Description

This vegetable stir fry is quick, healthy, and bursting with flavor. Loaded with crisp, colorful veggies and tossed in a simple homemade stir fry sauce, it’s perfect as a light main dish or a tasty side. Serve it over rice or noodles for a satisfying plant-based meal!

Ingredients

For the Stir Fry:

1 tablespoon vegetable oil (or sesame oil for flavor)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snow peas or snap peas
1 medium carrot, thinly sliced
1/2 red onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

For the Stir Fry Sauce:

1/4 cup low sodium soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/3 cup water
Optional: 1 teaspoon sesame oil or sriracha for added flavor or spice

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Instructions

Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, and optional sesame oil or sriracha. Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, sauté for 30 seconds until fragrant.
Add all the chopped vegetables. Stir-fry for 5–7 minutes, stirring frequently, until vegetables are crisp-tender.
Pour the sauce into the skillet. Stir well and cook for another 1–2 minutes, until the sauce thickens and coats the veggies.

Remove from heat and serve immediately over rice or noodles.

Notes

Customize with any veggies you like: mushrooms, zucchini, green beans, or baby corn all work great.
Want more protein? Add tofu, tempeh, or cooked chicken.

Top with sesame seeds, chopped green onions, or crushed peanuts for extra flavor and crunch.