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Speedy Weeknight Stir-Fried Veggie Medley

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 180
A quick and colorful vegetable stir-fry perfect for weeknights, packed with fresh flavors and vibrant textures.

Ingredients

Vegetables

  • 1 tablespoon vegetable oil
  • 150 g medium onion, thinly sliced
  • 8 g cloves garlic, minced
  • 15 g 1-inch piece of ginger, peeled and minced
  • 150 g red bell pepper, sliced
  • 150 g green bell pepper, sliced
  • 85 g 1 cup broccoli florets
  • 115 g 1 cup sliced carrots
  • 50 g 1/2 cup snap peas
  • 50 g 1/2 cup sliced mushrooms
  • 40 g 1/4 cup sliced water chestnuts (optional)
  • 30 ml 2 tablespoons soy sauce
  • 15 ml 1 tablespoon rice vinegar
  • 15 ml 1 tablespoon honey or maple syrup
  • 5 ml 1 teaspoon cornstarch
  • 60 ml 1/4 cup vegetable broth or water
  • 2.5 ml 1/2 teaspoon sesame oil (optional)
  • 0.5 tsp pinch of red pepper flakes (to taste, optional)

Garnishes

  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions 

  • Whisk together soy sauce, rice vinegar, honey, cornstarch, vegetable broth, sesame oil (if using), and red pepper flakes (if using). Set aside.
  • Heat vegetable oil in a large wok or skillet over high heat. Add sliced onion and sauté 1-2 minutes. Add garlic and ginger, cook 30 seconds.
  • Add carrots and broccoli, stir-fry 2-3 minutes. Add bell peppers, snap peas, mushrooms, and water chestnuts, cook another 2-3 minutes until crisp-tender.
  • Pour sauce over vegetables and stir-fry 1-2 minutes until thickened and coated. Remove from heat.
  • Garnish with sesame seeds and chopped green onions. Serve immediately.

Notes

Feel free to customize with your favorite vegetables or add tofu for extra protein.
Calories: 180kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Vegetables