All Veggie Stir-Fry


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…

Easy, Healthy All Veggie Stir Fry Recipe

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!

Easy, Healthy All Veggie Stir Fry Recipe

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.

All Veggie Stir-Fry
Prep time
Cook time
Total time
This recipe (and image) was shared with us by Florida green beans, though we have slightly adapted the recipe. See the post above for special diet options, too.
Serves: 4 servings
  • 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
  1. Preheat a large sauté pan or wok over medium-high heat.
  2. Add oil to preheated pan, then carefully add the beans, peppers, zucchini, and carrot.
  3. 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.
  4. Serve stir-fry with rice and garnish with sesame seeds
Chef’s Tip: Feel free to swap out the veggies for other seasonal or favored options.
Kids Can: Snap green beans and help measure honey and soy.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Stir-Fry Your Meatless Monday | Kitchology, Inc

  2. 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.

  3. 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!

  4. 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!

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