How can I make my Vegetable Stir Fry more flavorful?

Use fresh garlic, a dash of sesame oil, and a touch of brown sugar to create a balanced sauce. For extra flavor, add a splash of rice vinegar or oyster sauce. Cooking over high heat also helps caramelize the vegetables, enhancing their natural sweetness and depth.

Can I add protein to this Vegetable Stir Fry?

Absolutely! You can easily make this stir fry heartier by adding chicken, shrimp, tofu, or beef. Cook your protein first, remove it from the pan, then stir fry the vegetables and add the protein back in with the sauce. This ensures everything stays tender and flavorful.

How do I keep my vegetables from getting soggy?

The secret is high heat and small batches . Avoid overcrowding the pan, which traps steam and softens the vegetables. Also, don’t overcook—most veggies only need 2–3 minutes to become crisp-tender. Add the sauce right at the end so the texture stays perfect.

Vegetable Stir Fry – Best Dinner Recipe

Name: Vegetable Stir Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-American
Ingredients: 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small zucchini, sliced; 1 cup sugar snap peas; 1 cup carrots, sliced; 1 cup mushrooms, sliced; 2 cups broccoli florets; 1 (15-ounce) can baby corn, drained; 1 (8-ounce) can water chestnuts, drained; 2 green onions, chopped (for garnish); 1 tablespoon sesame seeds (for garnish); 1/4 cup soy sauce; 3 cloves garlic, minced; 3 tablespoons brown sugar; 1 teaspoon sesame oil; 1/2 cup chicken broth (or vegetable broth for vegetarian); 1 tablespoon cornstarch

Description

This easy Vegetable Stir Fry is a quick, healthy, and colorful dish packed with crisp-tender vegetables coated in a savory-sweet soy sauce. Perfect for busy weeknights, it’s ready in under 20 minutes and can be customized with your favorite veggies or proteins like chicken, tofu, or shrimp. Serve it with rice or noodles for a wholesome and satisfying meal.

Ingredients

Scale

1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced
1 cup sugar snap peas
1 cup carrots, sliced
1 cup mushrooms, sliced
2 cups broccoli florets
1 (15-ounce) can baby corn, drained
1 (8-ounce) can water chestnuts, drained
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
1/4 cup soy sauce
3 cloves garlic, minced
3 tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth (or vegetable broth for vegetarian)
1 tablespoon cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Prepare all vegetables by washing and slicing them into uniform pieces to ensure even cooking.
In a large wok or skillet, heat olive oil over medium-high heat until shimmering.
Add the red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts.
Stir fry the vegetables for 2–3 minutes, stirring frequently, until slightly tender but still crisp.
In a small bowl, whisk together soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch until smooth.
Pour the sauce over the vegetables and continue stirring until the sauce thickens and coats the veggies evenly.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve immediately with rice or noodles for a complete meal.

Notes

Cut all vegetables evenly so they cook at the same rate.
Cook over high heat for crisp-tender vegetables.
Do not overcrowd the pan; cook in batches if necessary.
The sauce can be made up to 3 days ahead and stored in the refrigerator.
For a vegan version, substitute chicken broth with vegetable broth.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dinner, Main Course
Method: Stir Fry
Cuisine: Asian-American, Chinese

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 204 kcal
Sugar: 15 g
Sodium: 649 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 0 mg