Vegetable Stir Fry
To try
Servings: 4 · $3/serving · Active: 15 min · Total: 30 min ·
veggie-stir-frycandidateto-try
Vegetable Stir Fry
Notes
- Added as a to-try option from Cookie and Kate because it is a fast vegetable-heavy stir-fry that can pair with rice or an added protein.
- Imported from structured recipe metadata on 2026-06-11T09:01:35-04:00.
- Image saved locally at
/images/vegetable-stir-fry.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 1/3 | cup | reduced-sodium soy sauce or tamari (regular soy sauce is too salty) | Asian ingredients | yes |
| 1 | tablespoon | toasted sesame oil | Asian ingredients | yes |
| 1 | tablespoon | honey or maple syrup | Peanut butter/jelly/honey | no |
| 2 | teaspoons | arrowroot starch or 1 teaspoon corn starch | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 2 | large | cloves garlic, pressed or minced | Produce | no |
| 1/4 | teaspoon | crushed red pepper (omit if you’re sensitive to spice) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | tablespoon | sesame seeds, for garnish | Asian ingredients | no |
| 1 | tablespoon | avocado oil, coconut oil or your cooking oil of choice | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | small | red onion, root and tip ends removed and cut into 1/4-inch thick wedges (about 1 cup) | Produce | no |
| 2 | medium | carrots, peeled and cut into very thin rounds (about 1 1/2 cups) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| Pinch of salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 1 | medium | red bell pepper, cut into 1/4 inch strips (about 1 1/4 cup) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | medium | yellow bell pepper, cut into 1/4 inch strips (about 1 1/4 cup) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | cup | small broccoli florets (from about 1 stalk) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 2 | tablespoons | water | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| Thinly sliced green onion, for garnish | Produce | no |
Instructions
- In a liquid measuring cup, combine the soy sauce, sesame oil, honey, starch, garlic and red pepper flakes (if using). Whisk until blended and set aside.
- Warm the sesame seeds in a large cast iron or stainless steel skillet over medium heat, stirring constantly, until fragrant and turning lightly golden, about 1 minute. Transfer them to a plate and set them aside, then return the skillet to the stove.
- Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 6 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
- Add the bell peppers and broccoli and stir to combine. Pour in the water and immediately cover the pan. Cook, uncovering to stir every minute or so then covering again, until the broccoli and bell pepper are fork-tender and browning along the edges, about 7 to 9 minutes.
- Uncover and remove the skillet from the heat. Immediately pour in the prepared sauce and stir well to coat the veggies. Taste, and if it needs a little more flavor, stir in a pinch of salt. Serve as desired, sprinkled with toasted sesame seeds and green onion. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.