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Quick Spring Vegetable Stir Fry - Ready in 15 Minutes!

This ultimate vegetable stir fry is a vibrant, nutrient-packed dish ready in just 15 minutes. High-heat cooking locks in nutrients while creating crisp-tender vegetables coated in aromatic Asian-inspired flavors. Perfect for busy weeknights and health-conscious eaters.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas
  • 1 large onion sliced into half-moons
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons vegetable oil or sesame oil
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon oyster sauce or hoisin sauce
  • 1 teaspoon sesame seeds
  • Salt and freshly cracked black pepper to taste
  • Cooked jasmine rice brown rice, or rice noodles, for serving

Method
 

  1. Wash and chop all vegetables into uniform bite-sized pieces and arrange ingredients near your cooking station.
  2. Heat oil in a wok or large skillet over medium-high heat until shimmering.
  3. Add garlic and ginger, stirring 30 seconds until fragrant.
  4. Add sliced onions and cook 2–3 minutes until translucent and lightly caramelized.
  5. Add mixed vegetables in order of hardness, stirring constantly for 5–7 minutes until crisp-tender.
  6. Pour in soy sauce and optional oyster sauce, tossing quickly to coat the vegetables.
  7. Season with salt and black pepper, adjusting to taste.
  8. Remove from heat and sprinkle sesame seeds over the top.
  9. Serve immediately over rice or noodles while vegetables are hot and crisp.

Notes

Avoid overcrowding the pan and ensure vegetables are fully dry before cooking. Add sauces only once vegetables have seared properly to maintain ideal texture.