Easy Vegetable Stir Fry

Vegetable stir fry in a cast iron skillet.

5 from 3 ratings

from kristineskitchenblog.com

This vegetable stir fry is an easy vegetarian meal made with lots of nutritious veggies and the best stir fry sauce. Serve it over rice or quinoa for a quick lunch or dinner.

Prep Time22

Cook Time8

Total Time30

Servings: servings

Calories: 208kcal

Author: Kristine Rosenblatt

Ingredients

For the Sauce

½ cup low sodium vegetable broth or chicken 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 or to taste, optional, for spicy sauce

For the Stir-Fry

2 tablespoons olive oil or avocado oil divided
2 cups bite-size pieces broccoli florets
2 large carrots thinly sliced on the diagonal
8 ounces cremini mushrooms sliced
1 cup sugar snap peas or snow peas
1 red bell pepper thinly sliced into 1-inch long strips
1 yellow bell pepper thinly sliced into 1-inch long strips
4 green onions sliced, plus more for serving

For Serving

sesame seeds optional
cooked brown rice, white rice or quinoa

Instructions

Whisk together all sauce ingredients in a small bowl or liquid measuring cup. Set aside.
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, 1 tablespoon cornstarch, ⅛ teaspoon crushed red pepper flakes
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots and stir-fry, stirring often, for 2 minutes. Add the remaining tablespoon of oil, as well as the mushrooms and snap peas to the pan. Cook, stirring, for 2 more minutes. Then add the red and yellow bell peppers and stir-fry for 1 more minute, until vegetables are almost crisp-tender.
2 tablespoons olive oil or avocado oil, 2 cups bite-size pieces broccoli florets, 2 large carrots, 8 ounces cremini mushrooms, 1 cup sugar snap peas, 1 red bell pepper, 1 yellow bell pepper
Whisk the sauce once more to make sure it is well combined. Pour the sauce into the pan with the vegetables and cook until thickened, stirring constantly, 1-2 minutes. Stir in the green onions. Remove pan from heat.
4 green onions
Serve vegetable stir-fry over rice or quinoa, garnished with additional green onions and sesame seeds, or as desired.

Video

Notes

Other vegetables that can be used in this stir fry include snow peas, asparagus, bok choy, cauliflower, zucchini, baby corn, green beans, cabbage, celery, water chestnuts and red or yellow onion.
Gluten-free: To make this recipe gluten-free, use gluten-free tamari, gluten-free soy sauce or coconut aminos instead of regular soy sauce.
Add peanuts or cashews: I like to stir in peanuts or cashews right before serving for added protein and a satisfying crunch.
Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet on the stove.

Nutrition

Nutrition information is only an estimate.