I put together a one-pan Veggie Stir Fry with a homemade sweet and savory garlic and ginger sauce, and the sauce contains a tiny, unexpected trick that makes it different from the usual.

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I love a good one pan recipe that makes me feel clever for buying veggies, and this Easy Vegetable Stir Fry always makes me look like I tried harder than I did. It’s bright, quick and a little unpredictable, with garlicky punch from fresh garlic and broccoli that stays crisp not soggy, which is key.

I call it my go to Veggie Stir Fry when guests show up unannounced because the flavors feel layered but not fussy, and yes there is a sweet and savory sauce that somehow ties it all together. You’ll want to know what I did, trust me.

Ingredients

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Broccoli: high in fiber, vitamin C and K; crunchy and slightly bitter.
Red bell pepper: sweet, vitamin A and C rich, adds bright color and crunch.
Garlic: punched flavor, small protein and immune boosting compounds, a little spicy raw.
Ginger: warm spicy zing, aids digestion and adds sourish bright note when cooked.
Mushrooms: earthy umami, low calorie, give meaty texture and soak up sauces well.
Soy sauce: salty savory, provides sodium and deep umami, makes dish taste richer.
Sesame oil: tiny amount packs nutty aroma, adds richness and slight toasted flavor.

Ingredient Quantities

2 tablespoons vegetable oil (canola or peanut)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 small yellow onion thinly sliced

2 cups broccoli florets

1 red bell pepper thinly sliced

1 yellow bell pepper thinly sliced

1 cup carrots, matchsticks or thinly sliced

1 cup snap peas or snow peas

8 ounces mushrooms, sliced (baby bella or cremini)

3 green onions, sliced (white and green parts kept separate if you want)

1/4 cup low sodium soy sauce

2 tablespoons hoisin sauce or oyster sauce (use hoisin for vegetarian)

2 tablespoons honey or packed brown sugar

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon cornstarch

2 tablespoons cold water for slurry

1/4 teaspoon red pepper flakes or a dash of sriracha, optional

Salt and black pepper to taste

1 tablespoon toasted sesame seeds for garnish, optional

Steamed rice or cooked noodles for serving, optional

How to Make this

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1. Whisk the sauce: combine 1/4 cup low sodium soy sauce, 2 tablespoons hoisin or oyster sauce (use hoisin if you want vegetarian), 2 tablespoons honey or packed brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil in a bowl; set aside.

2. Make the cornstarch slurry: stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth; keep nearby.

3. Prep everything: mince 3 cloves garlic and 1 tablespoon fresh ginger, thinly slice 1 small yellow onion, cut 2 cups broccoli into small florets, thinly slice 1 red and 1 yellow bell pepper, matchstick or thinly slice 1 cup carrots, trim 1 cup snap peas, slice 8 ounces mushrooms, and slice 3 green onions keeping the white parts separate from the green tops.

4. Heat a large skillet or wok over high heat and add 2 tablespoons vegetable oil (canola or peanut); when it just starts to shimmer add the white parts of the green onions, the garlic and ginger and stir for 20 to 30 seconds until fragrant but not browned.

5. Add the denser veg first: toss in the sliced onion, carrots and broccoli; stir fry for 3 to 4 minutes until they start to soften. If your pan is crowded do this in batches so things fry instead of steam.

6. Add the remaining veg: throw in the bell peppers, mushrooms and snap peas; season lightly with salt and black pepper and stir fry 2 to 3 more minutes until everything is bright and crisp tender.

7. Pour the prepared sauce over the vegetables, stir to combine and bring to a gentle simmer. If you want heat add 1/4 teaspoon red pepper flakes or a dash of sriracha now.

8. Stir the cornstarch slurry one more time then pour into the pan, keep stirring until the sauce thickens and glazes the vegetables, about 1 to 2 minutes.

9. Finish: taste and adjust salt or sweetness, stir in the green parts of the green onions and a little more toasted sesame oil if you want extra nuttiness.

10. Serve hot topped with 1 tablespoon toasted sesame seeds if using, over steamed rice or noodles. Leftovers reheat well but the veggies lose a bit of crunch, so eat asap for best texture.

