This quick vegetable stir fry is bright, crunchy, and full of fresh flavor. It cooks fast and makes a great weeknight side or light main. The vegetables stay tender-crisp, the garlic and ginger smell warm and inviting, and the soy sauce adds a savory finish. Sprinkle sesame seeds for a nutty crunch.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~140 kcal
- Protein: ~3 g
- Carbohydrates: ~12 g
- Fat: ~7 g
- Fiber: ~3.5 g
- Sugar: ~4 g
- Sodium: ~880 mg
Why Make This Vegetable Stir Fry
This stir fry cooks in minutes and keeps vegetables bright and crisp. It uses simple pantry items and one pan. The garlic and ginger give warm aroma. Soy sauce adds savory depth. It’s flexible, healthy, and fits busy days. You get color, crunch, and a satisfying mix of textures in every bite.
How to Make Vegetable Stir Fry
You’ll prep the vegetables, heat a hot pan, build flavor with garlic and ginger, then toss everything with soy sauce. Work quickly over high heat so the vegetables stay crisp. Taste and finish with sesame seeds if you like.
Ingredients:
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large skillet or wok over medium-high heat. While the pan heats, make sure the mixed vegetables are washed and cut into bite-sized pieces. Have the minced garlic and ginger ready.
Step 2: Mixing
Add the minced garlic and ginger to the hot oil. Cook for about 30 seconds, stirring, until fragrant but not browned.
Step 3: Cooking
Add the mixed vegetables and stir-fry for 4–5 minutes. Keep the vegetables moving so they cook evenly and stay tender-crisp. Pour in the soy sauce and stir to coat the vegetables evenly. Season with salt and pepper to taste. Cook for an additional 1–2 minutes, then remove from heat.
Step 4: Finishing
Serve the stir fry hot. Garnish with sesame seeds if desired. Taste and adjust seasoning with a little more soy sauce or a pinch of salt if needed.
How to Serve Vegetable Stir Fry
- Serve over steamed rice or cooked noodles for a full meal.
- Add a fried or soft-boiled egg on top for extra protein.
- Pair with grilled chicken, tofu, or shrimp to make it heartier.
- Offer lime wedges or a drizzle of sesame oil at the table for extra aroma.
- Serve as a colorful side with roasted fish or a simple grain bowl.
How to Store Vegetable Stir Fry
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
- Freezer: Stir fry texture changes after freezing; you can freeze for up to 1 month in a freezer-safe container, but expect softer vegetables after thawing.
- Reheat: Warm in a skillet over medium heat for best texture, or microwave covered in short intervals until hot. Add a splash of water or soy sauce if it seems dry.
Expert Tips for Perfect Vegetable Stir Fry
- Use a very hot pan or wok so vegetables sear quickly and stay crisp.
- Cut vegetables into similar sizes for even cooking.
- Dry vegetables well before cooking to avoid steaming.
- Add denser vegetables (like carrots and broccoli) first, then quicker-cooking ones (like bell peppers and snap peas).
- Use low-sodium soy sauce to control salt; you can always add more.
- Don’t overcrowd the pan — cook in batches if needed to keep high heat.
- Finish with a small drizzle of toasted sesame oil for a nutty aroma (optional).
Delicious Variations
- Spicy: Add 1 teaspoon chili paste or sliced fresh chili when you add the garlic.
- Peanut-Ginger: Stir in 1 tablespoon peanut butter and a splash of rice vinegar with the soy sauce.
- Teriyaki: Swap soy sauce for 2 tablespoons teriyaki sauce and add a pinch of brown sugar.
- Protein Boost: Toss in cubed tofu, tempeh, or thinly sliced chicken breast. Cook protein first, remove, then return to the pan in the final minute.
- Nutty Crunch: Add roasted cashews or peanuts at the end for texture.
Frequently Asked Questions
-
Can I use frozen vegetables?
Yes. Use frozen mixed vegetables straight from the bag. Reduce initial cook time slightly and stir often. Frozen veg release more water, so cook a bit longer to evaporate excess moisture. -
Can I make this recipe vegan or gluten-free?
The recipe is already vegan if you use plant oil. For gluten-free, use tamari or a gluten-free soy sauce. Check labels for any added ingredients. -
How do I keep vegetables crisp and bright?
Use high heat, avoid crowding the pan, and cook quickly. Blanching firmer vegetables for 30–60 seconds and shocking them in ice water before stir-frying also helps. -
Is olive oil the best oil to use?
Olive oil works, but a neutral, high-heat oil like avocado, canola, or peanut oil handles higher heat better and gives a more neutral flavor. -
How can I cut down the sodium?
Use low-sodium soy sauce or tamari. You can also reduce the soy sauce to 1 tablespoon and add a splash of rice vinegar or a squeeze of citrus to brighten the flavor. -
Can I prepare this ahead of time?
You can chop vegetables a day ahead and store them in the fridge. Cook the stir fry just before serving for best texture. Fully cooked stir fry is fine to refrigerate for up to 3 days.
Conclusion
This vegetable stir fry is fast, fresh, and forgiving. It makes a colorful side or a light main with rice or noodles. For another easy, similar recipe and more serving ideas, see Easy Vegetable Stir Fry Recipe | The Recipe Critic. Give this simple stir fry a try — it’s a great way to enjoy crisp vegetables and bold flavors in under 20 minutes.
Print
Quick Vegetable Stir Fry
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A fast and fresh vegetable stir fry that is bright, crunchy, and full of flavor, perfect for a weeknight meal.
Ingredients
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Prepare the mixed vegetables and have the minced garlic and ginger ready.
- Add the minced garlic and ginger to the hot oil. Cook for about 30 seconds, stirring, until fragrant but not browned.
- Add the mixed vegetables and stir-fry for 4–5 minutes. Keep the vegetables moving so they cook evenly and stay tender-crisp. Pour in the soy sauce and stir to coat the vegetables evenly. Season with salt and pepper to taste. Cook for an additional 1–2 minutes, then remove from heat.
- Serve the stir fry hot. Garnish with sesame seeds if desired and adjust seasoning with additional soy sauce or salt if needed.
Notes
Use a very hot pan for best results, and feel free to customize with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 880mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 3g
- Cholesterol: 0mg
