Vegetable Stir-Fry
A vibrant, crisp veggie stir-fry with a savory garlic-ginger sauce — on the table in 15 minutes.
Ingredients
Serves 4
- 3 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 medium carrot, julienned or thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp cornstarch mixed with 2 tbsp water
- Sesame seeds and sliced scallions to garnish
Instructions
- 1Whisk together the sauce: soy sauce, sesame oil, rice vinegar, honey, and the cornstarch slurry. Set aside.
- 2Heat vegetable oil in a large wok or skillet over HIGH heat until shimmering and almost smoking. High heat is non-negotiable — medium heat steams the vegetables instead of searing them.
- 3Add the carrots and broccoli first (the densest vegetables) and stir-fry for 2 minutes, keeping them moving constantly.
- 4Add the mushrooms and bell pepper. Stir-fry for another 2 minutes until the mushrooms start to soften and the peppers are bright.
- 5Push everything to the sides of the pan and add garlic and ginger to the center. Cook for 30 seconds until fragrant, then stir into the vegetables.
- 6Add the snap peas and pour the sauce over everything. Toss to coat and cook for 1–2 minutes until the sauce thickens and coats all the vegetables in a glossy sheen.
- 7Serve immediately over steamed rice or noodles, topped with sesame seeds and scallions.
Pro Tips
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Cut all vegetables to roughly the same size before you start — this ensures they cook evenly. Dense vegetables like carrot should be cut small or thin; quick-cooking ones like snap peas can be left whole.
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Don't overcrowd the pan — if you're making a large batch, cook in two separate batches and combine at the sauce stage. Overcrowding drops the pan temperature and everything steams instead of stir-fries.
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Prep everything before you turn on the heat. Stir-fry moves fast and there is no time to chop mid-cook — mise en place is mandatory.
Frequently Asked Questions
What vegetables work best in a stir-fry?
Almost any vegetable works — the key is adding them in order of density. Start with the hardest (carrot, broccoli, cauliflower), then add medium vegetables (bell pepper, mushrooms, zucchini), then finish with quick-cooking ones (snap peas, spinach, bok choy). Each group needs about 2 minutes. Avoid watery vegetables like cucumber, which release liquid and dilute the sauce.
How do I make stir-fry sauce from scratch?
The simple formula: 3 parts soy sauce, 1 part sesame oil, 1 part acid (rice vinegar or lime juice), a touch of sweetness (honey or sugar), and a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) to thicken. From there, add garlic, ginger, chili, or oyster sauce to customize. Make double and store in the fridge for a week.
Can I add tofu or eggs to this stir-fry for protein?
Yes — for tofu, press extra-firm tofu dry, cube it, and cook it in a separate pan with 1 tbsp of oil until golden on all sides before adding to the wok with the sauce. For eggs, push the cooked vegetables aside, scramble 2–3 eggs in the empty space, then fold them through once set. Both add protein without complicating the recipe.
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