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Easy vegetable stir fry with broccoli, bell peppers, snap peas, and mushrooms in a ginger garlic sauce in a large wok

Easy Vegetable Stir Fry

Crisp, colorful vegetables tossed in a bold homemade ginger garlic honey sauce. A healthy, one-pan dinner ready in 30 minutes.
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Prep Time 22 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Side Dish
Cuisine: American, Asian-American
Calories: 208
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup low-sodium vegetable broth or chicken broth
  • 0.33 cup low-sodium soy sauce
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 1.5 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 1 tbsp cornstarch
  • 0.125 tsp crushed red pepper flakes optional, to taste
  • 2 tbsp olive oil or avocado oil divided
  • 2 cups broccoli florets bite-size
  • 2 large carrots thinly sliced on the diagonal
  • 8 oz cremini mushrooms sliced
  • 1 cup sugar snap peas or snow peas
  • 1 red bell pepper thinly sliced into 1-inch strips
  • 1 yellow bell pepper thinly sliced into 1-inch strips
  • 4 green onions sliced, plus more for serving
  • sesame seeds optional, for serving
  • cooked brown rice, white rice, or quinoa for serving

Equipment

  • Large Skillet or Wok (12-inch minimum)
  • Small Bowl or Liquid Measuring Cup
  • Whisk
  • Cutting board and chef's knife

Method
 

  1. Whisk together all sauce ingredients in a small bowl or liquid measuring cup until the cornstarch is fully dissolved with no visible lumps. Set aside near the stove.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add the broccoli florets and sliced carrots. Stir-fry, stirring often, for 2 minutes.
  3. Add the remaining tablespoon of oil along with the sliced mushrooms and snap peas. Cook, stirring, for 2 more minutes until mushrooms begin to turn golden at the edges.
  4. Add both colors of sliced bell pepper and stir-fry for 1 more minute until the vegetables look bright and are almost crisp-tender. Do not overcrowd the pan -- cook in batches if needed.
  5. Give the sauce a final whisk to recombine the cornstarch. Pour it over the vegetables and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens into a glossy glaze.
  6. Stir in the sliced green onions and remove the pan from heat immediately. Serve over rice or quinoa garnished with extra green onions and sesame seeds if desired.

Notes

Have all vegetables prepped and sauce whisked before heating the pan. Do not overcrowd the skillet or vegetables will steam instead of sear. Use tamari instead of soy sauce for a gluten-free version. Sauce doubles easily and keeps refrigerated for up to one week.