A black cast iron skillet with assorted vegetable stir fry and a wooden spoon in it.
30-Minute Stir Fry Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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!  

Course: Main Course
Cuisine: American, Chinese, Japanese
Keyword: asian vegetables, stir fry vegetables, vegetable stir fry
Servings: 4
Calories: 387 kcal
Author: A Simple Palate
  • 3 cups broccoli florets
  • 3 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
  1. Sauce: whisk all of sauce ingredients together in a small bowl. 

  2. 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.  

  3. Add sauce to vegetables and stir for 1 minute until sauce has thickened and is mixed well with vegetables. Serve over rice and enjoy! 

Recipe Notes


Nutrition Facts
30-Minute Stir Fry Vegetables
Amount Per Serving
Calories 387 Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Sodium 1143.2mg 48%
Total Carbohydrates 73.2g 24%
Sugars 27.5g
Protein 14.2g 28%
Vitamin A 102%
Vitamin C 354%
* Percent Daily Values are based on a 2000 calorie diet.