Go Back
- 1 cup broccoli florets - 1 cup bell peppers (red, yellow, and green), sliced - 1 cup snap peas - 1 medium carrot, julienned - 1 small zucchini, sliced Using fresh vegetables makes a big difference in taste. Broccoli adds crunch, while bell peppers give sweetness. Snap peas offer a nice snap, and carrots add color. Zucchini brings a soft texture that complements the other veggies. - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - Salt and pepper to taste Garlic and ginger give a warm flavor base. Soy sauce adds saltiness and depth. Sesame oil brings a nutty taste. Salt and pepper finish the dish, elevating all the flavors. - 1 teaspoon sesame seeds (for garnish) Sesame seeds not only add crunch but also make the dish look pretty. You can also add other veggies you have on hand. This makes the stir-fry unique and fun to create. For the full recipe, check out the complete steps to make this tasty meal. First, wash all your vegetables. Clean veggies are key for taste and health. Next, cut your broccoli into small florets. Slice the bell peppers into thin strips. Julienne the carrot and slice the zucchini. Lastly, mince the garlic and grate the ginger. Having everything ready helps the stir-fry cook evenly and quickly. Grab a large skillet or wok. Heat olive oil over medium-high heat. When the oil is hot, add the minced garlic and grated ginger. Sauté them for about 30 seconds until they smell great. Now, toss in the broccoli and carrots. Stir-fry these for 2 to 3 minutes. They should start to soften but still stay crisp. Next, add the bell peppers and snap peas. Keep stir-frying for another 2 to 3 minutes. All the veggies should be bright and slightly tender. It’s important not to overcook them, as we want a nice crunch. Drizzle soy sauce and sesame oil over your veggies. Stir well to coat every piece. Cook for one more minute to let the flavors mix. Finally, season with salt and pepper to taste. Once done, remove the skillet from heat. Transfer your colorful stir-fry to a bowl or platter. For a final touch, sprinkle sesame seeds on top. Enjoy your tasty and healthy meal! For full instructions, check the Full Recipe. To get that perfect crisp, keep your heat high. Use a large skillet or wok. This gives the vegetables space to cook quickly. Don’t overcrowd the pan. If you add too many veggies at once, they will steam instead of stir-fry. Stir constantly to keep them moving. This helps all sides cook evenly. Each vegetable has its own cooking time. Start with the harder ones first. Broccoli and carrots need more time. Add bell peppers and snap peas later, as they cook faster. Here’s a quick guide: - Broccoli: 2-3 minutes - Carrots: 2-3 minutes - Bell Peppers: 1-2 minutes - Snap Peas: 1-2 minutes Pay attention to their colors. Bright green and vivid shades mean they’re done! For a great meal, serve your stir-fry over rice or quinoa. This adds a nice touch and makes it filling. You can also add fresh herbs, like cilantro, on top. A sprinkle of sesame seeds adds crunch. For a spicy kick, try drizzling sriracha or chili oil. Want something different? Pair this stir-fry with a light soup. It complements the meal well. For more ideas, check the Full Recipe for inspiration! {{image_2}} You can easily add protein to your vegetable stir-fry. Try tofu, chicken, or shrimp. Each option adds flavor and makes the meal more filling. For tofu, use firm or extra firm. Cut it into cubes and sauté until golden. For chicken, slice it thinly and cook until no longer pink. Shrimp cooks fast, so add it near the end. This addition boosts nutrition and makes your dish more satisfying. Soy sauce is great, but you can switch it up! Try teriyaki sauce for sweetness or hoisin sauce for a rich flavor. If you want a kick, add sriracha or chili paste. For a tangy taste, use lemon juice or rice vinegar. Marinating your protein before cooking adds depth. Just mix your sauce and let the protein sit for 30 minutes. Using seasonal veggies can enhance your stir-fry. In spring, add asparagus and snap peas. Summer is perfect for zucchini and corn. In fall, try carrots and bell peppers. Winter often brings hearty greens like kale. You can mix and match based on what's fresh. This keeps your meal exciting and supports local farmers. For the full recipe, check the detailed steps above. To keep your vegetable stir-fry fresh, store it in an airtight container. Make sure it is completely cool before sealing. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. You can store it for up to three days. When you’re ready to eat, check for any off smells or changes in texture. If it seems fine, you can enjoy it again. If you want to save your stir-fry for later, freezing is a great option. Allow it to cool completely before packing it. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. Label the bag with the date to keep track. Thaw it overnight in the fridge before reheating. When reheating your stir-fry, you want to keep it tasty. The best way is to use a skillet. Add a splash of water or broth to help steam the veggies. Heat it over medium heat, stirring gently. This helps keep the vegetables crisp. You can also use a microwave if you're short on time. Cover the dish and heat in short bursts, stirring in between. This ensures even heating without overcooking. For the full recipe, check out the recipe link above. Yes, you can make this stir-fry ahead of time. Cook the vegetables and store them in the fridge. They will stay fresh for up to three days. When you're ready to eat, heat the stir-fry in a pan. You can add a splash of soy sauce to refresh the flavor. This saves time on busy days and still gives you a tasty meal. Great sides for vegetable stir-fry include: - Steamed rice - Quinoa - Noodles - Crispy spring rolls - A fresh salad These sides add variety and help round out the meal. You can also serve a light soy sauce or sweet chili sauce for dipping. Each option complements the stir-fry well and boosts your meal's flavor. To make this stir-fry vegan-friendly, use plant-based sauces. Replace regular soy sauce with a gluten-free version if needed. Make sure your oils are vegan, which they usually are. You can also add tofu or tempeh for extra protein. This keeps your meal healthy and satisfying without any animal products. Enjoy this delicious dish knowing it fits your diet! Stir-frying is simple and fun. We covered fresh veggies, seasonings, and cooking tips. You learned how to achieve a crispy texture and paired your dish with proteins and sauces. We also explored storage methods to keep leftovers tasty. Remember, you can make this dish suit your taste and diet. Experiment with different veggies and flavors. Enjoy your cooking!

Quick and Easy Vegetable Stir-Fry

Enjoy a burst of flavor with this Colorful Crunch Vegetable Stir-Fry! Packed with fresh veggies like broccoli, bell peppers, and snap peas, this easy recipe comes together in just 15 minutes. Perfect for a quick weeknight dinner or a healthy side dish, this stir-fry is a must-try. Click through for the full recipe and tips to elevate your meal with a touch of color and crunch. Don't miss out on this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

1 cup broccoli florets

1 cup bell peppers (red, yellow, and green), sliced

1 cup snap peas

1 medium carrot, julienned

1 small zucchini, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prepare all vegetables by washing and cutting them as indicated in the ingredients list. This ensures even cooking and a well-organized cooking process.

    In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

      Add the broccoli florets and sliced carrots to the skillet. Stir-fry for 2-3 minutes until they begin to soften.

        Add the bell peppers and snap peas. Continue to stir-fry for another 2-3 minutes until all vegetables are crisp-tender.

          Drizzle the soy sauce and sesame oil over the vegetables, stirring to coat all evenly. Cook for another minute to allow the flavors to meld.

            Season with salt and pepper to taste, then remove from heat.

              Transfer the stir-fry to a serving platter or bowl. Sprinkle with sesame seeds before serving.

                Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

                  - Presentation Tips: Serve the stir-fry over a bed of steamed rice or quinoa, and garnish with additional sesame seeds and fresh herbs such as cilantro or green onions for an extra pop of color.