Flavour Quest Recipes

Vegetable Stir Fry

Vegetable stir fry is a quick, colorful dish made with crisp-tender vegetables tossed in a savory sauce and cooked over high heat. Fresh, flexible, and ready in minutes, it’s an easy weeknight meal that works on its own or as a side.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Ingredients Method

Ingredients

2 tbsp Vegetable oil (or sesame oil for added flavor)
1 cup Broccoli florets
1 Red bell pepper sliced
1 Yellow bell pepper sliced
1 Carrot thinly sliced
1 cup Snap peas
1/2 cup Mushrooms
2 Cloves garlic minced
1 tsp Ginger fresh, grated
1/4 cup Soy sauce low sodium
1 tbsp Oyster sauce optional
1 tbsp Cornstarch mixed with 2 tablespoons water
1 tbsp Honey or brown sugar
1 tsp Rice vinegar or lime juice
2 tbsp Green onions chopped
Sesame seeds for garnish

Method

Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, vinegar, and cornstarch mixture. Set aside.
Stir-Fry the Vegetables
Heat oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stir for 30 seconds until fragrant. Add broccoli, bell peppers, carrots, snap peas, and mushrooms. Stir-fry for 5–7 minutes, keeping vegetables crisp-tender.
Add Sauce
Pour the sauce into the pan and stir until the vegetables are evenly coated and the sauce thickens slightly.
Finish and Serve
Remove from heat. Top with chopped green onions and sesame seeds. Serve immediately over steamed rice or noodles.

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🔄 Variations

Add tofu, chicken, shrimp, or beef for extra protein.
Swap vegetables based on what you have—broccoli, bell peppers, snap peas, carrots, or mushrooms all work well.
Make it spicy with chili garlic sauce or red pepper flakes.
Use teriyaki or sesame sauce instead of a classic soy-based stir-fry sauce.

🍽️ Serving Suggestions

Pair with steamed jasmine rice, fried rice, or noodles.
Add tofu, shrimp, or chicken for extra protein.

❄️ Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat quickly in a hot skillet or microwave until just warmed through to keep vegetables from becoming soft.

💡 Tips

Prep all ingredients before cooking—stir frying moves quickly.

Cook vegetables in batches if needed to avoid overcrowding the pan.

Keep the heat high for the best texture and flavor.

❓ FAQs

Q: What vegetables work best for stir fry?
A: Firm vegetables like broccoli, carrots, bell peppers, and snap peas hold up best to high heat.

Q: How do I keep vegetables from getting soggy?
A: Use high heat and avoid overcrowding the pan so vegetables sear instead of steam.

Q: Can I make stir fry ahead of time?
A: It’s best fresh, but leftovers reheat well for short-term storage.

Want More Cozy Dinner Ideas?

If you loved this recipe, you’ll love my free Comfort Dinner Guide—packed with easy, satisfying weeknight meals.