Simple Vegetable Stir-fry
This under 30 minute vegetable stir-fry is a texture and flavor sensation. I love how simple it is to put together and that you can pile in loads of different veggies and fresh herbs.
A perfect foundation for flavor building, use this recipe to create your own version by experimenting with different sauces and seasonings.
You can also try my crispy sesame garlic tofu with vegetables or my vegetable lo mein recipes.
Why you’ll love this simple vegetable stir-fry
- Healthy: Stir-fries are a great way to load up on nutritious vegetables that are packed with vitamins and minerals. They are also a great source of fiber.
- Versatile: You can use whatever vegetables you have on hand to make a stir-fry. This means that it’s a great way to use up any vegetables that are starting to wilt in your fridge.
- Easy: Stir-fries are quick and easy to make, which makes them perfect for busy weeknights. You can have a healthy and delicious meal on the table in under 30 minutes.
- Customizable: You can customize a stir-fry to your taste preferences by adding in your favorite vegetables, protein, and sauces.
- Budget-friendly: Stir-fries are a great way to stretch your food budget. Vegetables are typically less expensive than meat, and you can use up any leftover vegetables that you have on hand.
- Delicious: A well-made stir-fry is bursting with flavor from the combination of fresh vegetables and savory sauces. It’s a healthy and tasty meal that the whole family will enjoy.
- Leftover-friendly: Any leftover stir-fry can be stored in the fridge or freezer for a quick and easy meal later on. It’s a great way to meal prep for the week ahead.
Ingredients and substitution notes
Fresh vegetables:
- Onion: You can use any type of onion you like, such as yellow, white, or red onion.
- Red and yellow peppers: You can use any color bell peppers you prefer, or mix and match for a variety of colors.
- Zucchini: You can substitute with yellow squash or other summer squash if you prefer.
- Broccoli: You can use florets of fresh broccoli, or substitute with other cruciferous vegetables like cauliflower.
- Snow peas: If you can’t find snow peas, you can substitute with sugar snap peas.
- Bok choy leaf and stem: Bok choy is a type of Chinese cabbage that can be found at most Asian grocery stores. You can substitute with other leafy greens like kale or Swiss chard.
Stir-fry sauce:
- Corn starch: Used as a thickening agent.
- Bragg Liquid Aminos (soy sauce): Bragg’s is a gluten-free soy sauce alternative made from soybeans and water. You can use regular soy sauce if you’re not gluten-free.
- Fresh lemon juice: You can substitute with lime juice if you prefer.
- Agave nectar: You can substitute with maple syrup if you prefer.
- Sesame oil: Gives a lovely rounded taste to the recipe. You can leave it out if you don’t have it or don’t like it.
- Garlic and ginger: I love to use fresh garlic and ginger in my stir-fries for the best flavor.
Vegetable Stir-fry Recipe variations and add-ins
- Noodles: Cook some noodles separately and add them to the stir-fry at the end of cooking. This turns your simple stir-fry into a delicious noodle dish.
- Spices: Experiment with different spices and herbs to add more flavor to your stir-fry. Some examples include chili flakes, cumin, coriander, turmeric, and basil.
- Vegetables: Mix and match different vegetables to add variety to your stir-fry. Some great options include carrots, mushrooms, cabbage, bean sprouts, and snap peas.
- Seeds and nuts: Add some crunch to your stir-fry by sprinkling in some sesame seeds, peanuts, or cashews.
- Fresh herbs: Garnish your stir-fry with some fresh herbs like cilantro, basil, or parsley to add freshness and aroma.
Top tips for making vegetable stir-fry
- Cut vegetables uniformly: Cut the vegetables into uniform size pieces to ensure even cooking. This will also help to avoid overcooking or undercooking some of the vegetables.
- Cook the vegetables in the right order: Start with the vegetables that take the longest to cook, like broccoli and carrots, and add the quicker-cooking vegetables like snow peas and bok choy towards the end.
- Keep the heat high: To achieve a perfect stir-fry, you need high heat to cook the vegetables quickly and maintain their texture and color. If the heat is too low, the vegetables will become mushy and won’t have that crisp texture.
- Use a non-stick pan or wok: Using a non-stick pan or wok will prevent the vegetables from sticking to the pan and make it easier to stir-fry.
- Make the stir-fry sauce in advance: Mix the stir-fry sauce ingredients in a bowl before starting to cook. This way, you can add it quickly when the vegetables are almost done, and the sauce will have time to thicken and coat the vegetables evenly.
- Add garlic and ginger at the end: Adding minced garlic and ginger towards the end of cooking will prevent them from burning and impart their flavors to the dish.
Make ahead of instructions and storage
Allow the stir-fry to cool down to room temperature before storing it in an airtight container.
Store the stir-fry in the refrigerator for up to 3-4 days.
Reheating:
To reheat the stir-fry, heat a little bit of oil in a non-stick pan over medium-high heat. Once the oil is hot, add the stir-fry and cook for a few minutes, stirring occasionally, until heated through.
FAQs
Can I use vegetable oil instead of olive oil?
Yes, you can use vegetable oil instead of olive oil for stir-fry. However, vegetable oil has a higher smoke point, so it can withstand higher cooking temperatures without burning.
How do I prevent the vegetables from becoming mushy?
To prevent the vegetables from becoming mushy, make sure to cook them quickly over high heat and avoid overcrowding the pan. Cook the vegetables in batches if needed.
Can I add tofu to a vegetable stir-fry?
Yes, you can add tofu to a vegetable stir-fry. Make sure to cook the protein separately before adding it to the stir-fry or cook it in the same pan before adding the vegetables.
How can I make the stir-fry sauce thicker?
To make the stir-fry sauce thicker, mix a small amount of cornstarch with cold water in a bowl and add it to the sauce towards the end of cooking. Stir constantly until the sauce thickens and coats the vegetables evenly.
Wrapping it up
Give this colorful and festive vegetable stir-fry a go – let me know what you think of the recipe and whether you added your own touch!
Simple Vegetable Stir-Fry
Ingredients
- 4–5 cups of fresh vegetables
- 1 tablespoon olive oil for stir frying
Suggestion:
- 1/2 onion, sliced
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 1/2 zucchini, sliced
- 1 broccoli crown, evenly divided into bite size pieces
- 1/2 cup snow peas
- 1 bok choy leaf and stem, chopped
Stir-fry sauce:
- 1/3 cup cold water
- 1 tablespoon corn starch
- 1/4 cup Bragg Liquid Aminos (soy sauce)
- 1 tablespoon fresh lemon juice
- 1 tablespoon agave nectar
- 1 tablespoon sesame oil
- 1 large garlic clove, minced
- 1 teaspoon grated fresh ginger
- pinch of red pepper
- 1 green onion, sliced
Instructions
- Start by making the stir-fry sauce. Combine water and corn starch to make a slurry. Then add all the other ingredients, mix together and set aside
- Prepare and cut vegetables. Cut the vegetables into uniform size pieces to ensure even cooking. This will also help to avoid overcooking or undercooking some of the vegetables.
- Preheat wok or skillet, it should be very hot. Coat the sides of pan with about 1 tablespoon of olive oil and add onion and peppers, cook for about 1 minute, while tossing the vegetables continuously.
- Add the broccoli and zucchini, cook for an additional 2-3 minutes, while still tossing continuously.
- Finally add snow peas and bok choy, cook for 1 minute, tossing continuously.
- Finally add stir fry sauce, and let it thicken for a couple of minutes. Serve over rice or noodles.