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Quick & Healthy Vegetable Stir Fry: Spring Meals Dinner Done Right

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Prep all vegetables by washing, chopping, and grouping according to cooking time.
  2. Heat a wok or skillet over high heat until a drop of water sizzles, then add oil.
  3. Add garlic and ginger, sautéing 30–60 seconds until fragrant. Add onions if using.
  4. Add hard vegetables like carrots and broccoli; stir fry 2–3 minutes.
  5. Add medium vegetables such as bell peppers and mushrooms; cook 2 minutes.
  6. Add soft vegetables like snow peas or leafy greens; cook 1–2 minutes until vibrant.
  7. Whisk soy sauce and optional sauce; pour over vegetables and stir until slightly thickened.
  8. 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.