When the weather starts to warm up, I crave something fresh, colorful, and light. This Healthy Spring Veggie Stir-Fry is packed with crisp vegetables, bright flavors, and comes together in under 30 minutes. It’s perfect for busy weeknights or a simple meatless dinner that still feels satisfying.
Ingredients
- 1 tbsp olive oil
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 2 cups cooked brown rice
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add carrots and broccoli and stir-fry for 3-4 minutes until slightly tender.
- Stir in snap peas, bell pepper, and zucchini. Cook for another 3-4 minutes, stirring frequently.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water.
- Pour the sauce over the vegetables and cook for 1-2 minutes until thickened.
- Serve hot over cooked brown rice.
Tip
For extra protein, toss in cubed tofu or a handful of roasted cashews right at the end. You can also swap in asparagus or mushrooms if that’s what you have on hand.
This bright veggie stir-fry is an easy way to bring fresh spring flavors to your dinner table tonight.
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Healthy Spring Veggie Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Healthy Spring Veggie Stir-Fry is packed with crisp vegetables and a light homemade sauce, served over brown rice for a quick and wholesome dinner.
Ingredients
1 tbsp olive oil
1 cup sliced carrots
1 cup broccoli florets
1 cup snap peas
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp low-sodium soy sauce
1 tbsp honey
1 tsp rice vinegar
1 tsp cornstarch
2 tbsp water
2 cups cooked brown rice
Instructions
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add carrots and broccoli and stir-fry for 3-4 minutes until slightly tender.
3. Stir in snap peas, bell pepper, and zucchini. Cook for another 3-4 minutes, stirring frequently.
4. Add garlic and ginger and cook for 30 seconds until fragrant.
5. In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water.
6. Pour the sauce over the vegetables and cook for 1-2 minutes until thickened.
7. Serve hot over cooked brown rice.
Notes
For extra protein, add cubed tofu or roasted cashews at the end. You can swap in asparagus or mushrooms if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired