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What do you need for dinner tonight? This 20-minute vegetable stir fry!!

If you're in a dinner rut and need a quick and flavorful dinner idea, this 20-minute vegetable stir fry has got it all! Super easy to prep ahead of time, too!
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The sauce is incredibly easy to put together and all you’ve got to do is slice up the veggies. Then throw everything in a skillet and serve over rice.

Dinner done. And oh-so-good!

If you're in a dinner rut and need a quick and flavorful dinner idea, this 20-minute vegetable stir fry has got it all! Super easy to prep ahead of time, too!

I love quick dinners like this because some nights, you just need it. You’re looking for something fairly healthy and flavorful but not something that will take you hours to do.

Honestly, you could prep this the night before by slicing all the vegetables and making the sauce.

Then you come home and put it all together in the skillet.

There is nothing easier!

If you're in a dinner rut and need a quick and flavorful dinner idea, this 20-minute vegetable stir fry has got it all! Super easy to prep ahead of time, too!

You can also use whatever veggies you have in the fridge. Stir fries predominantly have bell peppers and some sort of pea (sugar or snap peas). You could even use broccoli.

Actually, the first time I made this recipe, I didn’t have sugar peas so I used broccoli.

For some reason, I like mushrooms in my stir fry. They kind of remind me of fajitas…but for this Asian version, lol

If you're in a dinner rut and need a quick and flavorful dinner idea, this 20-minute vegetable stir fry has got it all! Super easy to prep ahead of time, too!
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Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
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4.34 from 3 votes

20-Minute Vegetable Stir Fry

If you’re in a dinner rut and need something on the table fast, this 20-minute vegetable stir fry is for you!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

Equipment

Ingredients 

For the sauce

  • cup (79 ml) soy sauce
  • cup (79 ml) water
  • 1 ½ teaspoon rice vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon dark brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

For the rest of the dish

  • 3 bell peppers, sliced
  • 6 ounces (170 g) sliced mushrooms
  • 6 ounces (170 g) sugar snap peas

Instructions 

  • Whisk together all the ingredients for the sauce in a large measuring cup and set aside.
  • In a wok or medium skillet over medium-high heat, add some cooking spray or vegetable oil.
  • Add the vegetables and cook until tender, about 5 minutes.
  • Pour in the sauce and let simmer and thicken, about 2 minutes. Toss to coat on all ingredients.
  • Serve over white rice.

Notes

You can definitely add protein into this. I would just add it in with the vegetables and cook until thoroughly cooked through.

Nutrition

Serving: 1bowl, Calories: 181kcal, Carbohydrates: 37g, Protein: 6g, Fat: 1g, Fiber: 10g, Sugar: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating




5 Comments

  1. I found this recipe online and when I first tried it, I really enjoyed it.

    For how many people can this dish serve???

  2. This stir fry was so quick and delicious. Some stir frys take an ASS load of effort, but this one did not. Fucking awesome!

  3. A bit too salty for my tastes. Perhaps reducing the quantity of soy and increasing the volume of water would work. Either that or use a reduced salt soy.