Equipment Needed

1. Large skillet or wok (12-inch ish)
2. Cutting board
3. Sharp chef’s knife
4. 2 mixing bowls (one for the sauce, one for the cornstarch slurry)
5. Measuring cups and measuring spoons
6. Whisk (for the sauce) and a heatproof spatula or wooden spoon (for stir frying)
7. Tongs or a large slotted spoon (for tossing the veg)
8. Colander or salad spinner (to rinse/drain vegetables)
9. Small pot or rice cooker for rice or noodles, if serving with them

FAQ

Q: How do I keep the vegetables crisp and not soggy? A: Cook on very high heat and dont crowd the pan. Stir fry in batches if needed so each piece gets direct heat. Add harder veggies like carrots and broccoli first, then softer ones like peppers and mushrooms so nothing gets overcooked.

Q: Can I make this vegan or gluten free? A: Yes. Use hoisin or a vegan oyster sauce and swap honey for maple syrup or brown sugar to keep it vegan. For gluten free, use tamari or a certified gluten free soy sauce.

Q: How do I thicken the sauce so it sticks to the veggies? A: Mix the cornstarch with cold water to make a slurry, then pour it into the pan near the end while stirring. Let it bubble for 30 to 60 seconds until it thickens. If its too thick, add a splash of water or broth to loosen it.

Q: Can I use frozen vegetables? A: You can, but thaw and drain them well first or theyll steam instead of fry. Pat them dry, then add them toward the end of cooking since they tend to soften faster than fresh ones.

Q: Can I add meat or tofu and how should I cook it? A: Yes. For tofu, press it, cube, and pan fry until golden before adding veggies. For chicken or beef, slice thinly and cook in a hot pan until just done, then remove, cook the veggies, and return the meat to finish with the sauce. That way the protein stays juicy.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet on medium high heat so you get some crispness back, or microwave but expect softer veggies. Add a splash of soy sauce or water if it seems dry.

Vegetable Stir Fry Recipe Substitutions and Variations

Vegetable oil (canola or peanut)
- Avocado oil — high smoke point and neutral taste, great if you want less flavor
- Grapeseed oil — light and neutral, good for quick frying
- Light olive oil — milder than extra virgin, use if you dont have the others
- Refined coconut oil — neutral when refined, gives a slight sweetness if you use unrefined
Low sodium soy sauce
- Tamari — gluten free, almost the same salty umami, use 1:1
- Coconut aminos — soy free and sweeter, taste is milder so you may want a little extra
- Regular soy sauce — just cut back other salt in the recipe
- Liquid aminos (eg Bragg) — similar umami, a bit different in flavor but works fine
Hoisin sauce or oyster sauce
- Hoisin for veg, or use a quick mix of soy sauce + peanut butter + a splash of rice vinegar + sweetener
- Teriyaki sauce — sweeter and thinner, use less and reduce other sweetener
- Miso paste + a little maple syrup + soy sauce — darker savory swap, starts thick so thin with water
- Store bought vegetarian oyster sauce (made from mushrooms) — closest shiitake based umami
Cornstarch
- Arrowroot powder — clear glossy finish, use same amount
- Tapioca starch — good thickening, use same or slightly less
- Potato starch — works well, avoid high heat or it can get grainy
- All purpose flour — use about twice the amount and cook a bit longer to remove raw taste

Pro Tips

1. Prep everything first and have it right next to the stove, cause stir fry moves fast and you dont want to be chopping while stuff burns. Cut pieces about the same size so things cook evenly, and pat mushrooms and broccoli mostly dry so they brown instead of steaming.

2. Brown mushrooms and dense veg separately if you can, then bring them together at the end. Mushrooms give off water if you salt them too early, so either salt them right after searing or wait until the sauce goes in.

3. Make the sauce a little stronger than you think you need, then thin to taste with a splash of water or broth at the end. If it gets too thick, stir in a teaspoon of water at a time, and if it tastes flat add a tiny bit more rice vinegar or a squeeze of lime to brighten it up.

4. Finish just before serving with toasted sesame oil and fresh green onion tops for aroma, not during cooking cause the sesame oil burns. For leftovers reheat quick in a hot pan with a few drops of water to revive the crunch, dont microwave too long or everything goes soggy.