Go Back
In today's fast-paced world, finding quick and nutritious meal options is essential for maintaining a balanced diet. Many people struggle to prepare meals that are both healthy and satisfying, often turning to convenience foods that can be lacking in nutrients. A veggie stir-fry emerges as a vibrant and colorful dish that not only meets the need for speed but also delivers a punch of flavor and nutrition. This Quick & Colorful Veggie Stir-Fry showcases a medley of fresh vegetables, packed with essential nutrients and flavors, all ready in just 20 minutes.

No-Fuss 20-Minute Stir-Fry for a Nutritious Weeknight Meal

Looking for a quick and nutritious meal? Try this vibrant Veggie Stir-Fry that comes together in just 20 minutes! Packed with fresh vegetables like broccoli, bell peppers, and snap peas, this dish offers essential vitamins and minerals while being customizable for dietary preferences. Perfect for busy weeknights, it’s flavorful, satisfying, and can be enjoyed with rice or quinoa. Cook your way to health with this easy recipe! #VeggieStirFry #HealthyEating #QuickRecipes #MealPrep #PlantBased #Nutrition #VibrantMeals
Print Recipe Pin Recipe

Ingredients
  

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 carrot, julienned

1 cup mushrooms, sliced

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil (or olive oil)

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

1 teaspoon sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Prep Your Ingredients: Wash and chop all vegetables into bite-sized pieces. This will ensure everything cooks evenly and quickly.

    Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering.

      Sauté Aromatics: Add minced garlic and grated ginger. Stir for about 30 seconds until fragrant.

        Cook the Vegetables: Add broccoli, bell pepper, snap peas, carrot, and mushrooms to the skillet. Stir-fry for about 5-7 minutes, until vegetables are tender-crisp.

          Add Sauce: Pour the soy sauce over the stir-fried veggies. If using, add cornstarch mixture to thicken the sauce slightly. Stir to combine and cook for another 1-2 minutes until everything is well coated.

            Finish Up: Toss in the chopped green onions and stir for another minute. Remove from heat.

              Serve: Plate the stir-fry over cooked rice or quinoa. Sprinkle with sesame seeds for garnish and enjoy your quick, nutritious weeknight meal!

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings