Introduction

Need a fast, healthy, and delicious dinner? This Quick 15-Minute Veggie Stir Fry Recipe is your perfect solution. It’s packed with colorful vegetables and a savory sauce, making it an easy weeknight meal everyone will love. For another simple, veggie-forward dish, try the Viral TikTok Cucumber & Bell Pepper Salad Recipe.

Ingredients

This vibrant and colorful Easy Veggie Stir Fry comes together with a handful of fresh vegetables and a perfectly balanced, glossy sauce that’s sweet, savory, and just a little spicy.

• 1/4 cup chicken broth (or vegetable broth for vegetarian)
• 3 Tbsp low-sodium soy sauce (use Tamari for gluten-free, or 2 Tbsp regular soy sauce)
• 1 tsp corn starch
• 2 Tbsp honey
• ¼ tsp hot sauce (optional, Frank’s or Sriracha work great)
• 1 large carrot, sliced
• 2 cups medium broccoli florets
• 8 oz can baby corn spears, drained
• 8 oz mushrooms (white or brown), sliced or quartered
• 1 whole pepper (red, yellow, or orange), seeded and sliced
• 2 Tbsp cooking oil (extra light olive oil or canola)
• 2 Tbsp unsalted butter
• 3 garlic cloves, peeled and minced
• 2 tsp ginger, minced

Timing

Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes

Context: This Easy Veggie Stir Fry comes together about 30% faster than many similar recipes, making it a perfect choice for a quick and healthy weeknight meal.

Step-by-Step Instructions

Step 1 — Prep Your Veggies

Wash and chop all your vegetables into uniform, bite-sized pieces. For this Easy Veggie Stir Fry, common choices include bell peppers, broccoli, carrots, and snap peas. Having everything prepped and within reach is key to a smooth cooking process.

Step 2 — Make the Stir Fry Sauce

In a small bowl, whisk together soy sauce, minced garlic, grated ginger, a touch of sesame oil, and a sweetener like maple syrup or brown sugar. This flavorful sauce is the heart of your dish and can be prepared ahead of time.

Step 3 — Heat Your Pan or Wok

Place a large wok or skillet over high heat. Add a high-smoke-point oil like avocado or peanut oil and swirl to coat. The pan is ready when the oil shimmers and a drop of water sizzles instantly upon contact.

Step 4 — Cook the Aromatics

Add minced garlic and ginger to the hot oil. Stir constantly for just 20–30 seconds until fragrant. Be careful not to let it burn, as this will make the entire stir fry taste bitter.

Step 5 — Stir Fry the Vegetables

Add your harder vegetables (like carrots and broccoli) first. Stir-fry for 2–3 minutes before adding softer veggies (like bell peppers and snap peas). Cook for another 2–3 minutes until all vegetables are crisp-tender and brightly colored.

Step 6 — Add the Sauce and Finish

Pour your prepared sauce over the vegetables. Stir everything together quickly and let it bubble for about 1 minute until the sauce thickens slightly and coats the veggies. For a glossy finish, you can stir in a cornstarch slurry at this stage.

Step 7 — Taste and Adjust

Turn off the heat. Taste your Easy Veggie Stir Fry and adjust the seasoning. You might want an extra splash of soy sauce for saltiness, a squeeze of lime for acidity, or a sprinkle of red pepper flakes for heat.

Step 8 — Serve Immediately

Spoon the hot stir fry over a bed of steamed rice or noodles. Garnish with sliced green onions and sesame seeds for extra flavor and texture. This dish is best enjoyed fresh from the wok while the vegetables are still perfectly crisp.

Nutritional Information

Calories	~280 kcal
Protein	~9 g
Carbohydrates	~35 g
Fat	~12 g
Fiber	~7 g
Sodium	~650 mg
Vitamin C	~95% DV
Vitamin A	~70% DV

Note: Nutritional values for this Easy Veggie Stir Fry are estimates based on typical ingredients and serving size; actual values may vary with specific brands and preparation.

Healthier Alternatives

This versatile Easy Veggie Stir Fry is a perfect canvas for dietary swaps. Here are practical adjustments to suit your nutritional goals without sacrificing flavor.

