Easiest Vegetable Stir Fry

Name: Easiest Vegetable Stir Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small zucchini, sliced; 1 cup sugar snap peas; 1 cup sliced carrots; 1 cup sliced mushrooms; 2 cups broccoli florets; 1 (15-oz) can baby corn, drained; 1 (8-oz) can water chestnuts, drained; Green onions, sliced (for garnish); Sesame seeds (for garnish); ¼ cup soy sauce; 3 garlic cloves, minced; 3 tablespoons brown sugar; 1 teaspoon sesame oil; ½ cup chicken broth; 1 tablespoon cornstarch

I’m always looking for a dinner that’s fast, flexible, and loaded with veggies, and this Easiest Vegetable Stir Fry ticks every box. In under 20 minutes I can have a colorful, flavorful meal that uses whatever produce I have on hand—no takeout required.

Why You’ll Love This Recipe

I love that this stir fry comes together so quickly without sacrificing flavor or texture. The combination of crisp-tender broccoli, snap peas, bell peppers, and carrots gives every bite a fresh crunch, while the savory-sweet sauce coats everything in deliciousness. I appreciate how customizable it is—I can swap in the veggies I have on hand, add nuts for extra crunch, or even stir in a protein if I want. It’s my go-to rescue dinner on busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced
1 cup sugar snap peas
1 cup sliced carrots
1 cup sliced mushrooms
2 cups broccoli florets
1 (15-ounce) can baby corn, drained
1 (8-ounce) can water chestnuts, drained
green onions, sliced (for garnish)
sesame seeds (for garnish)

Sauce:

¼ cup soy sauce
3 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon sesame oil
½ cup chicken broth
1 tablespoon cornstarch

directions

Heat the olive oil in a wok or large skillet over medium-high heat.
Add the bell peppers, zucchini, snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Stir-fry for 2–3 minutes, tossing frequently, until the vegetables are just starting to soften but still crisp-tender.
In a small bowl, whisk together the soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch until smooth.
Pour the sauce over the vegetables and continue cooking, stirring constantly, until the sauce thickens and the veggies reach your desired tenderness, about 1–2 minutes more.
Remove from heat, garnish with sliced green onions and a sprinkle of sesame seeds, and serve immediately over rice or noodles.

Servings and timing

Yield: 6 servings
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

Swap broccoli for cauliflower or snap peas for green beans if you prefer.
Add ½ cup of cashews or sliced almonds for extra crunch.
Stir in a handful of baby spinach or bok choy leaves at the end for more greens.
Make it spicy by drizzling in sriracha or red pepper flakes with the sauce.
Use tamari in place of soy sauce and vegetable broth instead of chicken to make it vegetarian and gluten-free.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, I gently warm the stir fry in a skillet over medium heat until heated through, adding a splash of broth or water if the sauce has thickened too much. It also reheats well in the microwave—just heat in 30-second intervals, stirring in between.

FAQs

How can I make this stir fry gluten-free?

I replace the soy sauce with gluten-free tamari and use vegetable broth instead of chicken. Everything else stays the same for a naturally gluten-free version.

Can I use frozen vegetables?

Absolutely. I thaw and drain any excess water from frozen veggies before stir-frying to avoid diluting the sauce. Cooking time may be just a minute or two longer.

How do I keep my vegetables crisp?

I make sure the pan is hot and avoid overcrowding it—stir-frying in batches if needed ensures the veggies sear instead of steam. I also remove them from heat as soon as they’re bright and slightly tender.

Can I add protein?

Yes! I often add cubed tofu, thinly sliced chicken breast, or shrimp. I cook the protein first, remove it, then follow the vegetable steps and toss everything back together at the end.

Can I prepare components ahead of time?

Definitely. I chop all the veggies and whisk the sauce a day ahead, storing them separately in the fridge. When it’s time to cook, everything goes from prep containers into the hot pan in minutes.

Conclusion

I’m always thrilled when a recipe delivers big flavor with minimal effort, and this Easiest Vegetable Stir Fry does just that. It’s perfect for using up odds and ends in my fridge, adapting to everyone’s tastes, and getting a colorful, nutritious dinner on the table in record time. Give it a try, and I bet it’ll become your weeknight staple, too