Vegetable Stir Fry Recipe

I mixed vibrant vegetables with a glossy honey garlic glaze in a Vegetable Stir Fry that hides one pantry trick you won’t expect.

I get pulled in by dishes that look like an explosion, and this Vegetable Stir Fry Recipe did exactly that for me. Big green broccoli florets and a red bell pepper give it color and bite, but there’s a sweet savory edge that makes you do a double take.

I usually tell myself to chill but I keep going back for another forkful, it’s messy and a little reckless and thats the point. If you ever scroll through Veggie Stir Fry Recipes you’ll notice how one simple change can flip a whole mood, and this one kinda sneaks up on you.

Ingredients

• Broccoli: crunchy, high in fiber and vitamin C, keeps you full, adds green color
• Bell peppers: sweet, rich in vitamins A and C, brightens the dish
• Carrots: natural sweetness, beta carotene for eyesight, offer a crisp bite
• Garlic: punchy flavor, antioxidants, small clove gives big savory boost
• Ginger: warm spicy note, aids digestion, sharp fresh lift to sauce
• Soy sauce: salty, umami depth, balances honey, deepens color
• Honey: quick sweetener, helps glaze and caramelize veggies lightly
• Sesame oil: nutty aroma, finishing oil, use sparingly for big flavor
• Cornstarch: thickens sauce, little goes far, makes glossy cling to veggies

Ingredient Quantities

• 2 tbsp vegetable oil
• 3 cups broccoli florets chopped
• 1 large red bell pepper sliced
• 1 large yellow bell pepper sliced
• 2 medium carrots thinly sliced or julienned
• 1 cup snap peas trimmed
• 1 cup mushrooms sliced (optional)
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1/4 cup low sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup water or vegetable broth
• Salt and black pepper
• 1 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds (optional)
• 2 green onions thinly sliced
• Cooked rice or noodles for serving (optional)

How to Make this

1. Prep everything first: chop 3 cups broccoli florets, slice 1 large red and 1 large yellow bell pepper, thinly slice or julienne 2 medium carrots, trim 1 cup snap peas, slice 1 cup mushrooms if using, thinly slice 1 small yellow onion, mince 3 cloves garlic and 1 tbsp fresh ginger, and thinly slice 2 green onions. Put them in bowls so you’re not scrambling at the stove.

2. Make the sauce: in a small bowl whisk 1/4 cup low sodium soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp cornstarch and 1/4 cup cold water or vegetable broth until smooth. Stir in 1 tsp red pepper flakes if you want heat.

3. Heat a large wok or skillet over high heat until very hot, then add 2 tbsp vegetable oil and swirl. Hot pan is key for good sear, dont crowd the pan though, cook in two batches if needed.

4. Add the thinly sliced onion and the carrots first, stir-fry 1 to 2 minutes to soften. Add broccoli and both bell peppers, stir 2 to 3 minutes until they start to get bright and slightly tender.

5. Toss in the snap peas and mushrooms and stir 1 to 2 minutes more. Push veggies to the side, add the minced garlic and ginger and stir 20 to 30 seconds until fragrant, dont let them burn.

6. Season lightly with salt and black pepper while cooking, then pour the prepared sauce over the veggies and stir constantly. Bring to a simmer and the cornstarch will thicken the sauce in about 1 to 2 minutes, coat the vegetables well.

7. If the sauce gets too thick add a splash more water or broth to loosen it, taste and adjust with a bit more soy for salt or honey for sweetness if needed.

8. Turn off the heat, sprinkle 1 tbsp toasted sesame seeds and the sliced green onions over the stir fry, toss gently. Drizzle a touch more sesame oil if you want extra aroma.

9. Serve immediately over cooked rice or noodles, its great as a side or a main. Leftovers reheat well but the veggies will soften more, so if you like crunch eat it right away.

Equipment Needed

1. Large wok or heavy skillet
2. Cutting board (or two if you wanna keep things separate)
3. Chef’s knife
4. Several small prep bowls or ramekins for the chopped veg
5. Measuring cups and spoons
6. Small bowl and a whisk or fork for the sauce
7. Heatproof spatula or wooden spoon for stir frying
8. Tongs or a large slotted spoon for tossing and serving
9. Pot or rice cooker for rice or noodles (and a colander if you need to drain)

FAQ

Vegetable Stir Fry Recipe Substitutions and Variations

• Soy sauce: Tamari (gluten free, use 1:1), coconut aminos (a bit sweeter, same amt), liquid aminos (very similar), low sodium Worcestershire in a pinch (use less cause it’s stronger)
• Honey: Maple syrup (1:1 but thinner), agave nectar (1:1, milder), brown sugar dissolved in hot water (1 tbsp sugar + 1 tsp water = ~1 tbsp honey)
• Cornstarch: Arrowroot powder (use same amount), tapioca starch (same amount), all purpose flour slurry (use about 2x the flour, mix with water)
• Broccoli florets: Cauliflower florets (same cook time), asparagus spears (cook a bit less), green beans (cook a little longer), bok choy (add leaves near the end)

Pro Tips

– Get the pan screaming hot and cook in small batches. If you crowd the pan everything will steam and go soft, not crisp. Doing two quick batches gives you better color and texture, and you can toss them together at the end.

– Cut stuff to the same thickness so it cooks evenly. If some veggies are much denser, either slice them thinner or give them a quick 20 to 30 second steam/microwave before stir frying so they finish at the same time, otherwise you end up with overcooked peppers and undercooked carrots. Itll save you headaches.

– Make the cornstarch slurry smooth in cold liquid first, whisk until no lumps, then add it near the end while stirring constantly. If the sauce goes too gluey just splash in a bit of hot water or broth and stir, taste and tweak with more soy or honey as needed.

– Finish off the pan off heat with the sesame oil, toasted seeds and scallions so those flavors stay bright. And serve immediately, leftovers will soften fast so undercook slightly if you plan to reheat.