• Protein Swap: Tofu or Tempeh — For a plant-based, high-protein alternative to chicken or shrimp, use extra-firm tofu (pressed and cubed) or crumbled tempeh. They absorb the savory sauce beautifully and offer a satisfying, meaty texture.
• Lower-Carb Option: Zucchini Noodles or Cauliflower Rice — Skip the white rice and serve your stir fry over a bed of zucchini noodles (zoodles) or cauliflower rice for a light, veggie-packed meal that cuts carbs significantly.
• Dairy-Free Adjustment: Coconut Aminos — To make this stir fry dairy-free and soy-free, replace soy sauce with coconut aminos. It provides a similar umami depth with a slightly sweeter, milder flavor and less sodium.
• Gluten-Free Fix: Tamari or Liquid Aminos — Ensure your Easy Veggie Stir Fry is gluten-free by using tamari (a wheat-free soy sauce) or a gluten-free liquid aminos instead of regular soy sauce.
• Low-Sodium Version: Low-Sodium Soy Sauce & Fresh Ginger — Reduce salt by using a low-sodium soy sauce and boosting flavor with a generous amount of freshly grated ginger and a splash of rice vinegar for brightness.
• Nut-Free Variation: Sunflower Seed Butter — For a rich, nut-free sauce, substitute peanut butter with sunflower seed butter. It creates a similarly creamy and savory sauce that pairs perfectly with the vegetables.
• Extra Veggie Boost: Broccoli Slaw or Snap Peas — Amp up the fiber and nutrients by adding a handful of pre-shredded broccoli slaw or crisp sugar snap peas in the last few minutes of cooking for extra crunch and color.
• Spice Control: Sriracha or Chili Flakes — Easily control the heat level. For a smoother, garlicky heat, stir in sriracha to taste. For a quick, dry heat, a pinch of red chili flakes works perfectly.

Serving Suggestions

• Serve your Easy Veggie Stir Fry over a bed of fluffy white rice or quinoa for a classic, satisfying meal.
• Pair it with crispy spring rolls or steamed dumplings for a complete Asian-inspired feast.
• For a low-carb option, enjoy the stir-fry on its own or spoon it over crisp lettuce cups.
• Add a protein boost by tossing in cooked teriyaki tofu, shredded chicken, or shrimp in the last few minutes of cooking.
• Perfect for busy weeknights, meal prep lunches, or a quick and healthy dinner for the family.
• Garnish with sesame seeds, chopped green onions, or a sprinkle of crushed peanuts for extra texture and flavor.
• Serve it straight from the wok at the table for a fun, family-style dining experience.

This versatile Easy Veggie Stir Fry is a crowd-pleaser that adapts to any occasion, making healthy eating simple and delicious.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan. Fix: Cook in batches to ensure veggies sear and don’t steam, keeping your Easy Veggie Stir Fry crisp.
• Mistake: Using watery vegetables all at once. Fix: Add high-moisture veggies like zucchini last to prevent a soggy final dish.
• Mistake: Not prepping ingredients before heating the wok. Fix: Have everything chopped and sauces mixed for fast, seamless cooking (mise en place).
• Mistake: Cooking with cold oil. Fix: Heat your oil until it shimmers before adding aromatics for maximum flavor foundation.
• Mistake: Stirring constantly. Fix: Let vegetables sit briefly in the hot pan to develop caramelization and deeper taste.
• Mistake: Adding sauce too early. Fix: Pour sauce in during the final minute to thicken properly and coat without making veggies mushy.
• Mistake: Using low-heat cookware. Fix: Ensure your pan or wok is preheated over high heat to achieve the characteristic “wok hei” sear.
• Mistake: Neglecting to season in layers. Fix: Season vegetables lightly as they cook and again with the sauce for balanced flavor throughout.
• Mistake: Cutting vegetables unevenly. Fix: Aim for uniform pieces so everything cooks at the same rate for perfect texture.
• Mistake: Skipping the cornstarch slurry. Fix: A simple slurry of cornstarch and water or broth gives your stir fry sauce a glossy, restaurant-quality finish.

Storing Tips

• Fridge: Cool your Easy Veggie Stir Fry completely, then store it in an airtight container. It will stay fresh and delicious for 3-4 days.
• Freezer: For longer storage, freeze the stir-fry in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in a skillet over medium heat until steaming hot, or microwave in a covered dish, stirring halfway through. Always ensure the internal temperature reaches 165°F (74°C) for food safety.

Letting your stir-fry cool before sealing it helps prevent condensation, which keeps the vegetables from getting soggy.

Conclusion

This Easy Veggie Stir Fry is a perfect weeknight meal that’s quick, healthy, and endlessly adaptable. We hope you love it! Give it a try and let us know how it turned out in the comments. For more simple recipes, check out our Creamy Carrot Soup Recipe or Luscious Lemon Zucchini Bread Recipe.

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FAQs

What vegetables work best in this Easy Veggie Stir Fry?

Firm vegetables like bell peppers, broccoli, carrots, and snap peas are ideal as they hold their texture. You can customize this Easy Veggie Stir Fry with almost any fresh or frozen vegetables you have on hand.

Can I make this stir fry ahead of time?

You can chop the vegetables ahead, but for the best texture, cook and serve immediately. This Easy Veggie Stir Fry comes together so quickly that prepping in advance is often unnecessary.

What can I use instead of soy sauce for a gluten-free version?

Use tamari or a certified gluten-free soy sauce as a direct substitute. Coconut aminos also work well and add a slightly sweeter flavor to your Easy Veggie Stir Fry.