Easy Veggie Stir Fry
Easy homemade veggie stir fry packed with colorful vegetables, ginger, and garlic. Ready in 20 minutes, naturally vegan and gluten-free.
Ingredients
- 3 tablespoons sesame oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 2 cups snap peas, halved diagonally
- 1 large red bell pepper, cut into strips
- 1 cup mushrooms, sliced
- 2 medium carrots, julienned
- 1 cup baby bok choy, chopped
- 3 tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 2 scallions, sliced on the bias
- 1 tablespoon arrowroot powder or cornstarch
- 1/4 cup low-sodium vegetable broth
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare all vegetables before you begin cooking by slicing, dicing, and cutting them into uniform, bite-sized pieces so they cook evenly.
- 2
Whisk together the tamari, rice vinegar, arrowroot powder, and vegetable broth in a small bowl until the powder dissolves completely, then set aside.
- 3
Heat the sesame oil in a large wok or skillet over medium-high heat until it shimmers and just begins to smoke, about 1 minute.
- 4
Add the diced onion to the hot oil and sauté, stirring frequently, until softened and translucent, about 3 minutes.
- 5
Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 30 seconds to 1 minute.
- 6
Add the harder vegetables first—broccoli, carrots, and mushrooms—and toss continuously to coat with oil, cooking for about 2 minutes.
- 7
Introduce the snap peas, bell pepper, and bok choy, continuing to stir and toss until all vegetables begin to soften slightly but remain crisp, about 3 to 4 minutes.
- 8
Pour the sauce mixture into the center of the wok and immediately toss all vegetables to coat evenly, allowing the sauce to thicken as it heats, approximately 1 to 2 minutes.
- 9
Taste the stir fry and adjust seasonings with additional tamari or rice vinegar as needed for balance.
- 10
Remove from heat and garnish generously with sesame seeds, sliced scallions, and fresh cilantro.
- 11
Serve immediately over cauliflower rice, brown rice, or quinoa while vegetables maintain their crisp-tender texture.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| sesame oil | extra virgin olive oil | Olive oil provides anti-inflammatory polyphenols and is more heart-healthy while still delivering richness |
| tamari | coconut aminos | Coconut aminos contains no soy and is lower in sodium while providing a naturally sweet note that supports blood sugar stability |
| arrowroot powder | tapioca starch | Tapioca starch thickens beautifully without the refined qualities and offers better gut health properties |
| white rice vinegar | apple cider vinegar or brown rice vinegar | These vinegars contain beneficial acids that support gut health and digestion while adding complexity |
| regular vegetable broth | bone broth or mushroom broth | These broths contain collagen and amino acids that support gut healing and provide deeper umami flavor |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 235 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Carbohydrates | 21g |
| Fiber | 6g |
| Sugar | 7g |
| Protein | 8g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
