This quick vegetable stir fry is the kind of dinner you can make when the day gets away from you and everyone’s hungry now. It’s bright, crisp-tender, and coated in a savory, slightly sweet sauce that tastes like takeout—in a good way. You can use whatever veggies you have, toss in some protein if you like, and serve it over rice or noodles.
The whole thing comes together fast, feels fresh, and leaves you with minimal cleanup. It’s the weeknight hero you’ll make again and again.
What Makes This Recipe So Good
- Ready in 20 minutes: Quick prep, quick cook, no fuss.
- Flexible and forgiving: Use any vegetables you’ve got—fresh or frozen.
- Balanced sauce: Savory, a little sweet, with just enough garlic and ginger to wake everything up.
- Better-than-takeout vibes: Big flavor without heavy oil or mystery ingredients.
- Easy to customize: Add tofu, chicken, shrimp, or tempeh. Make it spicy or keep it mild.
- Meal prep friendly: Keeps well and reheats without getting soggy when stored right.
What You’ll Need
- Vegetables (6–7 cups total): Broccoli florets, bell peppers, snap peas, carrots, mushrooms, zucchini, red onion, or baby corn.
Use a mix for color and texture.
- Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated). If you’re short on time, use 1 teaspoon garlic powder and 1/2 teaspoon ground ginger.
- Oil: 1–2 tablespoons neutral oil with a high smoke point (avocado, canola, or peanut oil).
- Sauce:
- 1/3 cup low-sodium soy sauce or tamari
- 2 tablespoons hoisin sauce (or oyster sauce for a less sweet finish)
- 1 tablespoon rice vinegar or lime juice
- 1–2 tablespoons maple syrup, honey, or brown sugar
- 1 teaspoon toasted sesame oil
- 1/4–1/2 teaspoon red pepper flakes or 1–2 teaspoons sriracha (optional, for heat)
- 1/2 cup water or low-sodium vegetable broth
- 1 tablespoon cornstarch (for thickening)
- Garnishes: Sesame seeds, sliced green onions, lime wedges.
- To serve: Cooked rice, quinoa, or noodles.
- Optional protein: Firm tofu, chicken breast or thighs, shrimp, or tempeh (8–12 ounces). Season lightly with salt and pepper.
How to Make It
- Prep the sauce: In a bowl, whisk soy sauce, hoisin, vinegar, sweetener, sesame oil, red pepper flakes (if using), water/broth, and cornstarch until smooth.
Set aside.
- Get your veggies ready: Cut everything into bite-size pieces. Keep firmer veggies (carrots, broccoli) separate from quick-cook ones (peppers, mushrooms, snap peas) so you can add them in stages.
- Heat the pan: Set a large skillet or wok over medium-high heat. Add oil and let it shimmer.
You want it hot so the veggies sear instead of steam.
- If adding protein, cook it first: Stir-fry seasoned tofu, chicken, shrimp, or tempeh until browned and cooked through. Remove to a plate.
- Start with firm veggies: Add carrots and broccoli. Stir-fry 2–3 minutes, tossing often so they char lightly but don’t burn.
- Add quick-cook veggies: Toss in bell peppers, mushrooms, zucchini, and snap peas.
Stir-fry another 2–3 minutes until crisp-tender.
- Aromatics go in: Push veggies to the sides, add a splash of oil if needed, then add garlic and ginger to the center. Cook 30 seconds until fragrant.
- Sauce it up: Whisk the sauce again and pour it in. It will thicken quickly.
Toss to coat everything evenly. If too thick, splash in a tablespoon or two of water.
- Finish and serve: Return cooked protein to the pan (if using) and toss. Turn off heat.
Garnish with sesame seeds and green onions. Serve over rice or noodles with lime wedges.
How to Store
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Reheat: Warm in a skillet over medium heat with a splash of water until glossy and hot. Microwave works in a pinch—heat in 45-second bursts and stir.
- Freezer: Best within 2 months.
