Homestyle Vegetable Stir-Fry

This vibrant stir-fry combines crisp, colorful vegetables cooked quickly over high heat, preserving their texture and bright flavors. The dish features a savory sauce that coats the vegetables, creating a glossy, inviting appearance with a balance of crunch and tenderness. Perfect for a quick, nutritious meal that comes together in minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

2 cups bell peppers, sliced mixed colors preferred
1 cup broccoli florets
1 cup snap peas
1 carrot, julienned
3 cloves garlic, minced
2 tablespoons soy sauce low sodium preferred
1 tablespoon sesame oil
1 teaspoon cornstarch dissolved in 2 tbsp water
2 tablespoons vegetable oil

Equipment

Wok or large skillet
Cutting board
Chef’s knife
Measuring spoons
Spatula

Method

Prepare all vegetables by slicing, chopping, and julienning, then set aside.
Heat the wok over high heat and add the vegetable oil, swirling to coat the surface.
Add the minced garlic to the hot oil and stir quickly, releasing a fragrant aroma within 15 seconds.
Toss in the sliced bell peppers, broccoli florets, snap peas, and julienned carrots, stirring constantly to cook evenly.
Stir-fry the vegetables for about 3-4 minutes until they turn bright, slightly tender but still crisp.
Pour in the soy sauce and sesame oil, tossing to coat all the vegetables evenly and enhance flavor.
Dissolve the cornstarch in 2 tablespoons of water, then pour this slurry into the wok, stirring quickly to thicken the sauce.
Cook for another 1-2 minutes until the sauce becomes glossy and coats the vegetables beautifully.
Remove from heat and transfer to a serving dish, ready to be enjoyed while hot.

Notes

Feel free to customize with your favorite vegetables or add protein like tofu or chicken for a heartier meal.