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Colorful vegetable stir fry with bell peppers, zucchini, and broccoli served in a bowl.
Alyssa

Vegetable Stir Fry Recipe

With my easy vegetable stir fry recipe, you can use whatever veggies you have on hand for a quick 30-minute meal your whole family will love.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: Asian
Calories: 204
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced
  • 1 cup mushrooms, sliced
  • 2 cups broccoli
  • 1 15-ounce can baby corn, drained
  • 1 8-ounce can water chestnuts, drained
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • green onions (for garnish)
  • sesame seeds (for garnish)

Method
 

  1. Add olive oil over medium-high heat in a wok or large skillet. Add red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring frequently until the veggies are almost tender.
  2. In a small bowl, whisk together soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  3. Pour the sauce over the veggies and cook until the sauce has thickened and the veggies are tender. Garnish with green onions and sesame seeds if desired.

Notes

Feel free to mix and match your favorite vegetables!