Quick Veggie Stir-Fry Recipe (Healthy & Colorful)
Looking for a fast, nutritious, and flavorful meal? This Quick Veggie Stir-Fry is packed with colorful vegetables and a savory sauce that’s ready in under 20 minutes. It’s perfect for weeknight dinners, lunch, or meal prep, and pairs wonderfully with rice, noodles, or quinoa.
Ingredients for Quick Veggie Stir-Fry (Serves 4)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 1 zucchini, sliced
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup (optional)
- Sesame seeds and chopped green onions for garnish
Instructions to Make Quick Veggie Stir-Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
- Heat oil: In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Cook vegetables: Add bell peppers, broccoli, snap peas, carrot, and zucchini. Stir-fry for 5–7 minutes until crisp-tender.
- Add sauce: Mix soy sauce, rice vinegar, sesame oil, and honey (if using). Pour over vegetables and stir to coat evenly.
- Finish and serve: Remove from heat, garnish with sesame seeds and chopped green onions. Serve hot with rice, noodles, or quinoa. Pair with Healthy Quinoa Salad or Easy Chicken Pasta for a complete meal.
Tips, Variations & Storage for Quick Veggie Stir-Fry
- Swap vegetables seasonally or use frozen mixed vegetables.
- Add tofu, chicken, or shrimp for extra protein.
- Make it spicier with red pepper flakes or sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
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For more inspiration, check out stir-fry recipes on BBC Good Food.
