This Veggie Stir Fry delivers vibrant, crisp-tender vegetables coated in a savory-sweet sauce in under 30 minutes. It’s endlessly adaptable to whatever veggies you have on hand, making it a perfect weeknight meal. Forget takeout—this homemade version is faster, healthier, and packed with fresh flavor.
Craving a delicious Veggie Stir Fry? You've come to the right spot! From Dinner Ideas favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This Veggie Stir Fry
- Fast & flexible: Ready in 20 minutes with any vegetables you have.
- Flavor bomb sauce: Glossy, savory-sweet coating clings perfectly to every bite.
- Light yet satisfying: Crisp-tender textures leave you nourished and happy.
- Fridge clean-out champion: Reduces food waste while creating something delicious.
Ingredients & Tools
For the Stir Fry
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, julienned
- 200 g broccoli florets
- 150 g snap peas
For the Sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 60 ml vegetable broth or water
To Garnish
- sesame seeds and sliced spring onions
Tools: A large wok or a large, high-sided skillet, a good sharp knife, and a small bowl for whisking the sauce.
Notes: The quality of your soy sauce and sesame oil really makes a difference here—they’re the backbone of the flavor. And don’t skip the cornstarch; it’s what gives the sauce that lovely, glossy consistency that coats everything perfectly.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 5 g |
| Fat: | 8 g |
| Carbs: | 24 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes
Before You Start: Tips & Ingredient Notes
- Prep everything before you heat the pan. Stir frying happens fast, and there’s no time to chop garlic while your onions are burning. Having your veggies chopped and sauce mixed is the key to a stress-free, successful stir fry.
- Cut your vegetables uniformly. Try to get your pieces roughly the same size and shape. This isn’t about being perfect, but it ensures everything cooks at the same rate so you don’t end up with mushy broccoli and raw carrots.
- Don’t be shy with the heat. A stir fry needs high, high heat to get that slight char and to cook the vegetables quickly so they stay crisp-tender. If your pan isn’t hot enough, you’ll end up steaming the veggies instead.
- Fresh ginger is a game-changer. That little knob of ginger adds a bright, zesty warmth that powdered ginger just can’t replicate. Use the edge of a spoon to easily peel it before grating.
How to Make Veggie Stir Fry
Step 1: Start by prepping all your vegetables. Slice the onion and bell peppers, julienne the carrots, mince the garlic, and grate the ginger. The goal is to have everything within arm’s reach because once you start cooking, it’s a whirlwind of activity. You’ll notice that taking these few minutes to get organized makes the entire process feel smooth and almost professional.
Step 2: In a small bowl, whisk together all the sauce ingredients: the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and vegetable broth. Whisk it really well until the cornstarch is completely dissolved and there are no lumps. This is your flavor powerhouse, and having it ready to go means you can add it in one swift, confident pour later.
Step 3: Place your wok or large skillet over high heat and let it get seriously hot. You should see a slight shimmer in the air above the pan. Add the vegetable oil and swirl it around to coat the surface. The second the oil is hot, add the sliced onion. Stir-fry for about 1-2 minutes until it just starts to soften and become fragrant.
Step 4: Now, add the harder vegetables first. Toss in the carrots and broccoli florets. Keep them moving in the pan for about 2 minutes. You’re looking for them to get a vibrant color and maybe even a few little charred spots—that’s where the flavor is. The sound should be a lively, enthusiastic sizzle.
Step 5: Add the remaining vegetables—the bell peppers and snap peas—along with the minced garlic and grated ginger. Stir-fry for another minute, just until the garlic becomes incredibly fragrant. Be careful not to let the garlic burn, as it can turn bitter. The aroma at this stage is just… incredible.
Step 6: Give your sauce mixture one last quick whisk (the cornstarch can settle) and then pour it over the vegetables in the pan. It will bubble and thicken almost immediately. Stir everything constantly for about 1-2 minutes, until the sauce is glossy and has coated every single piece of vegetable. You’ll know it’s ready when the sauce clings beautifully and the veggies are crisp-tender.
Step 7: Immediately remove the pan from the heat. Transfer your glorious, colorful stir fry to a serving platter. Garnish generously with a sprinkle of sesame seeds and a handful of sliced spring onions for a fresh, sharp finish. Serve it right away while it’s hot and perfect.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended as vegetables become mushy upon thawing.
