Go Back
–+ servings
Vegetable Stir Fry

Quick and Easy Vegetable Stir Fry Recipe for Busy Weeknights

Delicious Vegetable Stir Fry, perfect for quick weeknight dinners. Bursting with flavor and nutrition, this dish is sure to impress everyone.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce Ingredients
  • ½ cup low sodium vegetable broth
  • ⅓ cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 ½ tablespoons minced fresh ginger
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • ⅛ teaspoon crushed red pepper flakes optional
Vegetables
  • 2 tablespoons olive oil or avocado oil divided
  • 2 cups broccoli florets
  • 2 large carrots thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 1 cup sugar snap peas
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 4 green onions sliced for garnish

Equipment

  • Wok

Method
 

Preparation
  1. Prepare the sauce by combining all sauce ingredients in a bowl and mixing well.
  2. Heat 1 tablespoon of oil in a wok over high heat. Add broccoli and carrots; stir-fry for 2-3 minutes.
  3. Add mushrooms, snap peas, and bell peppers; stir-fry for another 3-4 minutes.
  4. Pour in the sauce and cook until thickened, about 1-2 minutes.
  5. Serve hot, garnished with green onions.

Nutrition

Serving: 1servingCalories: 150kcalProtein: 5g

Notes

Feel free to personalize your Vegetable Stir Fry with different vegetables or proteins. Store in an airtight container for up to three days.

Tried this recipe?

Let us know how it was!