Description
This easy vegetable stir fry recipe is a quick, colorful, and flavorful weeknight dinner option. Colorful vegetables like bell peppers, mushrooms, broccoli, snap peas, and carrots are cooked in a sweet and savory sauce made with soy sauce, honey, garlic, ginger, and sesame oil. The dish is naturally gluten-free when made with gluten-free tamari and low-sodium, making it a healthy, vibrant meal that comes together in just 20 minutes.
Ingredients
Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 yellow bell pepper, stemmed, seeded, and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 3 cups small broccoli florets
- 1 cup sugar snap peas
- 1 cup thinly sliced carrots
- 3 green onions, thinly sliced
- Sesame seeds, for garnish
Stir Fry Sauce
- ½ cup water
- ⅓ cup low-sodium soy sauce (or gluten-free tamari for gluten-free)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, grated
- 2 teaspoons grated fresh ginger
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes (optional)
Instructions
- Make the stir fry sauce: In a medium bowl, whisk together the water, low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated garlic, grated fresh ginger, cornstarch, and red pepper flakes if using. This combination creates a well-balanced, savory sauce that will thicken nicely when cooked.
- Cook the vegetables: Heat the extra-virgin olive oil in a large skillet or wok over high heat. Add the sliced red and yellow bell peppers, cremini mushrooms, broccoli florets, sugar snap peas, and thinly sliced carrots. Toss them frequently and cook for 3 to 4 minutes until the vegetables begin to soften but remain crisp-tender.
- Add the stir fry sauce: Reduce the heat to medium and pour the prepared stir fry sauce over the vegetables. Stir well and continue cooking for 1 to 2 minutes or until the sauce thickens and coats the vegetables evenly. Taste and adjust seasoning if needed.
- Garnish and serve: Remove from heat, sprinkle the stir fry with thinly sliced green onions and sesame seeds for garnish. Serve immediately for a fresh, vibrant, and delicious meal.
Notes
- Use certified gluten-free low-sodium tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the red pepper flakes to your preferred spice level or omit if you want a milder dish.
- Feel free to substitute or add other vegetables like snap peas, baby corn, or bok choy depending on season and preference.
- Serve with steamed rice, quinoa, or noodles for a complete meal.
- To keep it vegan, substitute honey with brown sugar or maple syrup.
