Go Back

Vegetable Stir Fry

A colorful and nutritious vegetable stir fry that is quick to prepare and packed with flavor, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon vegetable oil Use a high smoke point oil like avocado or canola for perfect frying.
  • 1 medium onion, sliced Yellow or red works well—pick your favorite for added sweetness.
  • 2 cloves garlic, minced Fresh garlic is key for that aromatic base.
  • 1 medium bell pepper, sliced Red or yellow for sweetness; green adds a nice bitterness.
  • 1 cup broccoli florets Fresh is best for texture, but frozen is a great option if you're in a pinch.
  • 1 cup sliced carrots Adds a vibrant splash of color and sweetness.
  • 1 cup sliced mushrooms Cremini or shiitake add flavor and a meaty texture.
Sauce
  • 1/4 cup soy sauce Preferably low-sodium for a healthier option.
  • 1 tablespoon rice vinegar Add a tangy kick; feel free to substitute with apple cider vinegar if needed.
  • 1 tablespoon sesame oil Provides a wonderful nutty aroma.
  • 1 tablespoon cornstarch Used for thickening the sauce; arrowroot can also be used.
  • 1/4 cup water Helps combine and thicken the sauce.
  • to taste salt and pepper Season to your liking.

Method
 

Preparation
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add 1 sliced onion and 2 minced cloves of garlic to the pan and sauté for about 2-3 minutes until fragrant.
  3. Throw in 1 sliced bell pepper, 1 cup of broccoli florets, 1 cup of sliced carrots, and 1 cup of sliced mushrooms and stir-fry for 5-7 minutes.
  4. In a separate bowl, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1/4 cup water until smooth.
  5. Pour the sauce into the skillet with the vegetables, stir to coat, and cook for 2-3 minutes until thickened.
  6. Season with salt and pepper to taste and serve hot, optionally over rice or quinoa.

Notes

For additional flavor, try adding a splash of chili paste or mango chunks. Store leftovers in the fridge for up to 3 days.