20-Minute Vegetable Stir Fry
A rainbow of flavor in just 20 minutes.
Let’s be honest—when dinner needs to happen fast, I always fall back on stir fry. It’s colorful, satisfying, and a perfect excuse to clean out the veggie drawer. This one’s packed with texture, loaded with plant-powered goodness, and saucy in the best way.
I especially love this for those nights when I want something nourishing and comforting without spending an hour over the stove. And for those of us in our fabulous 50s and beyond—this recipe delivers big on the nutrients our bodies crave: fiber, antioxidants, and healthy fats. (And yes, it’s still totally delicious.)
Serving Ideas
You can serve this stir fry over:
- Brown rice or jasmine rice
- Soba noodles or rice noodles
- Steamed quinoa
- Or even in lettuce cups for a low-carb twist!
Finish with a generous sprinkle of toasted sesame seeds, pickled red onions, and some fresh cilantro. The combo of textures and flavors is just… chef’s kiss. 👩🍳
20 Minute Vegetable Stir Fry
Rate This Recipe:
Equipment
- Large Wok
Ingredients
- ½ onion sliced
- 8 oz mushrooms sliced
- 1 bell pepper julienned
- 1 cup snap peas
- 1 zucchini julienned
- coconut oil for cooking
- cilantro for garnish
- 1 thinly sliced jalepeno for garnish
- toasted sesame seeds for garnish
- picked red onions (click for recipe) for garnish
- Christine's Quick & Easy Stir Fry Sauce click for recipe
Instructions
- Place a large wok on medium high heat.
- Using one tablespoon of coconut oil at the bottom of the pan, sauté the vegetables in batches with ¼ cup of stir fry sauce for each veggie batch.
- Serve over rice, rice noodles, soba noodles or quinoa. Garnish with pickled red onions, cilantro, thinly sliced jalapeño and sesame seeds.
Video
More About This Recipe
Kitchen Tools You’ll Want
- Large nonstick wok or sauté pan
- Julienne peeler or sharp chef’s knife
- Heatproof silicone spatula for stirring
- Optional: rice cooker or Instant Pot for making the perfect bed of rice or quinoa
Cooking Tips
- Cook in batches! Overcrowding your pan will steam the veggies instead of giving them that golden edge. Sauté a few veggies at a time with just a splash of stir fry sauce for max flavor.
- Use high heat. Stir frying works best when the pan is hot—like almost smoky hot.
- Mix it up. No zucchini? Swap in broccoli. Out of snap peas? Try green beans or shredded cabbage. This recipe is endlessly adaptable.
Nutrition
Why This Vegetable Stir Fry Loves You Back
This isn’t just fast food—it’s feel-good food.
- Zucchini, Bell Peppers & Snap Peas: High in fiber and loaded with antioxidants like vitamin C and beta-carotene, which support skin and immune health.
- Coconut Oil: A healthy fat that can support energy and absorption of fat-soluble vitamins.
- Garlic & Onion: Known for anti-inflammatory and immune-supporting properties.
- Customizable: Add tofu, shrimp, chicken—or keep it vegan. You do you.
Final Thoughts on the Vegetable Stir Fry
Ladies, this is one of those meals that makes you feel nourished from the inside out. It’s light but grounding, quick but beautiful—and it’s filled with anti-inflammatory, skin-loving ingredients your body will thank you for.
So the next time you’re craving takeout, do yourself a favor and try this instead. Let me know how you mix it up—I’d love to see your veggie combos!