There’s something incredibly satisfying about a good stir fry. This Simple Veggie Stir Fry is a nourishing, fast weeknight meal with crisp vegetables in a savory-sweet sauce. It’s a flexible canvas for whatever veggies you have on hand.
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Why You’ll Love This Simple Veggie Stir Fry
- Fast & flexible: Ready in under 20 minutes with easy veggie swaps.
- Flavor powerhouse: A glossy, umami-rich sauce from pantry staples.
- Perfect texture: Crisp-tender veggies with a slight smoky char.
- Light yet satisfying: Colorful, filling, and feels like a treat.
Ingredients & Tools
- 1 large head of broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, julienned or thinly sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tbsp avocado oil or coconut oil
- 2 tbsp tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chili garlic sauce (optional, for heat)
- 1 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Tools: A large wok or a very large skillet, a good sharp knife, a microplane or fine grater for the ginger, and a small bowl for mixing the sauce.
Notes: The beauty here is in the fresh produce—the brighter and crisper your veggies, the better the final texture. Don’t skip the fresh ginger and garlic; they provide that essential aromatic base.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 6 g |
| Fat: | 10 g |
| Carbs: | 18 g |
| Fiber: | 6 g |
Serves: 3 | Prep Time: 12 minutes | Cook Time: 8 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Stir frying is a fast process with no time to stop and chop. Have all your vegetables pre-cut and your sauce mixed in a small bowl right next to the stove. This “all in place” setup is the key to a smooth, stress-free cook.
- Cut your vegetables uniformly. Try to slice everything to a similar size and thickness. This isn’t just for looks—it ensures that all your veggies cook at the same rate, so you don’t end up with mushy peppers and rock-hard carrots in the same bite.
- Don’t be shy with the heat. A stir fry needs high, high heat to get that characteristic “wok hei” or breath of the wok—a slight smoky flavor and sear on the vegetables. If your pan isn’t hot enough, you’ll just steam the veggies, and we don’t want that.
- The sauce is your secret weapon. Mix the tamari, rice vinegar, sesame oil, and optional chili sauce together before you even turn on the stove. This lets the flavors meld and means you can add it all at once, preventing the dreaded over-stirring that can make veggies soggy.
How to Make Simple Veggie Stir Fry
Step 1: Start by prepping all your vegetables. Wash the broccoli and cut it into small, bite-sized florets. Thinly slice the bell peppers and red onion. For the carrots, I like to julienne them or use a peeler to create thin ribbons—they cook much faster this way. Mince the garlic and grate the ginger. Having everything prepped and within arm’s reach is honestly half the battle won for a successful stir fry.
Step 2: In a small bowl, whisk together your stir fry sauce. Combine the tamari (or coconut aminos), rice vinegar, sesame oil, and the chili garlic sauce if you’re using it. Give it a good whisk until it’s fully combined. You’ll notice the aroma is already incredible—savory, tangy, and with a lovely depth from the sesame oil. Set this bowl right next to your stove.
Step 3: Now, place your wok or large skillet over high heat. Let it get seriously hot—you should see a slight shimmer in the air above the pan. Add the avocado oil and swirl it around to coat the surface. The oil should thin out and look fluid almost immediately, which is your sign that the pan is ready for action.
Step 4: Carefully add the harder vegetables first—the broccoli florets and carrots. You’ll hear a loud, satisfying sizzle. Stir-fry them for about 2-3 minutes, tossing constantly. The goal here is to get a bit of color and a sear on them while they start to soften. You should see some beautiful browned spots appearing.
Step 5: Next, add the bell peppers and red onion to the wok. Continue to stir-fry for another 2 minutes. The peppers will start to brighten in color and soften slightly, but they should still retain a pleasant crunch. The mix of colors in the pan now is just gorgeous.
Step 6: Push the vegetables to one side of the wok to create a little empty space. Add the minced garlic and grated ginger to that empty spot. They will sizzle and become fragrant incredibly quickly—this should only take about 30 seconds. Stir them into the vegetables, and that incredible aroma will just bloom and envelop the entire dish.
