A black cast iron skillet with assorted vegetable stir fry and a wooden spoon in it.

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!  

Course Main Course
Cuisine American, Chinese, Japanese
Keyword asian vegetables, stir fry vegetables, vegetable stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 387 kcal
Author A Simple Palate



  • 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


  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.