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Colorful vegetable stir fry in a wok with bell peppers, broccoli, and carrots, topped with sesame seeds.
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, Main Dish
Cuisine: American, Asian
Calories: 204
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 sliced red bell pepper
  • 1 sliced yellow bell pepper
  • 1 small sliced zucchini
  • 1 cup sugar snap peas
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 2 cups broccoli
  • 1 15-ounce can baby corn (drained)
  • 1 8-ounce can water chestnuts (drained)
  • green onions (for garnish)
  • sesame seeds (for garnish)
  • ¼ cup soy sauce
  • 3 cloves garlic (minced)
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • ½ cup chicken broth
  • 1 tablespoon cornstarch

Method
 

  1. Add olive oil over medium-high heat in a wok or large skillet. Add sliced red bell pepper, sliced yellow bell pepper, sliced zucchini, sugar snap peas, sliced carrots, sliced 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 use any vegetables you have on hand.