A quick and colorful vegetable stir fry that’s perfect for a healthy, weeknight dinner. Packed with fresh vegetables and tossed in a savory sauce.

Units Scale

2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 carrot, thinly sliced
1 zucchini, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Salt and pepper to taste
Sesame seeds for garnish (optional)

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Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add bell peppers, broccoli, snap peas, carrot, and zucchini. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
In a small bowl, mix soy sauce, hoisin sauce, and sesame oil. Pour over the vegetables.
If desired, add the cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.
Season with salt and pepper to taste.
Remove from heat and garnish with sesame seeds if using.
Serve hot over rice or noodles.