Freeze in portions. Thaw overnight in the fridge, then reheat on the stove. Note: snap peas and zucchini soften after freezing, but flavor stays great.
Health Benefits
- Loaded with fiber: Veggies like broccoli, peppers, and snap peas help keep you full and support digestion.
- Micronutrient rich: You’ll get vitamins A, C, K, and folate, plus potassium and antioxidants that support immune health and reduce inflammation.
- Balanced macronutrients: Add tofu, chicken, or shrimp for protein; serve with rice or quinoa for complex carbs; use a modest amount of heart-healthy oil.
- Lower sodium option: Using low-sodium soy sauce and broth keeps the salt in check without losing flavor.
What Not to Do
- Don’t overcrowd the pan: If the pan is packed, veggies steam and get soggy.
Cook in batches if needed.
- Don’t start with a cold pan: You need high heat to get that quick sear and crisp-tender texture.
- Don’t skip cornstarch: It’s what makes the sauce cling. Without it, the sauce can taste thin and runny.
- Don’t overcook the vegetables: Pull them while still vibrant and slightly crisp. They’ll soften a bit as they sit.
- Don’t add garlic too early: It burns fast.
Add it after the veggies have had a head start.
Recipe Variations
- Sweet and spicy: Add pineapple chunks and 1–2 teaspoons sriracha or gochujang.
- Garlic black pepper: Double the garlic and add 1 teaspoon coarse black pepper; swap hoisin for oyster sauce.
- Peanut twist: Stir 2 tablespoons peanut butter into the sauce and garnish with crushed peanuts and cilantro.
- Lemon-ginger: Swap rice vinegar for fresh lemon juice and add extra ginger. Finish with lemon zest.
- Sesame teriyaki: Use teriyaki sauce in place of hoisin and increase sesame oil to 2 teaspoons.
- Low-carb: Serve over cauliflower rice or shirataki noodles and load up on non-starchy vegetables.
- High-protein: Use extra-firm tofu and chicken together, or add edamame for an easy protein boost.
FAQ
Can I use frozen vegetables?
Yes. Use them straight from the freezer—no thawing.
Cook over high heat and don’t crowd the pan. Expect a slightly softer texture, but the flavor will still be great.
What’s the best pan for stir fry?
A wok is ideal, but a large, heavy skillet works well. The key is high heat and enough surface area so the vegetables sear, not steam.
How can I make it gluten-free?
Use tamari or a certified gluten-free soy sauce.
Check labels on hoisin or swap it for a gluten-free alternative like coconut aminos plus a little extra cornstarch.
Can I make it without cornstarch?
Yes. Use arrowroot or tapioca starch in the same amount. If you skip thickener entirely, simmer the sauce a bit longer and understand it won’t cling as much.
How do I keep tofu from crumbling?
Use extra-firm tofu, press it for 15–20 minutes, then cut into cubes.
Pat dry and sear in a hot pan with oil; don’t move it too much until it forms a crust.
Is there a way to reduce sodium?
Use low-sodium soy sauce and broth, and add a squeeze of lime at the end to boost flavor without extra salt. You can also cut soy sauce with water by 1–2 tablespoons.
What can I use instead of hoisin?
Try oyster sauce for savory depth, or a mix of soy sauce, a touch of honey, and a pinch of five-spice for a similar vibe.
How do I reheat without making it mushy?
Reheat in a skillet over medium heat with a splash of water or broth, stirring just until hot. Avoid overcooking; you only need 2–3 minutes.
Can I meal prep this?
Absolutely.
Prep the sauce and chop veggies ahead. Cook fresh in 10 minutes on weeknights, or cook the full recipe and portion into containers with rice.
In Conclusion
This easy vegetable stir fry checks every weeknight box: fast, colorful, and loaded with flavor. The sauce is simple but satisfying, and the technique is straightforward enough for any skill level.
Keep the pantry staples on hand, use whatever veggies you have, and make it your own with protein or spice. Once you try it, you’ll keep it on repeat—because dinner really can be this quick and good.