Easy One-Pan Veggie Stir-Fry

Name: Easy One-Pan Veggie Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup broccoli florets; 1 cup bell peppers, sliced; 1 cup carrots, julienned; 1 cup snap peas; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Salt and pepper to taste

Highlighted under: Quick & Easy

I love how simple and quick this Easy One-Pan Veggie Stir-Fry is! In just a few minutes, I can create a colorful medley of vibrant vegetables that not only look great but also taste fantastic. Whenever I need a healthy meal in a rush, this is my go-to recipe. I can easily customize it with whatever vegetables I have on hand, making it versatile for any season. Plus, I enjoy the satisfaction of knowing that I'm eating something wholesome yet delicious!

Created by

Anna

Last updated on 2026-02-13T17:14:19.781Z

When I first tried making this stir-fry, I was amazed at how quickly everything came together. I loved the explosion of flavors from the fresh veggies and the soy sauce glaze, and it was surprisingly filling! I often use leftover vegetables in my fridge, which cuts down on waste while still giving me a creative edge in the kitchen.

One small tip I’ve learned is to cook the vegetables in batches based on their cooking time—starting with the harder ones like carrots and bell peppers, and adding the softer ones like broccoli and snap peas later. This ensures that every vegetable is cooked perfectly without becoming mushy!

Why You'll Love This Recipe
Quick and easy preparation for busy weeknights
Adaptable to any seasonal vegetables you have
Packed with nutrients and vibrant flavors

Mastering the Stir-Fry Technique

Achieving the perfect stir-fry is all about temperature and timing. Start with your skillet or wok over medium-high heat, which is hot enough to sear but not so hot that the oil smokes immediately. This temperature will help develop a slight char on the vegetables, enhancing their flavor. Once the oil shimmers, it's the perfect moment to add your vegetables to ensure they sauté rather than steam.

When sautéing, remember that cooking times vary based on the size of your vegetable cuts. For this recipe, julienned carrots and sliced bell peppers take about five minutes to soften before you introduce the more delicate broccoli and snap peas. Keep the vegetables moving in the pan to cook them evenly and maintain their vibrant colors. A good stir every minute or so will also help to prevent sticking.

Ingredient Considerations

Using fresh, seasonal vegetables not only enhances the flavor of your stir-fry but also maximizes its nutritional value. Broccoli florets offer fiber and vitamins, while snap peas provide a sweet crunch. Feel free to swap in any favorites; zucchini, asparagus, or even leafy greens like bok choy can work well. Just remember to adjust cooking times accordingly, keeping in mind that softer vegetables require less cooking time.

For a more robust flavor profile, homemade sauces can be a game-changer. Instead of store-bought soy sauce, consider using tamari for a gluten-free version or adding a hint of chili paste for heat. If you prefer a sweeter profile, a splash of honey or maple syrup can complement the savory notes beautifully. The sesame oil at the end ties all the flavors together, granting a nutty aroma that elevates the dish.

Ingredients

Vegetable Ingredients

1 cup broccoli florets
1 cup bell peppers, sliced
1 cup carrots, julienned
1 cup snap peas
2 tablespoons vegetable oil
4 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste

Cooking Steps

Instructions

Heat the Oil

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Sauté Harder Vegetables

Add the carrots and bell peppers. Stir-fry for about 5 minutes until they start to soften.

Add Soft Vegetables

Mix in the broccoli and snap peas, along with the minced garlic. Sauté for an additional 4-5 minutes.

Season and Cook

Pour in the soy sauce and sesame oil, stirring everything together. Cook for another 2-3 minutes until all vegetables are tender yet crisp.

Serve

Season with salt and pepper to taste, then serve hot, enjoying the colors and textures!

Tips and Suggestions

Pro Tips

Feel free to add tofu or your choice of protein for a heartier meal. Cooking the rice or noodles beforehand helps the stir-fry come together even faster!

Make-Ahead and Storage Tips

This stir-fry is an excellent candidate for meal prep. You can chop your vegetables a day in advance and store them in an airtight container in the refrigerator. When you're ready to cook, simply heat the oil and toss them in; this saves you precious time during busy weeknights. Cooked stir-fry also reheats well on the stovetop, though I recommend adding a splash of water or broth to revitalize the dish and prevent it from drying out.

If you plan to enjoy leftovers, store the stir-fry separately from any starchy base like rice or quinoa. This will help maintain the textures. Properly stored, the stir-fry can last about 3–4 days in the refrigerator, although I advise consuming it sooner for the best taste and crunch.

Serving Suggestions

For a complete meal, serve your Easy One-Pan Veggie Stir-Fry over a bed of cooked rice, quinoa, or even noodles. If you're looking for something lighter, it pairs nicely with a simple salad. I also love adding protein; grilled chicken, tofu, or shrimp can enhance this dish while adhering to your dietary preferences.

To round out the flavor, garnish the finished dish with toasted sesame seeds or sliced green onions. A sprinkle of crushed red pepper flakes can add a delightful kick if you enjoy some heat. This easy garnishing elevates not only the flavor but also the presentation of your dish.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well. Just add a few extra minutes to cook them through.

→ What if I don't have sesame oil?

You can substitute sesame oil with olive oil or omit it altogether, using only soy sauce.

→ Can I add more spices?

Absolutely! Ginger, red pepper flakes, or even hoisin sauce can add great flavors.

→ How can I make it gluten-free?

Use gluten-free soy sauce or tamari instead.