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.