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 30 minute stir fry vegetables 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.
What to Serve with Stir Fry Vegetables
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 Tips for Making Stir Fry Vegetables
- 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!
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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!
- 3 cups broccoli florets
- 5 carrots, sliced
- 3 bell peppers, sliced
- 1 cup mushrooms, sliced
- 1/2 cup snow peas
- 1 Tablespoon olive oil
- 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
Sauce: whisk all of sauce ingredients together in a small bowl.
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.
Add sauce to vegetables and stir for 1 minute until sauce has thickened and is mixed well with vegetables. Serve over rice and enjoy!