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Best Easy Stir Fried Mixed Vegetables Recipe

Name: Best Easy Stir Fried Mixed Vegetables Recipe
Total time: 15 min
Yield: 150 g
Ingredients: Broccoli florets 2 cups; Carrot 1 cup; Red bell pepper 1 cup; Sugar snap peas 1 cup; Button mushrooms, sliced 1 cup; Yellow squash, sliced 1 cup; Vegetable oil 2 tbsp; Low-sodium soy sauce 1.5 tbsp; Garlic, minced 2 cloves; Ginger, minced 1 tsp; Sesame oil 1 tsp; Water 2 tbsp

A medley of seasonal vegetables is wok-tossed in a light sauce for a colorful, nutritious side. This vegetarian, healthy family dish supports clean eats and is naturally low calorie.

Cook 15 min Difficulty EASY 90 kcal

#vegetarian #low calorie #mediterranean #diabetic friendly

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Ingredients

Main ingredients

Broccoli florets 2 cups
Carrot 1 cup
Red bell pepper 1 cup
Sugar snap peas 1 cup
Button mushrooms, sliced 1 cup
Yellow squash, sliced 1 cup

Seasonings/Sauce

Vegetable oil 2 tbsp
Low-sodium soy sauce 1.5 tbsp
Garlic, minced 2 cloves
Ginger, minced 1 tsp
Sesame oil 1 tsp
Water 2 tbsp

Nutrition summary

Carbohydrates 12 g 54%

Protein 3 g 13%

Fat 3.5 g 33%

Serving size 150g

Cooking steps

1

Prepare all vegetables by washing, peeling (if needed), and cutting into bite-sized uniform pieces for even cooking.
2

Heat a large wok or skillet over medium-high heat and add the vegetable oil until shimmering but not smoking.
3

Add the garlic and ginger, stir-frying for 30 seconds until fragrant—careful not to let the aromatics burn.
4

Increase heat to high and add the carrots and broccoli first, cooking for about 2 minutes, followed by bell pepper, sugar snap peas, mushrooms, and squash; stir constantly to maintain high heat and prevent sticking.
5

Pour in the water and continue to stir-fry, letting the steam help cook the vegetables for another 2–3 minutes or until crisp-tender.
6

Drizzle in the low-sodium soy sauce and sesame oil, stir well for another minute to evenly coat, then remove from heat and serve immediately to preserve vibrant color and texture.

Personalized Q&A

Q. What’s the key ingredient in this stir fried mixed vegetables recipe?

The core ingredients are the variety of fresh vegetables—broccoli, carrot, red bell pepper, sugar snap peas, mushrooms, and yellow squash. These provide a balance of flavor, crunch, and color, defining the dish’s light and vibrant identity.

Q. Which seasoning adds the most flavor to this dish?

Low-sodium soy sauce, combined with garlic, ginger, and a touch of sesame oil, delivers the main depth and a classic stir-fry aroma. These seasonings unite the mix of vegetables and create harmonious savory notes.

Q. What’s an important cooking tip for perfect stir-fried vegetables?

Keep your wok or skillet hot and stir the vegetables constantly. Start with firmer vegetables like carrots and broccoli, then add softer ones later. This ensures even cooking while preserving crisp-tender textures and prevents sogginess.

Q. How many calories are in each serving and what’s the carb-to-protein ratio?

Each serving is approximately 150g and contains 90 kcal, with 12g of carbohydrates (54%), 3g protein (13%), and 3.5g fat (33%). It’s a naturally low-calorie, balanced side perfect for healthy eating.

Q. How can I avoid overcooking the vegetables in this recipe?

Monitor the cooking time closely—most vegetables need only 5–6 minutes total. Stir constantly and remove the pan from heat as soon as they’re vibrant and just crisp-tender to lock in texture and nutrients.

Best Easy Stir Fried Mixed Vegetables Recipe

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