Picture this: You’re racing home after a long day, the clock is ticking, and dinner?
Well, it’s still a distant thought. Quick vegetarian dinners under 30 minutes are your salvation—like a trusty umbrella on a surprise rainy day.
Sometimes, the simplest ingredients become the heroes of the dinner table, reminding me of those spontaneous road trips where the journey itself, not the destination, holds all the magic.
Steps
- Prepare the stir fry sauce by whisking together water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and optional red pepper flakes in a medium bowl.
- Heat extra-virgin olive oil in a large skillet or wok over high heat. Add sliced red and yellow bell peppers, cremini mushrooms, broccoli florets, sugar snap peas, and thinly sliced carrots to the pan.
- Stir the vegetables occasionally while cooking them for 3 to 4 minutes, just until they begin to soften slightly.
- Lower the heat to medium and pour the prepared stir fry sauce over the vegetables. Stir and cook for another 1 to 2 minutes until the sauce thickens and the veggies are crisp-tender.
- Adjust seasonings to your liking. Garnish with thinly sliced green onions and sesame seeds before serving.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 yellow bell pepper, stemmed, seeded, and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 3 cups small broccoli florets
- 1 cup sugar snap peas
- 1 cup thinly sliced carrots
- 3 green onions, thinly sliced
- Sesame seeds, for garnish
- 1/4 cup water
- 1/4 cup low-sodium soy sauce (or gluten-free tamari)
- 2 tablespoons honey (or brown sugar for a vegan option)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons cornstarch
- A pinch of red pepper flakes (optional)
FAQ
- Can I customize the vegetables in this stir fry recipe?
- Absolutely! The recipe is very flexible, allowing you to substitute or add vegetables like celery, snow peas, green beans, asparagus, napa cabbage, baby corn, or water chestnuts.
- What can I do to make the stir fry sauce gluten-free?
- To make the sauce gluten-free, simply use low-sodium certified gluten-free tamari in place of soy sauce.
- How should I prepare the vegetables for even cooking?
- It’s important to cut the veggies into similar-sized pieces for even cooking. For example, keep peas whole, slice bell peppers into thin strips, thinly slice carrots and mushrooms, and cut broccoli into small florets.
- Can I add protein to this stir fry?
- Yes, you can easily add protein to this dish. Baked tofu, tempeh, or even edamame are great options to toss in for added nutrition and flavor.
- How can I prepare in advance to make this recipe faster?
- You can make the sauce ahead of time and store it in the refrigerator for up to a week or freeze it for up to 3 months. Additionally, chopping the vegetables in advance and storing them in an airtight container in the fridge for up to 3 days will save time on the day you cook.
Tips
- Cook on High Heat: Use high heat when cooking the vegetables to achieve a nice browning without overcooking them. Aim for a crisp-tender texture by cooking them for about 3 to 4 minutes before adding the sauce.
- Uniform Vegetable Cuts: Ensure the vegetables are cut into similar-sized pieces for even cooking. For example, leave peas whole, slice bell peppers into thin strips, thinly slice carrots and mushrooms, and cut broccoli into small florets.
- Enhance with Protein: Although the recipe doesn’t specifically call for protein, consider adding cooked options such as baked tofu, tempeh, or edamame toward the end for added nutrition and variety.
- Prepare in Advance: To save time, prepare the sauce and chop the vegetables ahead of time. The sauce can be stored in the fridge for up to a week or frozen for up to 3 months, while pre-cut vegetables can be refrigerated for up to 3 days.
Equipment
- Wok – A traditional wok is ideal for stir frying and achieving the proper texture and flavor.
- Large nonstick or cast iron pan – If you don’t have a wok, a large skillet or cast iron pan can be a good alternative.
- Whisk – Useful for mixing the stir fry sauce ingredients thoroughly.
- Airtight container – If you plan to make the sauce in advance or store pre-cut vegetables.
