By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Vegetable Stir-Fry

Serves 6

127 cal · 15 min

Vegetable Stir-Fry

Recipe GLPRe98ce323f6b8e4

4.0(1)
Asian
Main Course
15 min
127 cal
Servings: 6
Stovetop
SNAP eligible

A quick and colorful vegetable stir-fry packed with fresh broccoli, bell peppers, carrots, and aromatic garlic and ginger. This dish comes together in minutes and is served over rice or noodles for a satisfying, light meal.

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Ingredients

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon grated ginger

1 cup broccoli florets

1 cup sliced bell peppers

1 cup sliced carrots

2 teaspoons soy sauce

Salt and pepper to taste

Cooked rice or noodles for serving

Directions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.

  2. Add the chopped onion and cook for 2 minutes, stirring frequently, until it begins to soften.

  3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  4. Add the broccoli florets, sliced carrots, and sliced bell peppers to the skillet. Stir-fry for 3 minutes, stirring constantly, until the vegetables are tender-crisp.

  5. Drizzle the soy sauce over the vegetables and toss to coat evenly. Cook for an additional 30 seconds.

  6. Season with salt and pepper to taste. Transfer to a serving plate and serve immediately over cooked rice or noodles.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at every Charlotte chain—Harris Teeter, Food Lion, ALDI, Kroger, and Walmart carry fresh broccoli, peppers, carrots, garlic, and ginger year-round without requiring a specialty stop. The stated 15 minutes is honest if you assume vegetables arrive prepped, but realistic home prep (chopping broccoli florets, julienning carrots and peppers, mincing garlic and ginger) adds another 10 minutes, bringing true hands-on time to 25 minutes. Cost per serving lands around $1.50–$2.00 depending on whether you use budget oil and regular soy sauce, making it genuinely cheap for a six-person meal. The recipe is forgiving and tolerates the distraction of a weeknight kitchen, though the high heat means it does demand attention once cooking starts and doesn't reheat beautifully—leftovers turn soft and watery the next day.

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