Can I add protein to this stir fry?

Yes! This recipe is great with added protein like tofu , tempeh, or even cooked chicken , shrimp , or beef . Just be sure to cook any meat separately before combining with the veggies and sauce. This ensures everything stays tender and flavorful without overcooking, and lets the veggies remain the star of the dish. You can also use plant-based meat alternatives if you're keeping it vegetarian.

Can I make this gluten-free?

Absolutely. Use tamari or a gluten-free soy sauce alternative and double-check that all other ingredients (like vinegar and sesame oil) are gluten-free. Serve with gluten-free noodles or rice to complete the meal.

How do I keep vegetables crisp in stir fry?

Cook over high heat and avoid overcrowding the pan. Stir frequently, and don’t overcook — veggies should be just tender but still bright and crisp for the best texture. Flash-cooking helps retain nutrients and that signature stir-fry crunch, so have everything prepped before you start. Also, make sure your pan is hot enough before you begin adding the vegetables.

What’s the best oil for stir-frying?

Use a high smoke point oil like avocado, vegetable, or canola oil. Avoid olive oil, which can burn at high temperatures commonly used in stir fry. Avocado oil also adds a mild, neutral flavor that lets the sauce and veggies shine without interference. Peanut oil is another excellent option that works well in many Asian-style dishes.

Can I use frozen vegetables?

Yes, but for best results, thaw and pat them dry before stir frying. This helps prevent excess moisture, which can make the stir fry soggy. Frozen vegetables may not hold the same crunch as fresh, but they are a great convenience option and still taste delicious when cooked quickly. They're perfect when you're short on time or want to avoid extra prep work.

Easy Vegetable Stir Fry

Name: Easy Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 tablespoon granulated sugar or honey; 2 tablespoons avocado oil; 1 carrot, diagonally sliced; 1 cup shiitake mushrooms or button mushrooms, sliced; 1 red bell pepper, seeded and sliced into1.5-inch strips; 1 yellow bell pepper, seeded and sliced into1.5-inch strips; 2 cups broccoli florets, bite-sized; 1 cup sugar snap peas, ends removed; 1/2 teaspoon salt; 1-2 teaspoons toasted white sesame seeds (for garnish)

Description

This Easy Vegetable Stir Fry is a quick, colorful, and satisfying way to get dinner on the table fast. Packed with vibrant veggies and tossed in a savory, slightly sweet soy-based sauce, it’s a wholesome meal that comes together in just 20 minutes. Whether you’re looking for a meatless main or a flavorful side dish, this stir fry delivers on taste and ease.

Ingredients

Scale

For the sauce:

2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon granulated sugar or honey

For the stir-fry:

2 tablespoons avocado oil
1 carrot, diagonally sliced
1 cup shiitake mushrooms or button mushrooms, sliced
1 red bell pepper, seeded and sliced into1.5-inch strips
1 yellow bell pepper, seeded and sliced into1.5-inch strips
2 cups broccoli florets, bite-sized
1 cup sugar snap peas, ends removed
1/2 teaspoon salt
1-2 teaspoons toasted white sesame seeds (for garnish)

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Instructions

In a small mixing bowl, combine garlic, soy sauce, dark soy sauce, vinegar, sesame oil, and sugar. Stir well until smooth. Set aside.
In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add carrots and mushrooms and sauté until tender and the mushrooms start to brown, about 3-4 minutes
Add bell pepper, broccoli, snap peas, and salt. Stir well to combine and cook until tender, about 2-3 minutes.
Add the sauce and toss well until the vegetables are evenly coated, about 1 minute.
Add a sprinkle of sesame seeds and serve immediately.

Notes

How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat in a skillet over medium heat until warmed through.

How to freeze: Freeze stir fry in a freezer-safe container for up to 2 months. For best texture, slightly undercook the vegetables before freezing. Thaw overnight in the fridge and reheat before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir Fry
Cuisine: Chinese