![For your spicy veggie stir fry, gather the following items: - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, julienned - 1 zucchini, sliced - 1 cup snap peas - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste I often prefer fresh vegetables for stir fry. They taste better and add crunch. Fresh veggies also pack more nutrients. However, frozen vegetables work great too. They save time and are easy to store. When using frozen, thaw them first. This helps avoid excess water in your stir fry. Want more heat? Add extra sriracha or try red pepper flakes. For less spice, skip the sriracha or use half the amount. You control the heat in your dish. Experiment to find what you like best. This dish is all about your taste! For more details and a full recipe, check out the included link. Start by washing all your veggies well. Cut them into uniform pieces. This helps them cook evenly. I like to cut the broccoli into small florets. Slice the red and yellow bell peppers thinly. Julienning the carrot gives it a nice look. For the zucchini, simple slices work best. Finally, snap the peas by removing the ends. Keep all the veggies ready before cooking. This makes your stir fry fast and fun! Heat a large skillet or wok over medium-high heat. Add olive oil and let it warm up. Next, toss in minced garlic and grated ginger. Sauté for about 30 seconds until you smell the lovely aroma. Now add the broccoli and julienned carrots. Cook them for about three minutes. They should start to soften but still be crunchy. Then, add the bell peppers, zucchini, and snap peas. Stir everything well. In a small bowl, mix soy sauce, sriracha, and sesame oil. Pour this sauce over the veggies. Toss to coat them evenly, making every bite flavorful. Cook for another 4 to 5 minutes. The vegetables should turn vibrant and tender-crisp. Once cooked, season with salt and pepper. Remove from heat and serve hot. Sprinkle sesame seeds on top for a lovely finish. This dish is colorful and packed with flavors. For the full recipe, check back for the complete guide to a perfect Spicy Veggie Stir Fry! To get your veggies just right, cut them evenly. This helps them cook at the same time. I like to use fresh veggies, but frozen ones work too! If you want a nice crunch, stir-fry them for a shorter time. Aim for bright colors; they mean your veggies are cooked but still crisp. Seasoning is key to a tasty stir fry. Use soy sauce for depth. Sriracha gives it a kick, so adjust it based on your spice level. I love adding ginger and garlic for a fresh flavor. Just a minute in the hot oil brings out their best taste. You can also sprinkle sesame seeds at the end for extra crunch and flavor. To save time, prep all your veggies first. Wash and cut them before you start cooking. This way, you can focus on stir-frying. Use a wok or a large skillet to get that high heat you need. It helps the veggies cook fast and evenly. If you’re in a hurry, you can also use pre-cut veggies from the store. For the [Full Recipe], check the previous section. Enjoy your cooking! {{image_2}} Adding protein to your spicy veggie stir fry makes it heartier. Tofu is a great option. It soaks up flavors well. Choose firm tofu for a nice texture. Cut it into cubes and sauté it in the skillet before adding veggies. Tempeh is another fantastic choice. It has a nutty flavor and works well with the spices. Cook it the same way as tofu. You can also try edamame or chickpeas for a protein boost. The sauce you use can change the taste of your stir fry. Beyond soy sauce and sriracha, consider using teriyaki sauce. It adds sweetness and depth. You can also try hoisin sauce for a thicker, rich flavor. For a tangy kick, use a splash of rice vinegar. If you like it spicy, add more sriracha or a dash of chili paste. Mix and match sauces to find your favorite flavor. Using seasonal veggies keeps your stir fry fresh and exciting. In spring, add asparagus or snap peas for crunch. Summer calls for fresh corn or bell peppers. In fall, use squash or carrots for warmth. Winter is perfect for hearty greens like kale or Brussels sprouts. This keeps your dish colorful and packed with nutrients. The best part? You can change it up each time you make this recipe! You can store your spicy veggie stir fry in an airtight container. Let it cool first. Place it in the fridge. It will stay fresh for about three days. If you want to keep it longer, freezing is a great option. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir for about five minutes until hot. You can also use a microwave. Heat it in 30-second bursts, stirring in between. This keeps your veggies crisp. If you want to freeze your stir fry, let it cool completely first. Pack it in freezer-safe bags or containers. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. For best flavor and texture, don’t freeze it with sauce. Make the sauce fresh when reheating. You can find the full recipe in the earlier section. You can use chili paste, hot sauce, or even red pepper flakes. Each option brings its own heat level. Adjust the amount to fit your taste. If you like a milder dish, use less. Yes, you can prep the veggies and sauce ahead of time. Just store them in the fridge. When you're ready to eat, cook them quickly in a hot skillet. This keeps everything fresh and tasty. Some great side dishes include jasmine rice, quinoa, or cauliflower rice. You can also serve it with spring rolls or a light salad. These options balance the spice and add more texture to your meal. This post covered all you need for a great veggie stir fry. We explored ingredients, cooking steps, and tips for the best taste. You learned how to keep your veggies bright and how to save time in the kitchen. Don’t forget, you can mix in proteins or try new sauces for fun flavors. Finally, store your leftovers right to enjoy later. Cooking can be simple and tasty. Dive in and enjoy making this dish your own!](https://foodishtalk.com/wp-content/uploads/2025/06/cc6ad099-08e2-4c40-87ca-e58206b1f7d6.webp)
Ingredients
Method
Prepare all the vegetables by washing and cutting them into uniform sizes for even cooking.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
Next, add the sliced onions, cooking for 2 minutes until they become translucent.
Toss in the broccoli florets and carrot julienne, sautéing for an additional 3 minutes until they start to soften.
Add the bell peppers, zucchini, and snap peas to the mix, stirring well to combine all the vegetables.
In a small bowl, whisk together the soy sauce, sriracha, and sesame oil. Pour this mixture over the vegetables, tossing to coat everything evenly.
Cook for another 4-5 minutes, stirring occasionally, until the veggies are vibrant and tender-crisp.
Season with salt and pepper to taste, then remove from heat.
Serve hot, garnished with sesame seeds.
Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4