Updated! Sometimes, I just want some vegetables. But I have to admit, I struggled to find a good veggie stir-fry recipe that was simple, easy, didn’t have other additions (like tofu), and showcased fresh seasonal goodies. That is, until I found this one…
Seasoned simply with a natural sweetener, soy sauce, and sesame seeds, this veggie stir-fry recipe truly lets the vegetables shine. That said, it can also be a fun one to play with. Some delicious flavor additions include: sesame oil (drizzled on the finished dish), garlic, ginger, black pepper, crushed red pepper, chili garlic sauce, or rice vinegar for a touch of tang.
However you season it, you’ll definitely want to hold onto this veggie stir-fry recipe for the months ahead, as green beans, peppers, onions, squash and more pop up at grocers and farmers’ markets!
Special Diet Notes & Options: Veggie Stir-Fry
When made as is, this healthy recipe is naturally dairy-free / non-dairy, egg-free, nut-free, peanut-free, and vegetarian. It is easily a vegan and allergy-friendly veggie stir-fry if the following ingredients are used:
For a vegan veggie stir-fry, use agave nectar or maple syrup rather than honey as your sweetener. Vegan certified brown sugar would also be a good option. Coconut sugar can be a little more finicky and may not dissolve completely.
For a gluten-free veggie stir-fry, use a low-sodium, gluten-free tamari in place of the soy sauce. Not an ounce of flavor will be lost and it is fairly priced. We usually buy San-J brand.
For a soy-free veggie stir-fry you can swap out the soy sauce. Yes, soy-free “soy sauce” does exist! Though not identical, Coconut Aminos are a pretty tasty alternative.
- 1 tablespoon olive oil
- 3 cups fresh green beans, ends trimmed
- 2 cups sweet bell peppers, sliced
- 2 cups zucchini, sliced thin
- 1 cup carrot, sliced thin
- 2 tablespoons honey (can sub agave nectar for vegan)
- ¼ cup low-sodium soy sauce or wheat-free tamari (for gluten-free)
- 3 cups cooked white or brown rice, for serving
- 1 tablespoon black and white sesame seeds
- Preheat a large sauté pan or wok over medium-high heat.
- Add oil to preheated pan, then carefully add the beans, peppers, zucchini, and carrot.
- Cook the vegetables for 4 to 7 minutes or until desired doneness. Add honey or agave and soy sauce or tamari to the pan and stir to combine. Let cook for 30 seconds to 1 minute.
- Serve stir-fry with rice and garnish with sesame seeds
Kids Can: Snap green beans and help measure honey and soy.
16 Comments
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The vegetable stir fry sounds great for my man friend Gary Ender ( lactose intolerance)
It’s a great recipe for anyone Heidi!
Hint, hint….if you ever need a taste tester for these stir fried types of dishes, I’m only a phone call away! YUM! This recipe is right up my alley, sans the sesame seeds though! Thanks for sharing this beautiful recipe.
I’ll remember that 🙂
My husband was just saying the other night he’d love a good stir-fry. And now I have a recipe to use 🙂 I even have the black sesame seeds on hand!
Ooh yes, you have the trickiest ingredient on hand – how cool!
That’s gorgeous, and I quite agree it doesn’t need tofu. The vegetables are perfect all my themselves! I would be tempted to use a flavored olive oil, such as orange or Meyer lemon. Yes?
Ooh, yes, yes, yes! I’d probably go for orange first, but Meyer lemon could be intriguing!
This will be perfect when I start getting my CSA boxes and have more veggies than I know what to do with!
Love this healthy dish! I get tired of seeing tofu in stir fry too! Thanks for setting the stir fry free!
It looks beautiful! There actually is a vegan honey substitute, it’s called Just Like Honey Rice Nectar by Suzanne’s Specialties, and it smells and tastes very similar to the real thing. I think I have just about everything to make this!
Thanks Katherine! BeeFree Honee is another one (made from apple) if you haven’t tried it yet!
As a vegetarian, I have to say this stir-fry looks amazing! I just throw any vegetables in and hope for the best! Great way to clear out the fridge.
I love a good vegetable stir fry, yours looks really tasty and fresh 🙂 And thanks for including a gluten free option, that’s helpful. I’m not sure I’ve ever seen black sesame seeds, do they taste the same as the white ones?
Yes, black aren’t dramatically different from white – more a slight difference in nutrition, but I don’t think one is really better than the other – just a fun look!