Stir-Fried Garden Vegetables

Stir-Fried Garden Vegetables plated

Recipe Information

Time 20 minutes
Servings 4 People

Stir-Fried Garden Vegetables is a dish that brings together the best of your garden's bounty. This recipe was inspired by my grandmother, who always had a knack for creating simple yet flavorful dishes using fresh ingredients from her garden.

One summer evening, she taught me how to make this colorful and nutritious stir-fry. It quickly became a family favorite, and we've been enjoying it ever since.

Not only is this dish packed with vitamins and minerals, but it's also a great way to use up any excess produce you may have on hand. Feel free to get creative and substitute your favorite vegetables!


  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, cut into thin half-moons
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • Salt and pepper, to taste


  1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
  2. Add the onion and garlic, and stir-fry for 2 minutes until fragrant.
  3. Add the red and yellow bell peppers, zucchini, broccoli, and snap peas to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
  4. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Pour the sauce mixture over the vegetables and stir well to combine.
  5. Add the cherry tomatoes to the wok and cook for an additional 2 minutes, just until they begin to soften.
  6. Season the stir-fry with salt and pepper to taste, and serve immediately over rice or noodles.


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