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Speedy Veggie Stir Fry

A colorful and crunchy veggie stir fry tossed in a glossy soy-garlic sauce, ready in under 20 minutes.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Keyword: vegetable dish, veggie recipe
Servings: 4

Equipment

  • knife
  • cutting board
  • Large skillet or wok
  • Wooden spoon or spatula

Ingredients

For the Stir Fry:

  • 1 cup bell peppers sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup carrots sliced
  • 1 tablespoon olive or sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 3 green onions sliced

For the Sauce:

  • ¼ cup soy sauce
  • 1 tablespoon water
  • 1 teaspoon sugar optional

Instructions

  • Chop all vegetables into bite-sized pieces.
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add vegetables and stir-fry for 5–7 minutes until crisp-tender.
  • Add garlic and ginger, cooking for 1 minute until fragrant.
  • Stir in soy sauce, water, and sugar, tossing to coat evenly.
  • Cook for another 1–2 minutes until sauce is glossy and heated through.
  • Remove from heat, garnish with green onions, and serve over noodles or rice.

Notes

Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Reheating: Warm gently in a pan or microwave, adding a splash of water or cream to thin the sauce if needed.
Top Tips: Don’t overcrowd the pan to keep veggies crisp and cooked evenly. Prep all veggies before cooking to speed up the stir-fry process. Adjust soy sauce and seasoning to suit your taste.