Veggie Stir Fry
A quick and vibrant stir fry featuring crunchy vegetables and a savory soy-ginger sauce. This asian fusion-inspired stir fry (vegetarian, vegan optional) ready in about 25 minutes pairs sesame oil, minced garlic cloves, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 2 tbsp sesame oil
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 large, sliced into thin strips red bell pepper
- 2 cups broccoli florets
- 1 cup snap peas
- 2 medium, julienned carrots
- 1 cup, sliced shiitake mushrooms
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 2, sliced thinly green onions
- 1 tbsp toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
- Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 4: Add 1 large sliced red bell pepper, 2 cups broccoli florets, 1 cup snap peas, 2 julienned carrots, and 1 cup sliced shiitake mushrooms. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant.
- Step 5: Pour the prepared sauce over the vegetables and stir continuously for 1-2 minutes until the sauce thickens and coats the veggies beautifully.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving immediately.
Frequently asked questions
How long does Veggie Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 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 sesame oil from drying out.
Can I substitute ingredients in 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 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 Veggie Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian, vegan optional based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
