Vegetable Stir Fry Quick Dinner Recipe

Some recipes just feel like a warm hug. For me, this classic Vegetable Stir Fry Quick Dinner is one of them. It’s the kind of meal that whispers of home, no matter where you are. If you’re looking for a low-carb twist on a stir fry, you might enjoy this delicious keto stir fry recipe.

The sizzle of the wok, the sweet-salty aroma filling the air—it takes me right back to my grandma’s kitchen. She could turn a simple mix of garden vegetables into pure magic in minutes. It was our go-to for busy nights, a true comfort food.

I want to share that feeling with you. This isn’t a fancy, complicated dish. It’s honest, traditional, and deeply satisfying. Let’s make a simple, perfect stir fry together.

Recipe Overview

• Cuisine: Asian Food
• Category: Vegan Dinner
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

The Story Behind This Classic Recipe

My grandma learned this from a neighbor many years ago. It was during a time when making a little go a long way was a necessary skill. This dish was her answer.

She’d use whatever vegetables were freshest or needed using up. The sauce was always the same, a perfect balance she had memorized. To me, it tasted like love and resourcefulness all in one bowl.

It became our family’s secret weapon for a fast, healthy, and happy meal. I’ve carried that tradition into my own home, and it never fails to comfort.

What Makes This the *Traditional* Way

This method skips the shortcuts. It’s about building flavor the old-fashioned way. That means a hot wok and a simple, from-scratch sauce.

The real secret is high heat. You want that quick, smoky cook that seals in flavor and keeps veggies crisp. A non-stick pan just won’t give you the same result.

And the sauce? No bottled stuff here. We mix a few pantry staples. It creates a glossy, rich coating that’s far better than anything store-bought. It’s the heart of the dish.

Recipe

Vegetable Stir Fry Quick Dinner Recipe

Make Vegetable Stir Fry Quick Dinner Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Classic Ingredients (No Fancy Stuff!)

• 2 tablespoons neutral oil (like vegetable or peanut)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 bell pepper, sliced (any color)
• 2 medium carrots, sliced thin
• 1 head of broccoli, cut into florets
• 1 cup snap peas or snow peas
• For the Stir Fry Sauce:1/3 cup low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon maple syrup or brown sugar 1 tablespoon toasted sesame oil 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• For serving: Cooked rice or noodles

How to Make It Just Like Grandma Did

1

First, make your stir fry sauce. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil. In a separate tiny bowl, mix the cornstarch and water. Set both aside.

2

Prepare all your mixed vegetables. Cut them into similar-sized pieces so they cook evenly. This prep step is called “mise en place” and it makes everything smooth.

3

Heat your wok or a large, heavy skillet over high heat. Add the oil and swirl it to coat the pan. When the oil shimmers, it’s ready.

4

Add the onion and stir for about 2 minutes. Then add the garlic and ginger. Stir for just 30 seconds until wonderfully fragrant.

5

Now, add the harder vegetables first: carrots and broccoli. Stir them around for 3-4 minutes. You want them to get a little color but stay crisp.

6

Add the softer veggies: bell pepper and snap peas. Stir for another 2 minutes. The whole mix should be bright and vibrant.

7

Give your sauce a quick re-whisk and pour it over the vegetables. Stir quickly to coat everything. Let it bubble for a minute.

8

Stir your cornstarch mixture again and drizzle it into the center of the wok. Keep stirring. In about 30 seconds, the sauce will thicken and turn glossy.

9

Immediately remove the wok from the heat. Your stir fry is done! Serve it hot over a big bed of fluffy rice or noodles.

Notes

Enjoy your homemade Vegetable Stir Fry Quick Dinner Recipe!

Nutrition Information

Naturally vegan and packed with fiber.:

Excellent source of vitamins A and C from the colorful vegetables.:

Low in saturated fat and cholesterol-free.:

The sauce, made at home, lets you control the sodium.:

A complete meal when served with brown rice for whole grains.:

Did You Make This?

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The Classic Ingredients (No Fancy Stuff!)

This list is all about simplicity. You probably have most of it in your kitchen right now. Let’s keep it real and traditional.

