Simple Vegetarian Stir Fry
Brighten your dinner table with this Simple Vegetarian Stir Fry, a colorful medley of fresh veggies like broccoli, carrots, snap peas, and red bell pepper, all infused with a savory soy-ginger sauce. This quick and healthy recipe comes together in under 30 minutes, making it perfect for busy weeknights or meal prep. The optional baby corn and a sprinkle of red chili flakes add customizable flair, while garnishes of green onions and toasted sesame seeds elevate both flavor and presentation. Serve this easy stir fry over steamed rice or noodles for a satisfying, plant-based meal that’s packed with crunch, vibrant flavors, and wholesome nutrition. Great for vegetarians and anyone craving a fast, flavorful weeknight dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 medium carrots
- 1 red bell pepper
- 1 cup snap peas
- 1 cup baby corn (optional)
- 3 cloves garlic
- 1 inch ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon red chili flakes (optional)
- 2 green onions (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
Wash all the vegetables thoroughly. Cut the broccoli into small, bite-sized florets. Slice the carrots into thin rounds or julienne strips. Remove the seeds from the red bell pepper and cut it into thin strips. Trim the ends of the snap peas if necessary.
Mince the garlic and ginger finely. Set them aside.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water until smooth to create the stir fry sauce.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for 30 seconds, until fragrant, being careful not to burn them.
Add the broccoli, carrots, and snap peas to the skillet. Stir-fry for 3-4 minutes, until the vegetables begin to soften slightly.
Add the bell pepper and baby corn (if using) to the skillet. Stir-fry for another 2-3 minutes, until all the vegetables are tender-crisp.
Pour the stir fry sauce over the vegetables. Toss well to coat evenly and cook for 2 more minutes, until the sauce thickens slightly.
If desired, sprinkle red chili flakes over the stir fry for some heat.
Remove the skillet from heat and transfer the stir fry to a serving dish.
Garnish with chopped green onions and toasted sesame seeds before serving.
Serve hot on its own or with steamed rice or noodles.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 25.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1240 mg | 26% | |
*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.
