Vegetable Stir Fry

I made this Vegetable Stir Fry on a day when I wanted a quick and colorful meal that didn’t require much planning so I gathered a mix of fresh vegetables from my fridge, tossed them into a hot skillet, and coated them in a glossy stir-fry sauce. The vibrant colors and fresh aroma immediately lifted my mood, and in just minutes I had a dish that was as nourishing as it was beautiful.

What I love most about this recipe is how adaptable it is so I can use whatever vegetables are in season or whatever I have on hand, and it always turns out flavorful. The combination of crisp-tender veggies and savory sauce makes it satisfying enough to serve on its own yet versatile enough to pair with rice, noodles, or a protein of choice.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Broccoli florets – Adds crunch and a fresh, earthy taste.
• Bell peppers – Sweet flavor and bright color contrast.
• Snap peas – Crisp texture and mild sweetness.
• Carrots – Slightly sweet bite and vibrant orange hue.
• Onion – Adds depth and mild sharpness.
• Stir-fry sauce – Savory and slightly sweet coating for the vegetables.
• Olive oil – For high-heat cooking and flavor.
• Tools You’ll Need
• Wok or large skillet – For quick, even cooking.
• Wooden spoon or spatula – To toss the vegetables while cooking.
• Cutting board – For prepping vegetables.
• Sharp knife – For precise and safe chopping.
• Small bowl – To mix or hold the stir-fry sauce.

Instructions

Step 1

I wash and chop all the vegetables into bite-sized pieces.

Step 2

I heat olive oil in a wok over medium-high heat.

Step 3

I add the onion and carrots first, stir-frying for about 2 minutes since they take longer to soften.

Step 4

I toss in the broccoli, bell peppers, and snap peas, cooking for another 3–4 minutes until crisp-tender.

Step 5

I pour in the stir-fry sauce, tossing everything until the vegetables are evenly coated and the sauce is slightly thickened.

Step 6

I remove from heat and serve immediately while the vegetables are still vibrant and crisp.

Tips

Cut vegetables into similar sizes so they cook evenly.

For extra flavor, add fresh garlic or ginger to the oil before stir-frying.

Don’t overcook the vegetables; they should still have a slight crunch.

Ways to Serve

Serve over steamed rice for a classic pairing.

Toss with noodles for a heartier option.

Add tofu, chicken, or shrimp for extra protein.

Frequently Asked Questions

Can I make Vegetable Stir Fry ahead of time?

Yes, but it’s best served fresh to keep the vegetables crisp.

Can I use frozen vegetables?

Absolutely, just thaw and pat dry to avoid excess moisture.

What sauce works best?

A mix of soy sauce, oyster sauce, and a touch of honey works wonderfully.

See You in the Kitchen

I hope you try this Vegetable Stir Fry because it’s quick, healthy, and full of fresh flavors that make any meal feel vibrant. I’d love to hear how you customize yours!

Happy Cooking!

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