A practical vegetarian recipe with ingredients, method, timing, storage notes, and quick answers before you cook.
Lila Park
Prep: 15 min. Cook: 10 min. Serves: 4.
Vegetable stir fry is built for practical home cooking: clear ingredients, a straightforward method, and enough flexibility to fit a normal weeknight or weekend meal.
broccoli, peppers, carrots, snap peas, garlic, and ginger
1 tbsp neutral oil
3 cups mixed vegetables
2 cloves garlic
1 tsp grated ginger
3 tbsp soy sauce
1 tbsp honey or brown sugar
1 tsp cornstarch
rice or noodles for serving
Whisk soy sauce, honey, cornstarch, and a splash of water into a quick sauce.
Stir-fry broccoli, peppers, carrots, snap peas, garlic, and ginger in a hot pan, then add vegetables, garlic, and ginger. Keep everything moving so it cooks quickly.
Pour in the sauce and cook until glossy. Serve vegetable stir fry over rice or noodles.
Have everything chopped before the pan gets hot.
Cook in batches if your skillet is small.
Taste before serving and adjust with salt, pepper, citrus, herbs, or sauce depending on the dish.
Refrigerate up to 4 days.
Reheat quickly in a skillet or microwave. Add a splash of water if the sauce thickens too much.
Yes. Cook them from frozen and expect a softer texture.
Use high heat and avoid crowding the pan.
Use tamari or a certified gluten-free soy sauce.
Vegetable stir fry takes about 15 min prep + 10 min cook, not counting optional resting or chilling time.