- Reviving: Reheat in a skillet over medium heat to restore texture and gloss.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect base to soak up every last drop of that delicious sauce.
- Pan-fried tofu or tempeh — For a protein boost, add some crispy cubes tossed in a little soy sauce—they add a wonderful chewy texture.
- Quick-pickled cucumbers — Their bright, acidic crunch provides a lovely, refreshing contrast to the savory stir fry.
Drinks
- Iced green tea — Its clean, slightly bitter notes help cleanse the palate between bites and complement the dish’s umami flavors beautifully.
- A crisp lager or pale ale — The carbonation and mild hoppiness cut through the richness of the sauce and refresh your taste buds.
- Ginger lemon sparkler — The zing of fresh ginger and lemon echoes the flavors in the stir fry, making for a wonderfully cohesive pairing.
Something Sweet
- Mango sorbet — Its tropical sweetness and icy texture are a fantastic, light way to finish the meal on a bright note.
- Fortune cookies — A fun, classic end to an Asian-inspired meal that adds a little bit of whimsy to your dinner table.
- Lychee fruit — Fresh or canned, these sweet, floral fruits are incredibly refreshing and feel like a light, natural dessert.
Top Mistakes to Avoid
- Overcrowding
Veggie Stir Fry
Make a delicious Veggie Stir Fry in under 30 minutes! This easy, healthy recipe is perfect for a quick weeknight meal. Get the recipe and ditch the takeout!
Ingredients
For the Stir Fry:
-
2 tbsp vegetable oil
-
1 large onion (sliced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 red bell pepper (sliced)
-
1 yellow bell pepper (sliced)
-
2 medium carrots (julienned)
-
200 g broccoli florets
-
150 g snap peas
For the Sauce:
-
3 tbsp soy sauce
-
2 tbsp rice vinegar
-
1 tbsp maple syrup or honey
-
1 tbsp sesame oil
-
2 tsp cornstarch
-
60 ml vegetable broth or water
To Garnish:
-
sesame seeds and sliced spring onions
Instructions
-
Start by prepping all your vegetables. Slice the onion and bell peppers, julienne the carrots, mince the garlic, and grate the ginger. The goal is to have everything within arm's reach because once you start cooking, it’s a whirlwind of activity. You’ll notice that taking these few minutes to get organized makes the entire process feel smooth and almost professional.01
-
In a small bowl, whisk together all the sauce ingredients: the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and vegetable broth. Whisk it really well until the cornstarch is completely dissolved and there are no lumps. This is your flavor powerhouse, and having it ready to go means you can add it in one swift, confident pour later.02
-
Place your wok or large skillet over high heat and let it get seriously hot. You should see a slight shimmer in the air above the pan. Add the vegetable oil and swirl it around to coat the surface. The second the oil is hot, add the sliced onion. Stir-fry for about 1-2 minutes until it just starts to soften and become fragrant.03
-
Now, add the harder vegetables first. Toss in the carrots and broccoli florets. Keep them moving in the pan for about 2 minutes. You’re looking for them to get a vibrant color and maybe even a few little charred spots—that’s where the flavor is. The sound should be a lively, enthusiastic sizzle.04
-
Add the remaining vegetables—the bell peppers and snap peas—along with the minced garlic and grated ginger. Stir-fry for another minute, just until the garlic becomes incredibly fragrant. Be careful not to let the garlic burn, as it can turn bitter. The aroma at this stage is just… incredible.05
-
Give your sauce mixture one last quick whisk (the cornstarch can settle) and then pour it over the vegetables in the pan. It will bubble and thicken almost immediately. Stir everything constantly for about 1-2 minutes, until the sauce is glossy and has coated every single piece of vegetable. You’ll know it’s ready when the sauce clings beautifully and the veggies are crisp-tender.06
-
Immediately remove the pan from the heat. Transfer your glorious, colorful stir fry to a serving platter. Garnish generously with a sprinkle of sesame seeds and a handful of sliced spring onions for a fresh, sharp finish. Serve it right away while it’s hot and perfect.07
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