Looking for a quick, healthy, and delicious meal that you can whip up in minutes? This Veggie Stir Fry is the perfect solution! Made with a vibrant mix of fresh vegetables, this dish is not only packed with flavor but also highly nutritious. The beauty of this recipe lies in its flexibility—you can easily adjust the ingredients based on what you have in your fridge or what you’re in the mood for. Cooked in a light avocado oil and served over a bed of fluffy rice, this Veggie Stir Fry makes for a satisfying vegetarian meal that the whole family will love. Let’s get cooking!

What You’ll Need

Ingredients

• 1 Carrot sliced
• 1 Celery Stalk Sliced
• 1 Bell pepper (any color)
• ½ Zucchini Sliced
• 1 Onion Diced
• 2 Garlic Clove Minced
• 1-2 tbsp Avocado Oil (or your favorite oil)

Note: Feel free to adjust the quantities and veggies to your liking for this recipe. I used what I had in the fridge at the time. My veggie stir fry is always different every time I make it.

Equipment I Used

• Cutting Board
• Frying pan
• Spatula

How to Make It

Prepare the Vegetables

Start by washing all your vegetables thoroughly. Slice the carrot and celery stalk into thin, even pieces for quicker and more uniform cooking. Cut the bell pepper into strips, and slice the zucchini into half-moons. Dice the onion into small, even pieces, and mince the garlic cloves finely. Preparing all your veggies ahead of time ensures a smooth cooking process.

Cook the Onion and Garlic

In a large frying pan or wok, heat 1-2 tablespoons of avocado oil (or your preferred cooking oil) over medium-high heat. The oil should be hot but not smoking, ready for sautéing the vegetables.

Add the diced onion and minced garlic to the heated oil. Sauté them for 1-2 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant. This step helps to build a flavorful base for your stir fry.

Add the Vegetables

Add the sliced carrots, celery, bell pepper, and zucchini to the pan. Stir everything together to coat the vegetables evenly with the oil. Cook the veggies for 3-5 minutes, stirring occasionally, until they start to soften but still retain a bit of crunch. Adjust the cooking time based on your preferred texture—less time for crisper veggies, more time for softer ones.

Serve

Once the vegetables are cooked to your liking, remove the pan from heat. Serve the stir-fried vegetables over a bed of rice or enjoy them on their own as a light and nutritious dish. For an extra special touch, try pairing this stir fry with my oven rice recipe for a complete and satisfying meal. Garnish with any additional herbs or toppings you enjoy.