• 2 tablespoons neutral oil (like vegetable or peanut)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 bell pepper, sliced (any color)
• 2 medium carrots, sliced thin
• 1 head of broccoli, cut into florets
• 1 cup snap peas or snow peas
• For the Stir Fry Sauce:
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
• For serving: Cooked rice or noodles

How to Make It Just Like Grandma Did

Follow these steps and you’ll have dinner on the table in a flash. The key is to have everything prepped and ready before you turn on the heat.

1. First, make your stir fry sauce. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil. In a separate tiny bowl, mix the cornstarch and water. Set both aside.
2. Prepare all your mixed vegetables. Cut them into similar-sized pieces so they cook evenly. This prep step is called “mise en place” and it makes everything smooth.
3. Heat your wok or a large, heavy skillet over high heat. Add the oil and swirl it to coat the pan. When the oil shimmers, it’s ready.
4. Add the onion and stir for about 2 minutes. Then add the garlic and ginger. Stir for just 30 seconds until wonderfully fragrant.
5. Now, add the harder vegetables first: carrots and broccoli. Stir them around for 3-4 minutes. You want them to get a little color but stay crisp.
6. Add the softer veggies: bell pepper and snap peas. Stir for another 2 minutes. The whole mix should be bright and vibrant.
7. Give your sauce a quick re-whisk and pour it over the vegetables. Stir quickly to coat everything. Let it bubble for a minute.
8. Stir your cornstarch mixture again and drizzle it into the center of the wok. Keep stirring. In about 30 seconds, the sauce will thicken and turn glossy.
9. Immediately remove the wok from the heat. Your stir fry is done! Serve it hot over a big bed of fluffy rice or noodles.

My Tips for Perfecting This Classic

A couple of small tricks can make a big difference. They’re the little things my grandma always did.

First, don’t crowd the pan. If you add too many veggies at once, they’ll steam instead of fry. Cook in two batches if your pan is small. It keeps that perfect texture.

Second, taste your sauce before it goes in. Adjust it to your liking. Want it sweeter? Add a touch more maple syrup. More tang? A splash of vinegar. Make it yours.

How to Store and Enjoy Later

This dish makes fantastic leftovers. Let it cool completely, then store it in an airtight container in the fridge. It will keep well for 3-4 days.

Reheat it gently in a skillet over medium heat with a tiny splash of water. This wakes the sauce back up. The microwave can make the veggies a bit soggy, so the skillet is best.

I don’t recommend freezing it, as the vegetables will lose their lovely crisp texture when thawed. It’s best enjoyed fresh or within a few days.

Nutrition Notes

This is a meal that makes you feel good from the inside out. It’s packed with all the good stuff.

• Naturally vegan and packed with fiber.
• Excellent source of vitamins A and C from the colorful vegetables.
• Low in saturated fat and cholesterol-free.
• The sauce, made at home, lets you control the sodium.
• A complete meal when served with brown rice for whole grains.

Your Questions About This Classic Recipe

Here are answers to a few common questions I get about this family favorite.

Can I use different vegetables?

Absolutely! That’s the beauty of this dish. Use what you have. Mushrooms, cabbage, zucchini, or baby corn are all great. Just remember to add harder veggies first and softer ones last.

What if I don’t have a wok?

A large, heavy-bottomed skillet is the next best thing. The most important thing is that it can hold and distribute high heat well. Cast iron is a fantastic choice for these wok recipes.

How can I add protein to this vegan dinner?

Tofu or tempeh are classic additions. For tofu, press it dry and cube it. Pan-fry it until golden before you start the veggies, then set it aside and add it back with the sauce. For another incredibly quick pantry-based meal, check out this quick and delicious 7-can taco soup.

I hope this recipe finds a regular spot on your dinner table. It’s more than just food; it’s a warm, quick tradition you can share with your own family.

There’s nothing quite like the simple joy of a meal made with love and a hot wok. I’d love to hear about your experience. Did it bring back memories for you, too? If you’re in the mood for another comforting soup that comes together even faster, you have to try this lasagna soup ready in under 30 minutes.

Please let me know your own stories or twists on this classic in the comments below, and if you tried it, give it a rating!