Description
This Vegetable Stir Fry is a nutrient-packed, crisp-tender dish that cooks in under 20 minutes. With strategic layering, fast cooking, and a balanced homemade sauce, you’ll get restaurant-quality results while retaining up to 90% of the vegetables’ nutrients.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil (or sesame oil)
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame seeds, toasted
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Prep all vegetables by washing, chopping, and grouping according to cooking time.
- Heat a wok or skillet over high heat until a drop of water sizzles, then add oil.
- Add garlic and ginger, sautéing 30–60 seconds until fragrant. Add onions if using.
- Add hard vegetables like carrots and broccoli; stir fry 2–3 minutes.
- Add medium vegetables such as bell peppers and mushrooms; cook 2 minutes.
- Add soft vegetables like snow peas or leafy greens; cook 1–2 minutes until vibrant.
- Whisk soy sauce and optional sauce; pour over vegetables and stir until slightly thickened.
- Remove from heat, garnish with sesame seeds, and serve immediately over rice or noodles.
Notes
For the best texture, avoid overcrowding the pan and ensure vegetables are fully dry before cooking. Add sauce only at the end to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 10g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegetable stir fry, quick stir fry, healthy stir fry, 10-minute dinner, veggie stir fry