Step 7: Give your pre-mixed sauce a final quick stir and then pour it evenly over the vegetables. It will bubble and steam up immediately, reducing and thickening slightly as it coats everything. Toss everything together vigorously for about one final minute, until the sauce glazes every piece of vegetable and the whole dish looks glossy and irresistible.
Step 8: Immediately remove the wok from the heat. Transfer your stir fry to a serving platter or divide it directly into bowls. Garnish generously with the sliced green onions and a sprinkle of sesame seeds for a final touch of flavor, color, and a little nutty crunch. Serve it right away while it’s piping hot and the vegetables are at their crisp-tender best.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; vegetables become mushy upon thawing.
- Reviving: Reheat in a skillet over medium-high heat to re-crisp veggies and thicken sauce.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The mild, slightly nutty flavor of cauliflower rice is the perfect low-carb base to soak up every last drop of that delicious stir fry sauce without overpowering the main event.
- Pan-Seared Tofu or Chicken — For a protein boost, add some cubed, pan-seared tofu or thinly sliced chicken breast. Cook them separately first, then toss them in at the very end to keep their texture perfect.
- Zucchini Noodles (Zoodles) — A bed of lightly sautéed zucchini noodles adds a wonderful, pasta-like feel to the dish, making it even more hearty and satisfying while keeping it light.
Drinks
- Jasmine Iced Tea — The floral, delicate notes of jasmine tea are a fantastic palate cleanser that complements the savory and umami flavors of the stir fry without competing with them.
- Sparkling Water with Lime — The crisp, clean bubbles and a squeeze of fresh lime cut through the richness of the sauce beautifully, leaving your palate refreshed and ready for the next bite.
Something Sweet
- Fresh Berry Salad — A simple mix of fresh strawberries, raspberries, and a few mint leaves provides a sweet, juicy, and refreshing finish that contrasts wonderfully with the savory main course.
- Dark Chocolate Square — Just a single square of high-quality, high-cocoa dark chocolate after your meal offers a rich, bittersweet note that feels like a perfect, simple dessert.
Top Mistakes to Avoid
- Overcrowding the pan. If you dump all the veggies in at once, you’ll lower the pan temperature drastically and end up steaming them instead of stir-frying. This leads to soggy, limp vegetables without any of that lovely sear. Cook in two batches if your pan is small.
- Using a low heat. Stir frying is a high-heat cooking technique. If your burner isn’t on its highest setting, you won’t get the rapid cooking that gives you crisp-tender veggies and a properly reduced, glossy sauce. I’ve messed this up before too, and the difference is night and day.
- Stirring constantly without letting anything sit. While you need to toss the food, you also need to let it sit for 20-30 seconds at a time to actually develop a sear and those delicious browned bits. Constant motion prevents browning.
- Adding the sauce too early. If you pour the sauce in before the vegetables are almost cooked, they’ll continue to release water and you’ll end up with a watery, diluted sauce instead of a thick, glazy coating.
Expert Tips
- Tip: For an extra layer of flavor, toast your sesame seeds before garnishing. Just toss them in a dry skillet over medium heat for 2-3 minutes until they’re golden and fragrant. It amplifies their nutty flavor tenfold and makes the final dish taste even more professional.
- Tip: If you want a thicker sauce, create a quick slurry by mixing a teaspoon of arrowroot powder or xanthan gum with a tablespoon of cold water. Stir this into your sauce mixture before adding it to the wok, and it will thicken up almost instantly upon contact with the heat.
- Tip: For the absolute best texture, make sure your vegetables are completely dry before they hit the hot oil. Any residual water from washing will create steam, which is the enemy of a good sear. Pat them thoroughly with a clean kitchen towel.
- Tip: If you’re adding a protein, marinate it in a tablespoon of your stir-fry sauce for 10-15 minutes before cooking. This simple step adds incredible flavor depth to the protein and makes the entire dish feel more cohesive.
