Easy Vegetable Stir Fry

What You Need:

-Soy Sauce -Water -Brown Sugar -Sesame Oil -Garlic -Ginger -Cornstarch

-Broccoli -Carrots -Mushrooms -Sugar Snap Peas -Onion -Red Bell Pepper -Cooking Oil -Sesame Seeds


Combine soy sauce, water,  brown sugar, minced garlic,  grated fresh ginger, toasted sesame oil, and cornstarch in a bowl. Whisk until combined, then set aside.

Make Sauce


For my stir fry mix, I used yellow onion, broccoli, carrots, mushrooms, and sugar snap peas. You can use any mix of vegetables you’d like, just try to get a good variety of colors and textures. 

Gather Vegetables


Chop the vegetables into similar sized pieces. Since carrots take so long to soften, it was okay to cut them much smaller than the rest.

Chop Vegetables


Add cooking oil to a very large skillet or wok. Heat over medium-high until the pan is very hot. Once hot, add the hardest vegetables first. Stir for one minute. They will continue to cook as you add more vegetables.

Cook Hard Veggies


Next, add the vegetables that soften semi-quickly. Again, stir briskly and cook only for about 1-2 minutes, or just until you see the mushrooms begin to soften. 

Add More Veggies


Lastly, add your softest vegetables, in this case, the onion and bell pepper. Stir and cook just for one minute more, or just until the onions begin to soften. 

Add Final Veggies


Pour the sauce over the vegetables in the skillet. Stir and cook until the sauce begins to simmer. Remove the skillet from the heat, or continue to cook until the vegetables are cooked to your liking.

Add Sauce


Top the stir fry with sesame seeds and enjoy!

Add Toppings

Ready to Make it?