Easy Asian Veggie Stir Fry
Bursting with vibrant colors and bold flavors, this Easy Asian Veggie Stir Fry is a quick and healthy dinner option that comes together in just 25 minutes! Perfectly crisp-tender broccoli, bell peppers, snap peas, and baby corn are tossed in a savory, umami-rich sauce made from soy sauce, hoisin, and sesame oil, with a hint of garlic and ginger for extra zing. This vegan-friendly recipe is highly customizable—swap in your favorite vegetables or add tofu for extra protein. Ideal for busy weeknights, this stir fry pairs beautifully with steamed rice or noodles, making it a satisfying main course that’s packed with nutrients. Garnish with sesame seeds and green onions for a restaurant-quality finish that will impress your taste buds and your guests alike.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 cup Bell peppers (red, yellow, or green), thinly sliced
- 1 cup Snap peas
- 1 cup Baby corn, halved
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Prepare all the vegetables by washing, cutting, and measuring the quantities as listed.
In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and ginger. Stir frequently and cook for about 30 seconds until fragrant.
Add the broccoli, carrots, bell peppers, snap peas, and baby corn to the pan. Stir fry for 5–7 minutes until the vegetables are tender-crisp.
Give the prepared sauce mixture a quick stir, then pour it over the vegetables in the skillet. Toss everything well to coat evenly.
Allow the sauce to simmer for 1–2 minutes, stirring occasionally, until it thickens and coats the vegetables.
Remove from heat and transfer the stir fry to a serving dish.
Sprinkle sesame seeds and green onions on top for garnish, if desired.
Serve immediately as a standalone dish or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 39.6 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
