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a bowl of NYC Veggie Stir Fry and broccoli

NYC Veggie Stir Fry

Samantha
A quick, healthy, and customizable veggie stir fry packed with fiber, vitamins, and antioxidants. Ideal for busy nights or meal prep.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner
Cuisine Fusion, Vegetarian
Servings 4
Calories 120 kcal

Ingredients
  

  • 2 cups fresh broccoli
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup shiitake mushrooms
  • 1 cup snow peas (or carrots for crunch)
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, minced
  • For the homemade sauce:
  • ¼ cup low-sodium soy sauce
  • 1 tbsp honey (or maple syrup for vegan version)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch + ½ cup vegetable broth
  • For garnish:
  • Chopped green onions
  • Toasted sesame seeds

Instructions
 

  • Preparation (5 min)
    Wash and chop all vegetables into uniform pieces.
    Tip: Use pre-cut vegetables from local supermarkets to save time.
  • Cooking the vegetables (10 min)
    Heat 1 tbsp oil in a wok or large skillet over high heat.
    Add broccoli and carrots/snow peas → sauté 3–4 min.
    Add bell peppers and mushrooms → cook 2–3 min more, keeping vegetables crisp.
  • Preparing the sauce (5 min)
    Add garlic and ginger, sauté for 1 min.
    Pour in the homemade sauce and stir well. Let thicken for 2–3 min until vegetables are coated.
  • Serving
    Serve hot with basmati rice, brown rice, or ramen noodles.
    Garnish with green onions and sesame seeds for a “NYC street food” vibe.

Notes

  • Frozen vegetables can be used (cook slightly less).
  • Diet adaptations: Vegan (replace honey with maple syrup), Gluten-Free (use tamari).
  • Add tofu, tempeh, or chickpeas for extra protein.
  • Storage: Keep leftovers in an airtight container in the fridge for 3–4 days.