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colorful asian vegetable stir-fry recipe - Colorful Asian Vegetable Stir-Fry served in a white bowl overhead view
Chloe

Colorful Asian Vegetable Stir-Fry

colorful asian vegetable stir-fry recipe made easy at home. A vibrant medley of crisp vegetables tossed in a savory ginger-garlic sauce, perfect for a quick,
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 185
Ingredients Method

Ingredients
  

Main Vegetables
  • 2 cups broccoli florets cut into bite-sized pieces
  • 1 red bell pepper sliced into strips
  • 2 medium carrots julienned or thinly sliced on a bias
  • 1 cup snap peas trimmed
  • 1 cup cremini mushrooms sliced
Aromatics
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
Sauce
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water to form a slurry
  • 1 teaspoon honey or maple syrup optional, for balance
For Cooking & Serving
  • 1 tablespoon neutral oil (e.g., avocado or canola) for stir-frying
  • 2 cups cooked jasmine rice or quinoa for serving
  • 1 tablespoon toasted sesame seeds for garnish
  • 2 stalks green onions sliced, for garnish

Method
 

  1. Wash, dry, and cut all vegetables as listed. Prepare the sauce by whisking together soy sauce, rice vinegar, sesame oil, optional sweetener, and cornstarch slurry in a small bowl. Have aromatics ready.
  2. Place a large skillet or wok over high heat. Once hot, add the neutral oil and swirl to coat.
  3. Add garlic and ginger, stir constantly for 15-20 seconds until fragrant, being careful not to burn them.
  4. Add broccoli and carrots. Stir-fry for 2 minutes, tossing frequently. They will start to brighten and slightly char.
  5. Toss in bell pepper, snap peas, and mushrooms. Continue stir-frying for another 2-3 minutes until all vegetables are tender-crisp and vibrant.
  6. Give the sauce a quick stir and pour over the vegetables. Toss everything together and cook for 1 minute until the sauce thickens and coats the ingredients evenly.
  7. Divide the cooked rice or quinoa among bowls, top with the vegetable stir-fry, and garnish with sesame seeds and green onions.