Asian Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry with crisp vegetables and a sweet-savory sauce, ready in 20 minutes. This asian-inspired asian (vegetarian) ready in about 30 minutes pairs vegetable oil, medium, julienned carrot, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 1 julienned carrot and 1 cup broccoli florets; stir-fry for 3-4 minutes until crisp-tender.
  3. Step 3: Add 1 sliced red bell pepper and 1 cup sliced mushrooms; cook for 2 more minutes until vibrant and tender.
  4. Step 4: Push vegetables to the sides, add 3 minced garlic cloves and 1 tbsp minced ginger to the center; stir for 30 seconds until fragrant.
  5. Step 5: Whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth; pour over vegetables and stir to coat.
  6. Step 6: Cook for 1-2 minutes until sauce thickens and coats vegetables, then stir in 1/4 cup chopped peanuts.
  7. Step 7: Serve immediately over 2 cups cooked brown rice.

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Frequently asked questions

How long does Asian Veggie Stir-Fry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Veggie Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Asian Veggie Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Veggie Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Veggie Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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