This Vegetable stir fry recipe is a quick & easy way to enjoy your veggies! These stir fry vegetables are cooked in a delicious savory and slightly sweet sauce and are perfect served over rice or noodles!
Whisk together sauce ingredients in a medium bowl. Set aside.
Cook
Heat a large nonstick skillet or wok over medium-high heat.
Add oil and warm for 30 seconds. Add carrots, peppers, onion and garlic and stir to coat with the oil.
Cover & cook over medium-high heat for 2-3 minutes, or until vegetables just begin to soften.
Add broccoli and stir to combine. Cover and cook for 3-5 minutes or until vegetables are slightly soft.
Add sauce and stir until evenly distributed. Cook, uncovered, until the sauce thickens and coat the vegetables, stirring often.
Serve immediately.
Video
Notes
Ingredient Substitutions
Veggies. I've included our favorite vegetables in this recipe, you can substitute your favorites Be aware of cook times - and cook harder veggies first. Here are some suggestions:
Peanut oil. Canola or olive oil can be used in place of peanut oil, however you will lose some of the authentic stir fry flavor.
Sesame oil. I really do not recommend changing this ingredient - it is crucial for the overall flavor of the dish.
Powdered ginger. fresh minced ginger can be used in place of powdered in equal amounts.
Honey. Maple syrup or sugar are easy substitutes for honey if you don't have it on hand.
Rice Vinegar. Mirin can be used in place of rice vinegar, if desired.
Corn Starch. Tapioca starch or arrowroot powder are great substitutions if needed.
StoreStore any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on the stovetop. I do not recommend freezing this vegetable stir fry recipe.