This easy veggie stir-fry is a colorful, nutritious, and flavorful dish perfect for a quick meal. Packed with fresh vegetables and a savory sauce, it comes together in minutes, making it an excellent choice for busy weeknights. Serve it with steamed rice or noodles for a satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy – Ready in under 20 minutes.
- Healthy and Nutritious – Loaded with fresh vegetables rich in vitamins and fiber.
- Flavorful Sauce – A perfect balance of savory, tangy, and slightly sweet flavors.
- Versatile – Can be enjoyed with rice, noodles, or even as a filling for wraps.
- Customizable – Easily swap vegetables based on what you have on hand.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Vegetables
- Broccoli florets
- Baby corn, halved
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- Carrots, julienned
- Mushrooms, sliced
Other Ingredients
- Vegetable oil
- Garlic, minced
- Ginger, grated
Sauce
- Soy sauce
- Hoisin sauce
- Rice vinegar
- Cornstarch (mixed with water)
- Sesame oil
- Black pepper
Directions
- Prepare the Sauce – In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, cornstarch slurry, sesame oil, and black pepper. Set aside.
- Stir-Fry the Vegetables – Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and grated ginger, stirring until fragrant.
- Cook the Vegetables – Add broccoli, baby corn, bell peppers, carrots, and mushrooms. Stir-fry for 4-5 minutes until vegetables are slightly tender but still crisp.
- Add the Sauce – Pour the prepared sauce over the vegetables, stirring well to coat evenly. Let the mixture simmer for 2 minutes until the sauce thickens slightly.
- Serve – Garnish with fresh cilantro if desired and serve immediately with steamed rice or noodles.
Servings and Timing
- Servings: 2-4
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
Variations
- Protein Boost – Add tofu, tempeh, or cooked chicken for extra protein.
- Spicy Version – Add a dash of chili flakes or Sriracha to the sauce.
- Gluten-Free Option – Use tamari instead of soy sauce.
- Extra Crunch – Sprinkle toasted sesame seeds or crushed peanuts before serving.
- Different Vegetables – Try snap peas, zucchini, bok choy, or asparagus for variety.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – Reheat in a pan over medium heat, adding a splash of water if needed to loosen the sauce. You can also microwave it for about 1-2 minutes.
FAQs
Can I use frozen vegetables for this stir-fry?
Yes, but they may release more moisture. Thaw them slightly and pat dry before stir-frying.
How do I keep the vegetables crisp?
Cook them over high heat and avoid over-stirring to retain their texture.
Can I make this dish oil-free?
Yes, sauté the garlic and ginger in a little vegetable broth instead of oil.
What’s a good substitute for hoisin sauce?
You can use a mix of soy sauce and a bit of honey or maple syrup for a similar flavor.
Is this dish vegan?
Yes, as long as you use plant-based soy sauce and hoisin sauce.
Can I double the sauce?
Absolutely! If you like more sauce, simply double the sauce ingredients.
What type of mushrooms work best?
Button, cremini, or shiitake mushrooms work well in this stir-fry.
How can I make the sauce thicker?
Increase the cornstarch slightly or let it simmer a bit longer until it thickens.
Can I prepare the sauce ahead of time?
Yes, you can mix the sauce ingredients in advance and store them in the fridge for up to 3 days.
What can I serve with this stir-fry?
Steamed rice, noodles, quinoa, or even cauliflower rice pair well with this dish.
Conclusion
This easy veggie stir-fry is a quick, healthy, and flavorful meal that you can make in under 20 minutes. Packed with colorful vegetables and a delicious sauce, it’s a versatile dish that fits into any diet. Try it today and enjoy a nutritious, homemade meal!
