Spicy Vegetable Stir-Fry

Introduction

Looking for a quick, healthy, and incredibly flavorful meal? This Spicy Vegetable Stir-Fry is my go-to recipe when I want something vibrant and satisfying without spending hours in the kitchen. What I love most about this dish is how it transforms simple vegetables into a restaurant-worthy meal in just minutes. The beautiful balance of heat and savory flavors, combined with the crisp-tender vegetables, makes this stir-fry a perfect weeknight dinner option that’s both nutritious and delicious.

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 2 cups broccoli florets
• 1 cup snap peas
• 1 cup mushrooms, sliced
• 1 small onion, sliced
• Sauce ingredients:
• 3 tablespoons soy sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ¼ cup vegetable broth

Instructions

1. Mix all sauce ingredients in a small bowl until the cornstarch is completely dissolved. Set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
4. Add onions and carrots, cooking for 2 minutes.
5. Add bell peppers and broccoli, stir-frying for another 3 minutes.
6. Toss in mushrooms and snap peas, cooking for 2 more minutes.
7. Pour the sauce mixture over the vegetables, stirring constantly until the sauce thickens and coats all vegetables evenly (about 2 minutes).
8. Serve hot over rice or noodles.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Recipe Notes

For the best results, keep these tips in mind:

• Cut all vegetables in similar sizes to ensure even cooking
• Have all ingredients prepped before you start cooking – stir-frying moves quickly!
• Don’t overcrowd the pan; this helps vegetables stay crisp instead of steaming
• Feel free to adjust the spice level by modifying the amount of sriracha
• For extra protein, add tofu, chicken, or shrimp
• Store leftovers in an airtight container for up to 3 days
• For a lower-sodium version, use low-sodium soy sauce or coconut aminos

Spicy Vegetable Stir-Fry

Looking for a quick, healthy, and incredibly flavorful meal? This Spicy Vegetable Stir-Fry is my go-to recipe when I want something vibrant and satisfying without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

  

• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper sliced
• 2 carrots julienned
• 2 cups broccoli florets
• 1 cup snap peas
• 1 cup mushrooms sliced
• 1 small onion sliced
• 3 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ¼ cup vegetable broth

Instructions

 

• Mix all sauce ingredients in a small bowl until the cornstarch is completely dissolved. Set aside.
• Heat vegetable oil in a large wok or skillet over medium-high heat.
• Add garlic and ginger, stir-frying for 30 seconds until fragrant.
• Add onions and carrots, cooking for 2 minutes.
• Add bell peppers and broccoli, stir-frying for another 3 minutes.
• Toss in mushrooms and snap peas, cooking for 2 more minutes.
• Pour the sauce mixture over the vegetables, stirring constantly until the sauce thickens and coats all vegetables evenly (about 2 minutes).
• Serve hot over rice or noodles.