Veggie Stir Fry

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're looking for a quick, colorful, and satisfying meal, this Veggie Stir Fry is where it's at. Loaded with fresh vegetables and a hint of ginger and garlic, it's perfect for those weeknights when you want something both healthy and fast.

Ingredients for Veggie Stir Fry

Sesame oil adds a nutty depth that’s essential for that authentic stir fry flavor. Broccoli florets bring a nice crunch and loads of nutrients. Red and yellow bell peppers add sweetness and a pop of color. Snap peas contribute a fresh, crisp texture. Minced garlic and ginger form the aromatic base, infusing the dish with their warm, spicy notes. Soy sauce and rice vinegar create a savory, tangy sauce that ties everything together. Finally, a sprinkle of sesame seeds adds a delightful crunch and visual appeal.

Tips & Tricks

  • Prep all your ingredients before you start cooking. Stir fries move quickly, and having everything ready will make the process seamless.
  • If you prefer softer vegetables, add a splash of water to the pan and cover it for a minute to steam them slightly.
  • Use a large enough pan to avoid overcrowding. This ensures your veggies stir-fry instead of steam.

Serving Suggestions

This stir fry pairs wonderfully with a side of steamed dumplings or a light cucumber salad. For added protein, toss in some tofu, tempeh, or grilled chicken.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to swap in any vegetables you have, like carrots, zucchini, or mushrooms.
Is there a substitute for sesame oil?
You can use olive oil, but the flavor will be slightly different. Sesame oil provides a signature nutty flavor.
Can I make this dish in advance?
Yes, but it's best enjoyed fresh. If making ahead, store the veggies and grains separately to prevent sogginess.

Veggie Stir Fry Recipe Walkthrough

Start by heating your sesame oil in a large skillet or wok over medium-high heat. This is where the magic begins. As the oil heats, it releases its rich aroma, setting the stage for your stir fry.

Next, add your minced garlic and ginger. Sauté them for about 30 seconds. You'll know they're ready when your kitchen smells absolutely delightful — that's your cue.

Now, toss in your broccoli, bell peppers, and snap peas. Stir-fry them for about 5 to 7 minutes. You’re aiming for tender-crisp veggies here, so keep them moving in the pan to ensure even cooking.

Pour in the soy sauce and rice vinegar, giving everything a good mix. Let it cook for another minute. The sauce should lightly coat all the vegetables, adding that final touch of flavor.

Finish by seasoning with salt and pepper to taste. Sprinkle with sesame seeds just before serving over your cooked brown rice or quinoa.

Why You'll Love This Recipe

  • Quick to prepare — perfect for busy weeknights.
  • Loaded with fresh, vibrant vegetables.
  • Customizable to suit your taste preferences or what you have on hand.
  • Vegan and gluten-free, making it a crowd-pleaser for various dietary needs.

Ingredients

1 tbsp sesame oil
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
1 inch ginger, minced
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame seeds
Salt and pepper to taste
2 cups cooked brown rice or quinoa

Step-by-step Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
3. Add broccoli, bell peppers, and snap peas, stir-fry for 5-7 minutes until tender-crisp.
4. Stir in soy sauce and rice vinegar, cooking for another minute.
5. Season with salt and pepper to taste, and sprinkle with sesame seeds before serving over brown rice or quinoa.

Ratings and Comments

Thank you for your rating!