Go Back
To make a great Easy Veggie Stir Fry, you need fresh ingredients. Here’s what you’ll need: - 1 cup broccoli florets - 1 bell pepper (red or yellow), sliced - 1 carrot, julienned - 1 cup snap peas - 1 small zucchini, sliced - 3 cloves garlic, minced - 1-inch piece fresh ginger, grated - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon sesame seeds (optional) - Salt and pepper to taste - Cooked rice or noodles (for serving) These ingredients bring color and flavor to your dish. You can mix and match veggies based on what you have. Just keep the basic idea of fresh, crunchy vegetables for the best taste. Enjoy creating your dish with these simple ingredients! For the full recipe, check out Easy Veggie Stir Fry. Start by washing your veggies. Rinse them under cold water to remove dirt. Use a clean cutting board and knife for chopping. Chop the broccoli, bell pepper, carrot, snap peas, and zucchini into bite-sized pieces. This helps them cook evenly. Uniform sizes mean each piece gets tender at the same time. Heat the olive oil in a large pan over medium-high heat. The oil should shimmer, not smoke. Next, add minced garlic and grated ginger. Sauté for about 30 seconds. The aroma will fill your kitchen! Now, toss in the broccoli and carrots first. They take longer to cook. Stir-fry them for 2-3 minutes. Then, add the bell pepper, snap peas, and zucchini. Drizzle soy sauce and sesame oil over them. Continue to stir-fry for another 3-4 minutes. The vegetables should be tender but still crisp. Taste your stir fry. Adjust seasoning with salt and pepper if needed. For extra flavor, sprinkle sesame seeds right before serving. Serve this vibrant mix over cooked rice or noodles for a filling meal. Remember, this is a quick and easy recipe that highlights fresh flavors! For the complete details, check the Full Recipe. For a great stir-fry, select fresh veggies. They should be crisp and bright. Here are my top picks: - Broccoli florets - Bell pepper (red or yellow) - Carrot - Snap peas - Zucchini You can also use seasonal vegetables. In spring, try asparagus or peas. In fall, add squash or kale. This keeps your dish fresh and exciting. To boost flavor, play with your seasonings. Besides soy sauce, try these: - Garlic - Ginger - Chili flakes - Fresh herbs like cilantro For added protein, toss in cooked chicken, shrimp, or tofu. You can also top with nuts or sesame seeds for crunch. This makes the meal hearty and satisfying. Using a wok gives you high heat and quick cooking. It’s great for stir-frying. If you don’t have one, a frying pan works too. Just make sure it’s large enough for all the veggies. Control the heat well. Start high to sear the vegetables. Then lower it to cook through without burning. This way, you’ll get that perfect tender-crisp texture. For the full recipe, check out Easy Veggie Stir Fry. {{image_2}} You can change the flavor of your Easy Veggie Stir Fry by using different cuisines. For Asian-inspired flavors, add soy sauce, ginger, and sesame oil. These ingredients give your dish that classic, savory taste. You can also sprinkle some chili flakes for a spicy kick. If you want a Mediterranean twist, swap the soy sauce for olive oil and lemon juice. Toss in some olives and artichokes for a fresh taste. Use herbs like oregano and basil to brighten up the dish. This variation is both light and flavorful, perfect for a sunny day. Making your stir fry fit your diet is easy. For gluten-free options, use tamari instead of soy sauce. This keeps all the flavor without the gluten. You can also check that your sesame oil is gluten-free. If you're vegan or vegetarian, skip the meat and focus on the veggies. You can add tofu or tempeh for protein. Both options soak up flavors well and add texture. These choices make your stir fry filling and nutritious. You don't have to stick to the stove when making stir fry. You can roast your veggies in the oven for a different flavor. Set the oven to 425°F (220°C) and roast for about 20 minutes. This method gives your veggies a nice caramelized taste. Another option is using an Instant Pot. Toss all your ingredients in and set it to manual for 3 minutes. This method saves time and keeps the veggies tender. It’s a quick way to enjoy a delicious meal without much fuss. For more details, check out the Full Recipe. To keep your veggie stir fry fresh, use airtight containers. Make sure the stir fry cools down before sealing. This helps prevent moisture buildup, which can make the veggies soggy. Store your leftovers in the fridge for up to three days. If you want to keep it longer, think about freezing. When reheating stir fry, I find the stove is best. Heat a pan over medium heat and add a splash of water. This method steams the veggies, keeping them crisp. Avoid microwaving, as it can make them soggy. Stir occasionally to heat evenly. Yes, you can freeze stir fry! To freeze, let it cool completely. Then, portion it into freezer bags or containers. Try to remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat on the stove for best results. For stir fry, cut vegetables into uniform pieces. This helps them cook evenly. Use a sharp knife for clean cuts. Aim for bite-sized pieces, about 1 inch. This size cooks quickly and keeps a nice crunch. For example, chop broccoli into florets and slice bell peppers thinly. Keep carrots julienned for fast cooking. Yes, you can use frozen vegetables. They save time and are convenient. Frozen veggies are often flash-frozen to lock in nutrients. However, they may release water when cooked. This can make the stir fry soggy. Fresh vegetables have a better crunch and flavor. If using frozen, cook them for a shorter time. You can add many proteins to your stir fry. Popular options include chicken, shrimp, tofu, or beef. For chicken, cut it into small pieces and cook it first. For shrimp, add them once the veggies are almost done. Tofu is great for a plant-based option. Just cube it and pan-fry until golden. To achieve restaurant-quality flavor, focus on sauces and seasoning. Use soy sauce or tamari for depth. Add a splash of sesame oil for a nutty taste. Consider fresh herbs like basil or cilantro for freshness. Don't forget to taste as you cook. A pinch of salt or pepper can elevate the dish. You can find more details in the Full Recipe. We explored how to create a tasty veggie stir-fry. You learned about the key ingredients like broccoli and snap peas. You now know the steps to prepare, cook, and serve your dish. Remember to choose fresh veggies and adjust flavors to your liking. Don’t forget the tips for storage and reheating. Try variations to keep your meals exciting. Enjoy your cooking and share your creations with others!

Easy Veggie Stir Fry

Discover how to whip up a delightful Easy Veggie Stir Fry that's packed with flavor and nutrition! This quick recipe features vibrant broccoli, bell peppers, zucchini, and more, all tossed in a savory sauce that’s perfect over rice or noodles. In just 20 minutes, you can create a colorful and healthy meal your whole family will love. Click through to explore the full recipe and get inspired to make this tasty dish today!
Print Recipe Pin Recipe

Ingredients
  

1 cup broccoli florets

1 bell pepper (red or yellow), sliced

1 carrot, julienned

1 cup snap peas

1 small zucchini, sliced

3 cloves garlic, minced

1-inch piece fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon sesame seeds (optional)

Salt and pepper to taste

Cooked rice or noodles (for serving)

Instructions
 

Begin by prepping all vegetables. Wash and chop the broccoli, bell pepper, carrot, snap peas, and zucchini into bite-sized pieces.

    Heat the olive oil in a large pan or wok over medium-high heat.

      Add the minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.

        Toss in the broccoli and carrots first, as they take longer to cook. Stir-fry for 2-3 minutes.

          Add the bell pepper, snap peas, and zucchini to the pan. Drizzle the soy sauce and sesame oil over the vegetables, and continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

            Season with salt and pepper to taste. If you’d like, sprinkle sesame seeds over the stir-fry just before serving.

              Serve the stir-fry over cooked rice or noodles for a hearty meal.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4