YumVerseEats
Get New Recipes Weekly
Quick weeknight dinners, tested and ready.
No spam, unsubscribe anytime.
Easy Vegetable Stir Fry
10
min active
·
4
servings
·
15
min total
Fast, colorful stir fry with fresh vegetables tossed in a simple savory sauce.
Avo's Tip
Prep all ingredients before cooking.
Using up the fridge? Any vegetables work — cut dense ones smaller so everything cooks evenly.
Gluten-free? Tamari or coconut aminos swap for soy sauce.
No sesame oil? Skip it and add a tablespoon of toasted sesame seeds at the end instead.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I add protein?
Tofu or shrimp.
Is it gluten-free?
Use tamari.
Best vegetables?
Broccoli and peppers.
Storage & Reheating
Fridge: Store in airtight container up to 3 days.
Reheat: Warm gently in microwave.
Why It Works
High heat keeps vegetables crisp and flavorful.
Popular This Week
15
min active
·
45
min total
10
min active
·
30
min total
15
min active
·
30
min total
20
min active
·
30
min total
10
min active
·
25
min total
Ingredients
1
Mixed vegetables
2
Garlic
3
Low-sodium soy sauce
4
Cornstarch
5
Olive oil
Instructions
1
In a small bowl, whisk together the soy sauce and cornstarch until smooth. Set aside.
2
Heat olive oil in a large skillet or wok over high heat until shimmering. Add the mixed vegetables and stir-fry 4–5 minutes, tossing frequently, until tender-crisp.
3
Add the garlic and cook 30 seconds, tossing constantly.
4
Pour the sauce over the vegetables and toss to coat. Cook 1–2 minutes until the sauce thickens and everything is glossy.
5
Serve immediately over rice or noodles.
Quick Fixes
Vegetables steaming instead of stir-frying: Get the pan ripping hot before adding anything. Add vegetables in stages — hardest first.
Sauce too watery: Make sure cornstarch is dissolved in cold liquid before adding to the pan and stir constantly until glossy.
ingrediENTS
—
1
Mixed vegetables
—
2
Garlic
—
3
Low-sodium soy sauce
—
4
Cornstarch
—
5
Olive oil
instructions
1
In a small bowl, whisk together the soy sauce and cornstarch until smooth. Set aside.
2
Heat olive oil in a large skillet or wok over high heat until shimmering. Add the mixed vegetables and stir-fry 4–5 minutes, tossing frequently, until tender-crisp.
3
Add the garlic and cook 30 seconds, tossing constantly.
4
Pour the sauce over the vegetables and toss to coat. Cook 1–2 minutes until the sauce thickens and everything is glossy.
5
Serve immediately over rice or noodles.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Easy Vegetable Stir Fry
10
min active
·
15
min total
·
4
servings
You Might Also Like
.png)
Rainbow Crunch Salad
Colorful, crunchy, and toss-together—this salad actually eats like a meal.
20
min active
·
20
min total
DINNER
Raspberry Spinach Salad
Spinach, raspberries, candied pecans, and a tangy vinaigrette—fast and pretty.
15
min active
·
15
min total
SIDE
Recipe Card
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.