Vegetable stir fry is a vibrant, nutrient-packed dish that’s quick, versatile, and perfect for any meal. With a medley of fresh vegetables, aromatic garlic and ginger, and a savory sauce, this stir fry is ideal as a main course or a side. It’s easy to make, adaptable for gluten-free diets, and pairs beautifully with rice or noodles.

Vegetable Stir Fry

Why You’ll Love This Vegetable Stir Fry

Quick and Easy: Ready in just 25 minutes.
Versatile: Use any combination of vegetables you have on hand.
Flavorful: Garlic, ginger, and soy sauce create a fragrant, savory dish.
Vegan and Gluten-Free Friendly: Simply swap tamari for soy sauce and skip oyster sauce.
Family-Friendly: Colorful, healthy, and loved by kids and adults alike.

Ingredients

2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
1 onion, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil (or sesame oil)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional)
1 tsp sesame seeds (for garnish)
Salt and pepper, to taste
Cooked rice or noodles, for serving

Instructions

Step 1: Prepare Ingredients
Wash, chop, and slice all vegetables. Set aside to streamline the cooking process.

Step 2: Heat Oil
In a large pan or wok, heat the vegetable oil over medium-high heat until it shimmers.

Step 3: Cook Aromatics
Add minced garlic and grated ginger to the pan. Sauté for about 30 seconds until fragrant.

Step 4: Add Onion
Toss in the sliced onion and cook for 2–3 minutes until translucent.

Step 5: Stir-Fry Vegetables
Add the mixed vegetables. Stir frequently for 5–7 minutes, until they are bright, tender, but still crisp.

Step 6: Add Sauce
Pour in soy sauce and, if desired, oyster sauce. Stir well to coat all the vegetables evenly.

Step 7: Season
Taste and adjust with salt and pepper as needed.

Step 8: Finish and Garnish
Remove the pan from heat. Sprinkle sesame seeds on top and serve immediately.

Step 9: Serve
Plate your vegetable stir fry with cooked rice or noodles for a complete, satisfying meal.

Tips & Variations

Vegetable Choices: Swap in zucchini, mushrooms, bok choy, or snow peas based on seasonality or preference.
Protein Addition: Add tofu, tempeh, or cooked chicken for a more substantial meal.
Sauce Variations: For extra flavor, add a splash of rice vinegar, hoisin sauce, or chili oil.
Crispy Vegetables: Cook vegetables in small batches to maintain a crisp texture.

Serving Size & Nutrition (per serving, 1/4 of recipe)

Calories: 250 kcal
Carbohydrates: 30 g
Protein: 5 g
Fat: 10 g
Sodium: varies with soy sauce
Fiber: 5 g

FAQs

Can I make this gluten-free?
Yes! Replace soy sauce with tamari and omit oyster sauce.

Can I use frozen vegetables?
Absolutely! Just reduce cooking time slightly to avoid overcooking.

Is this dish spicy?
No, but you can add chili flakes or chili oil for heat.

Can I prepare it ahead of time?
It’s best fresh for maximum crispness, but cooked vegetables can be stored in the fridge for up to 2 days.

Conclusion

This vegetable stir fry is a quick, colorful, and flavorful dish perfect for weeknights or meal prep. With minimal ingredients and simple steps, it transforms everyday vegetables into a satisfying, restaurant-quality meal. Keep this recipe in your rotation to make healthy, delicious dinners a breeze.