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–+ servings
Vegetable Stir Fry

Colorful Vegetable Stir Fry: Quick, Healthy Comfort Food

This Vegetable Stir Fry is a quick, nutritious dish that celebrates vibrant produce with under 30 minutes of cooking time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 2 tablespoons Vegetable Oil Base for sautéing; ideal for high heat.
  • 1 cup Crimini Mushrooms Can be substituted with button mushrooms.
  • 1 cup Broccoli Florets Can use cauliflower florets for a different texture.
  • 1 cup Canned Baby Corn Can be omitted if fresh corn is preferred.
  • 1 medium Red Bell Pepper Substitute with yellow or orange bell peppers for variety.
  • 1 cup Snap Peas Can be swapped with snow peas.
  • 1 medium Zucchini Yellow squash can be used instead.
  • 1 cup Carrots Substitute with baby carrots or parsnips.
  • 1/4 cup Low-Sodium Soy Sauce or Tamari Use coconut aminos for a gluten-free option.
  • 2 teaspoons Toasted Sesame Oil Can use olive oil for a lighter taste.
  • 2 cloves Minced Garlic Garlic powder can be used in a pinch.
  • 1 teaspoon Fresh Ginger Ground ginger can be a substitute.
  • 1 tablespoon Brown Sugar or Honey Maple syrup could work as an alternative.
  • 1 teaspoon Red Pepper Flakes Optional; adjust for flavor preference.
  • 1 tablespoon Cornstarch or Arrowroot Starch Use flour if unavailable.
  • 2 stalks Green Onions Chives can be used for a milder flavor.

Equipment

  • Large skillet or wok

Method
 

Step‑by‑Step Instructions
  1. Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until glistening.
  2. Add 1 cup of sliced crimini mushrooms, stirring for about 3-4 minutes until lightly browned.
  3. Add 1 cup of broccoli florets, 1 cup of canned baby corn, 1 sliced red bell pepper, 1 cup of snap peas, 1 zucchini, and 1 cup of sliced carrots. Stir well and cook for 5-6 minutes.
  4. Mix together 1/4 cup of low-sodium soy sauce, 2 teaspoons of toasted sesame oil, 2 minced garlic cloves, 1 teaspoon of grated fresh ginger, and 1 tablespoon of brown sugar in a bowl.
  5. Mix 1 tablespoon of cornstarch with 1/2 cup of cold water until smooth, then pour into the sauce mixture.
  6. Pour the stir fry sauce over the cooked vegetables, tossing to coat. Simmer gently for about 5 minutes.
  7. Serve hot, garnished with chopped green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 50IUVitamin C: 80mgCalcium: 4mgIron: 6mg

Notes

Prep all vegetables and sauce ahead of time for a quick cooking process. Always use a hot skillet to achieve desired texture.

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