipe

Pin Recipe

Description

A colorful and nutritious vegetable stir-fry, packed with fresh veggies and tossed in a flavorful homemade sauce. This quick and easy dish is perfect for a healthy meal and can be served over rice or quinoa.

---

Ingredients

Scale 1x2x3x

For the Sauce:

• ½ cup low-sodium vegetable broth (or chicken broth)
• ⅓ cup low-sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 1 ½ tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 1 tablespoon cornstarch
• ⅛ teaspoon crushed red pepper flakes (optional, for a spicy kick)

For the Stir-Fry:

• 2 tablespoons olive oil or avocado oil, divided
• 2 cups bite-size 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 strips
• 1 yellow bell pepper, thinly sliced into 1-inch strips
• 4 green onions, sliced (plus more for garnish)

For Serving:

• Sesame seeds (optional)
• Cooked brown rice, white rice, or quinoa

---

Instructions

1️⃣ Make the Sauce: In a small bowl or liquid measuring cup, whisk together the vegetable broth, soy sauce, honey, sesame oil, minced ginger, garlic, cornstarch, and red pepper flakes (if using). Set aside.

2️⃣ Cook the First Vegetables: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots, stirring frequently, and cook for about 2 minutes.

3️⃣ Add More Veggies: Pour in the remaining 1 tablespoon of oil. Add the mushrooms and snap peas, stirring continuously, and cook for another 2 minutes.

4️⃣ Final Veggies: Add the red and yellow bell peppers and stir-fry for 1 more minute, until all vegetables are crisp-tender.

5️⃣ Add the Sauce: Whisk the sauce once more to ensure it’s well combined. Pour it into the skillet with the vegetables and cook, stirring constantly, until thickened (about 1-2 minutes). Stir in the sliced green onions.

6️⃣ Serve: Remove from heat and serve the vegetable stir-fry over rice or quinoa. Garnish with additional green onions and sesame seeds if desired. Enjoy!

Notes

• Protein Additions: You can add tofu, chicken, shrimp, or beef for extra protein.
• Vegetable Variations: Feel free to substitute or add veggies like zucchini, bok choy, or baby corn.
• Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 4