30-Minute Stir Fry Vegetables
30 minute stir fry vegetables in a delicious sweet and gingery sauce. A great way to load up on vegetables for an easy dinner or make for weekly meal prep. All you need is simple pantry ingredients, one pan, and any vegetables you have on hand!
Sometimes you need to just load up on all the veggies. And these saucy asian style vegetables served over rice are making my week so EASY. In just under 2 weeks Drew and I move across the country to Los Angeles (CRAZY), so I’ve only had time to make dinners that are really really simple. And this recipe is just that. Slightly crunchy vegetables in a gingery sweet sauce that is packed with flavor and made of simple pantry ingredients. So so yummy and easy to make!
What Vegetables Go With Stir Fry?
You can use just about any vegetable in stir fry’s. What’s best is adding vegetables with texture/crunch as well as umami for lots of flavor. I recommend vegetables like: broccoli, carrots (shredded or sliced), snow or snap peas, water chestnuts, mushrooms, asparagus, and bell peppers.
How To Make 30-Minute Stir Fry Vegetables
When making stir fry vegetables it’s important to remember that not all veggies cook the same. No one wants soggy vegetables, so it’s important to evenly saute your by doing in two batches.
Start by sautéing crunchier vegetables since they will take a little bit longer to cook, then halfway through add the veggies that softer in texture and take less time to cook. When veggies are done add sauce and bing bang boom – done!
- First whisk sauce ingredients together in a small bowl. Then, warm your cast-iron pan on medium to low heat with 1 tbsp of oil. Saute broccoli and sliced carrots for 5-7 minutes, stirring often.
- Next stir in peppers, mushrooms, and snow peas. Cook vegetables for another 3-5 minutes. Vegetables should be soft/cooked through, but still have some texture – we want to avoid the vegetables turning soggy. Last, add your sauce to the cooked vegetables and stir for 1 additional minutes for sauce to thicken.
Serving Options
One of my favorite ways to enjoy these flavorful asian veggies is served over white or brown rice. You can also serve them over asian noodles and add a cooked protein like chicken or tofu!
Extra Helpful Tips
- To make this recipe gluten free use a gluten free soy sauce or liquid aminos instead.
- I recommend using coconut sugar in this recipe as a natural sweetener, you can also use honey, maple syrup, or agave.
- This recipe calls for ginger – I recommend using fresh grated ginger root for a more authentic, umami flavor. But if you do not have ginger root you can use dried ginger as well.
- Serve this recipe as meal prep over rice for quick ready-to-serve meals throughout your week!
More Asian Recipes to Try
- 10-Minute Teriyaki Chicken & Broccoli
- Easy Zucchini Stir Fry
- 30-Minute Honey Sesame Chicken
- Honey Soy Chicken
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30-Minute Stir Fry Vegetables
Enjoy takeout at home with this quick & easy stir fry vegetables in a delicious sweet and gingery sauce. A great way to load up on vegetables for an easy dinner or make for weekly meal prep!
Ingredients
Vegetables
- 3 cups broccoli florets
- 3 carrots, sliced
- 3 bell peppers, sliced
- 1 cup mushrooms, sliced
- 1/2 cup snow peas
- 1 Tablespoon olive oil
Sauce
- 1/3 cup low sodium soy sauce (see notes for gluten free)
- 3 Tablespoon coconut sugar
- 1 teaspoon fresh ginger, minced (see notes)
- 2 teaspoon corn starch
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
Instructions
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Sauce: whisk all of sauce ingredients together in a small bowl.
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Vegetables: in a large cast-iron pot or pan warm on medium to low heat with oil. Add broccoli florets and carrot slices - saute for 5-7 minutes. Then add mushrooms, bell peppers, and snow peas - saute for another 3-5 minutes until vegetables are slightly soft but not soggy.
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Add sauce to vegetables and stir for 1 minute until sauce has thickened and is mixed well with vegetables. Serve over rice and enjoy!
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Why is the carb sount so high??
Sounds yummy! Cant wait to try it.
Hi Bethany, I tried your recipe with a few adjustments, i.e. ginger powder instead of the root, added broccoli and low sodium soy sauce. It was still a hit for my house. We loved it and will use again.
Thank you, Victoria! I’m so glad you all enjoyed it 🙂
Made it tonight. My husband loved it. I used Aminos which is lower in sodium than soy sauce. The recipe calls for 3 tablespoon of sugar. I used 1 and it was a bit too sweet.
If it’s ever too sweet, you can cut the sugar back by 1 Tbsp at a time or add more amino’s. Thanks for sharing Isabel 🙂
Can you sub coconut sugar for regular sugar or stevia? Have all the other ingredients but coconut sugar.
white or brown sugar should work!