FAQs
Can I make this stir fry ahead of time?
You can prep the components ahead, but it’s best served fresh. Chop all your vegetables and mix the sauce a day in advance and store them separately in the fridge. When you’re ready to eat, the actual cooking will take less than 10 minutes. Reheating a fully cooked stir fry can make the vegetables soft and lose their delightful crunch, so I don’t recommend making the entire dish in advance.
What other vegetables can I use?
Oh, so many! This recipe is incredibly versatile. Thinly sliced mushrooms, snap peas, green beans, baby corn, water chestnuts, or even cabbage are all fantastic additions or substitutions. The key is to consider cooking times—add harder veggies like green beans with the broccoli, and softer ones like spinach at the very end, just to wilt.
My sauce turned out watery. What happened?
This usually happens for one of two reasons: either the pan wasn’t hot enough when the sauce was added, so it didn’t reduce and thicken quickly, or the vegetables released too much liquid. To fix it, just push the veggies to the side and let the sauce bubble over high heat for an extra minute or two until it reduces to your desired consistency.
Is there a substitute for tamari or coconut aminos?
If you’re not strictly avoiding soy, you can use a light soy sauce, though it will be saltier, so you might want to reduce the quantity slightly and taste as you go. Liquid aminos are another great alternative. I’d avoid traditional dark soy sauce as it’s much stronger and can overpower the other flavors.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I strongly recommend using a skillet over medium-high heat rather than a microwave. The skillet will help re-crisp the vegetables and re-thicken the sauce, whereas the microwave will almost certainly make everything soft and steamy.
Simple Veggie Stir Fry
Master this easy Simple Veggie Stir Fry recipe! Ready in 20 minutes with crisp vegetables and a savory-sweet sauce. Get the step-by-step guide and cook tonight!
Ingredients
For the Vegetables & Aromatics:
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1 large head broccoli (cut into small florets)
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1 red bell pepper (thinly sliced)
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1 yellow bell pepper (thinly sliced)
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2 medium carrots (julienned or thinly sliced)
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1 small red onion (sliced)
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3 cloves garlic (minced)
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1 inch piece fresh ginger (grated)
For the Sauce & Garnish:
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2 tbsp avocado oil or coconut oil
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2 tbsp tamari or coconut aminos
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1 tbsp rice vinegar
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1 tsp sesame oil
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0.5 tsp chili garlic sauce (optional, for heat)
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1 tbsp sesame seeds (for garnish)
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2 green onions (sliced, for garnish)
Instructions
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Start by prepping all your vegetables. Wash the broccoli and cut it into small, bite-sized florets. Thinly slice the bell peppers and red onion. For the carrots, julienne them or use a peeler to create thin ribbons. Mince the garlic and grate the ginger.01
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In a small bowl, whisk together your stir fry sauce. Combine the tamari (or coconut aminos), rice vinegar, sesame oil, and the chili garlic sauce if you're using it. Set this bowl right next to your stove.02
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Place your wok or large skillet over high heat. Let it get seriously hot. Add the avocado oil and swirl it around to coat the surface.03
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Carefully add the harder vegetables first—the broccoli florets and carrots. Stir-fry them for about 2-3 minutes, tossing constantly.04
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Next, add the bell peppers and red onion to the wok. Continue to stir-fry for another 2 minutes.05
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Push the vegetables to one side of the wok to create a little empty space. Add the minced garlic and grated ginger to that empty spot. They will sizzle and become fragrant incredibly quickly—this should only take about 30 seconds. Stir them into the vegetables.06
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Give your pre-mixed sauce a final quick stir and then pour it evenly over the vegetables. Toss everything together vigorously for about one final minute, until the sauce glazes every piece of vegetable.07
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Immediately remove the wok from the heat. Transfer your stir fry to a serving platter or divide it directly into bowls. Garnish generously with the sliced green onions and a sprinkle of sesame seeds.08
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