This vegan stir-fried vegetables dish is full of colorful ingredients like bell peppers, broccoli, carrots, and snap peas. It’s quick to cook and packed with fresh flavors and crunch.
I like tossing in a little ginger and sesame oil—gives it a nice zing. Sometimes I spice it up with a splash of chili sauce for extra heat!
For a faster meal, I prep the vegetables ahead of time. Serving it over rice or noodles makes a complete, healthy plate in no time.
Ingredients & Substitutions
Vegetables: I use bell peppers, broccoli, and carrots for crunch and vibrant color. Feel free to swap in snap peas or zucchini depending on what you have, but keep them similar in size to cook evenly.
Garlic & Ginger: These fresh aromatics boost flavor instantly. If fresh isn’t available, use jarred minced garlic or powdered ginger, but reduce the quantities slightly to avoid overpowering.
Soy Sauce: This adds saltiness and depth. Light soy works well, but coconut aminos are a great gluten-free alternative with a slightly sweeter touch. Adjust to taste to keep the dish balanced.
Oil: Use a high-heat oil like vegetable or avocado oil for stir-frying. If you’re out, sesame oil adds flavor but use it sparingly since it’s strong. I sometimes mix in a neutral oil with a splash of sesame for aroma.
Why is stir-frying the vegetables quickly important?
Stir-frying keeps vegetables crisp and colorful. Use a hot pan and move everything fast to prevent steaming and sogginess. This method preserves texture and nutrients, making your dish vibrant and fresh-looking every time.
- Heat your pan over high heat until hot before adding oil.
- Add vegetables gradually if crowded, so they cook evenly.
- Keep everything moving with a spatula to prevent burning and sticking.
How to Make Vegan Stir-Fried Vegetables?
Ingredients You’ll Need:
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 carrot, sliced
- 1 cup sliced mushrooms
Sauce and Seasonings
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon maple syrup (optional)
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 10 minutes. Total time: 20 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Wash and cut all vegetables into bite-sized pieces. Mince garlic and grate ginger. Set aside.
2. Make the sauce
Mix soy sauce, sesame oil, garlic, ginger, and maple syrup in a small bowl. Stir well and set aside.
3. Heat the pan
Place a large skillet or wok over medium-high heat. Add a little oil and let it warm up.
4. Cook the vegetables
Add carrots and denser vegetables first. Stir-fry for 3-4 minutes. Then add broccoli, bell peppers, mushrooms, and snap peas. Cook for another 5-6 minutes.
5. Add the sauce
Pour the sauce over the vegetables. Toss well to coat everything evenly. Cook for 1-2 more minutes.
6. Serve immediately
Remove from heat. Serve hot with rice or noodles if desired. Enjoy your healthy vegan stir-fry!
