Vegetable Stir-Fry

Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: vegetarian
Ingredients: 600 g mixed vegetables (bell peppers, broccoli, snap peas, carrots, mushrooms); 3 tbsp vegetable oil; 4 pieces garlic cloves, minced; 1 tbsp fresh ginger, minced; 3 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp cornstarch; 75 ml water; 2 pieces green onions, sliced; 1 tbsp sesame seeds

This vibrant and colorful vegetable stir-fry is a celebration of crisp-tender vegetables tossed in a savory-sweet sauce that clings perfectly to every piece. Ready in just 25 minutes, it's the ultimate weeknight dinner that's as nutritious as it is delicious, and endlessly customizable to whatever vegetables you have on hand.

⏱️25 min

📊Easy

👥4 servings

🍽️Main

vegetarianveganquickbudget-friendlylight

Ingredients

600 gmixed vegetables (bell peppers, broccoli, snap peas, carrots, mushrooms)
3 tbspvegetable oil
4 piecesgarlic cloves, minced
1 tbspfresh ginger, minced
3 tbspsoy sauce
1 tbspsesame oil
1 tbsprice vinegar
1 tspcornstarch
75 mlwater
2 piecesgreen onions, sliced
1 tbspsesame seeds

Instructions

1PREPARE ALL INGREDIENTS: Wash and cut all vegetables into uniform, bite-sized pieces approximately 1-2 inches in size, ensuring they're similar thickness so they cook evenly. Mince the garlic and ginger finely, and slice the green onions, keeping the white and green parts separate. This mise en place is crucial for stir-fry success, as the cooking happens quickly and you won't have time to chop mid-cooking.
2MAKE THE SAUCE: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, cornstarch, and water until the cornstarch is fully dissolved with no lumps. The cornstarch will thicken the sauce and help it cling to the vegetables, creating a glossy, restaurant-quality finish.
3HEAT THE WOK OR LARGE PAN: Place a large wok or skillet over medium-high heat for 2 minutes until it's very hot. Add 1.5 tablespoons of vegetable oil and let it heat for another 30 seconds until it shimmers and flows easily across the pan. A properly heated wok is essential for achieving the signature charred flavor and crisp-tender texture of stir-fried vegetables.
4STIR-FRY THE AROMATICS: Add the minced garlic and ginger to the hot oil and cook for 15-20 seconds, stirring constantly, until fragrant and starting to brown slightly. Do not let them burn, as burnt garlic becomes bitter. This quick cooking releases their essential oils and infuses the entire dish with incredible aromatic flavor.
5COOK THE VEGETABLES IN BATCHES: Add the harder vegetables first (carrots and broccoli) and stir-fry for 2-3 minutes until they begin to soften slightly, then add the remaining vegetables (peppers, snap peas, mushrooms). Continue tossing everything together vigorously for another 3-4 minutes until the vegetables are bright in color and tender-crisp—they should still have a slight firmness when bitten. The key to perfect stir-fry is maintaining high heat and constant movement to prevent sticking and ensure even cooking.
6ADD THE SAUCE AND FINISH: Pour the prepared sauce over the vegetables and toss everything quickly for 30-40 seconds until the sauce becomes glossy and coats every piece. The cornstarch will thicken the sauce into a light glaze. Add the white parts of the green onions and sesame seeds, toss briefly, then transfer to serving plates. Garnish with the reserved green onion tops for a fresh finishing touch and beautiful presentation.