This vegan stir-fry has colorful vegetables like bell peppers, broccoli, and carrots cooked in a tasty soy sauce. It’s quick, healthy, and full of fresh flavors. Perfect for a busy weeknight meal.
I like to toss in some tofu for extra protein. My family laughs when I try to chop everything in a rush—it’s a fun kitchen adventure!
Serve it over rice or noodles. I always keep some frozen veggies nearby—they make cooking faster and keep me from missing a veggie!
Ingredients & Substitutions
Bell peppers: These add crunch and bright flavor. I like slicing them thin for quick cooking. Use any color you prefer—red, yellow, or green. If you don’t have bell peppers, zucchini or snap peas also work well.
Broccoli florets: They give texture and freshness. I recommend steaming them slightly before stir-frying. Cauliflower is a good substitute if you want a different crunch or need a change.
Carrots: They add sweetness and color. Thin julienne strips cook fast and stay tender. Yams or parsnips can replace carrots if you want a different flavor profile.
Garlic & ginger: These form the flavor base. Fresh is best, but garlic or ginger powder can work in a pinch. Use sparingly—too much can overpower the dish.
Soy sauce: This adds umami and saltiness. Low-sodium soy keeps it balanced. Coconut aminos is a great gluten-free alternative with a milder flavor.
How do I stir-fry vegetables without overcooking them?
Start by heating your pan until hot. Add a small amount of oil, then quickly toss in the vegetables. Keep stirring constantly to cook evenly. Remove vegetables as soon as they turn bright and slightly crisp; they continue cooking off heat.
- Preheat the pan for a few minutes before adding oil to ensure even heat.
- Stir constantly while cooking to prevent burning and uneven doneness.
- Test by removing a piece; it should be tender but still firm.
How to Make Vegan Stir-Fry with Vegetables?
Ingredients You’ll Need:
Vegetables
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, green)
- 1 cup sliced carrots
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Sauce and Other Ingredients
- 3 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- 1/4 cup water or vegetable broth
How Much Time Will You Need?
15 minutes prep + 10 minutes cooking = 25 minutes total
Step-by-Step Instructions:
1. Prepare the vegetables
Wash and chop all vegetables into bite-sized pieces. Mince garlic and ginger. Set aside for easy assembly.
2. Mix the sauce
Combine soy sauce, sesame oil, water or broth, and cornstarch (if using) in a small bowl. Stir until smooth. Set aside.
3. Heat the pan
Warm a large skillet or wok over medium-high heat. Add a little oil if needed. Once hot, add garlic and ginger. Sauté for 30 seconds.
4. Cook the vegetables
Add carrots and stir-fry for 2 minutes. Then add broccoli, peppers, and snap peas. Cook for another 5-7 minutes until crisp-tender, stirring frequently.
5. Add the sauce
Pour the sauce over the vegetables. Toss quickly to coat everything. Cook for 1-2 minutes until sauce thickens and vegetables are evenly coated.
6. Serve hot
Remove from heat. Serve the stir-fry immediately with rice or noodles if desired. Enjoy your healthy, veggie-packed meal.
