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15-Minute Veggie Stir Fry – Quick Weeknight Dinner

A colorful and quick veggie stir fry that’s perfect for weeknight dinners. It comes together in just 15 minutes and pairs well with rice or noodles.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Broccoli florets Fresh or frozen
  • 1 cup Bell peppers Sliced (any color)
  • 1 tbsp Carrot Thinly sliced or julienned
  • 1 tsp Garlic Minced
  • 1 tsp Ginger Fresh, grated
  • 2 tbsp Soy sauce
  • 1 tbsp Sunflower oil Or sesame oil
  • 1 tbsp Cooked rice/noodles Optional, for serving
  • 1 tbsp Green onions Optional, for garnish
  • 1 tbsp Sesame seeds Optional, for garnish

Equipment

  • 1 Large Pan or Wok Nonstick preferred
  • 1 Knife For chopping vegetables
  • 1 Cutting Board

Method
 

  1. Heat oil in a large pan or wok over medium-high heat.
  2. Add minced garlic and grated ginger. Stir for 30 seconds until fragrant.
  3. Add carrots and cook for 2 minutes.
  4. Add bell peppers and broccoli; stir fry for 3–4 minutes until slightly tender.
  5. Pour in soy sauce and toss well to coat all vegetables.
  6. Cook for another 1 minute, then remove from heat.
  7. Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.

Notes

You can switch the vegetables based on what you have — cauliflower, snap peas, or zucchini work well. For added protein, toss in tofu or chickpeas. Adjust soy sauce and garlic to taste.
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