Name: Spicy Veggie Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup low-sodium soy sauce; 2 tablespoons sherry or low-sodium vegetable broth; 2 tablespoons packed brown sugar; 2 tablespoons cornstarch; 2 tablespoons sriracha adjust to taste; 1 tablespoon minced fresh ginger; 3 tablespoons peanut oil; 1 yellow onion cut into large chunks; 1 red bell pepper cut into large chunks; 1 yellow bell pepper cut into large chunks; 2 cloves garlic minced; 2 medium zucchini cut into large wedges; 1 can (15 oz) baby corn, drained and halved; 1 head broccoli cut into florets; Sesame seeds for garnish; 2 green onions sliced

This Spicy Veggie Stir-Fry is a vibrant and flavorful dish packed with crisp vegetables, ginger, and a spicy, tangy sauce.
With a combination of zucchini, broccoli, and baby corn, and the added depth of sriracha and soy sauce, this stir-fry is perfect for a quick weeknight dinner or a weekend treat.
Paired with thin spaghetti, this dish is hearty, satisfying, and bursting with fresh flavors!

Why You’ll Love This Recipe

This Spicy Veggie Stir-Fry is quick, healthy, and full of flavor.
The sriracha gives it a kick, while the soy sauce and sherry create a savory base that coats the crisp vegetables.
The stir-fry is customizable with your favorite vegetables, and the peanut oil adds a rich, nutty flavor.
It’s a great way to get a variety of vegetables in one dish, all while keeping things flavorful and spicy!

Ingredient Highlights

Spaghetti: The thin spaghetti serves as the perfect base for the stir-fry, absorbing the delicious sauce and adding substance to the dish.
Sriracha: The sriracha adds a kick of heat, but you can adjust the amount to suit your spice tolerance.
Vegetables: This stir-fry features a colorful mix of onion, bell peppers, zucchini, baby corn, and broccoli, offering a variety of textures and flavors.
Soy Sauce: Low-sodium soy sauce helps balance the heat from the sriracha and brings a savory depth to the dish without being overly salty.
Ginger: The fresh ginger adds a zesty, aromatic element that pairs perfectly with the soy sauce and sriracha.

Pro Tips Before You Start

Prep Your Ingredients: Stir-fries cook quickly, so have all your vegetables chopped and sauce prepped before you begin cooking.
Customize the Vegetables: Feel free to swap in your favorite vegetables like carrots, snap peas, or mushrooms for added variety.
Adjust the Spice: If you prefer a milder stir-fry, reduce the sriracha or add a tablespoon of honey to balance the heat.
Use a High Heat: Make sure to cook over medium-high heat to achieve a nice sear on the vegetables and keep them crisp.

How to Make Spicy Veggie Stir-Fry

Step 1: Cook the Spaghetti

Bring a pot of water to a boil and cook the spaghetti according to package directions.
Drain the noodles and toss them with a drizzle of sesame oil and soy sauce in a large bowl. Set aside.

Step 2: Make the Sauce

In a separate bowl, whisk together soy sauce, sherry (or broth), brown sugar, cornstarch, sriracha, and minced ginger.
Set the sauce aside for later use.

Step 3: Stir-Fry the Vegetables

Heat peanut oil in a large skillet or wok over medium-high heat.
Add onion and bell peppers, stir-frying for about 2–3 minutes until they start to soften.

Step 4: Add Garlic

Add garlic and stir for 30 seconds to 1 minute, allowing it to release its fragrance while stirring continuously.

Step 5: Add Remaining Vegetables

Add the zucchini and cook for 2 more minutes, then add the baby corn and broccoli, stirring well to combine.

Step 6: Add the Sauce

Pour in the prepared sauce and mix everything thoroughly.
Cook for another 1–2 minutes, until the sauce thickens and coats the vegetables.

Step 7: Adjust Sauce Consistency

If a thinner sauce is preferred, stir in 1/4 to 1/2 cup of hot water and an extra splash of soy sauce.

Step 8: Serve

Serve the stir-fry over the sesame soy noodles and garnish with sesame seeds and sliced green onions.
Serve hot and enjoy!

Serving Ideas

This Spicy Veggie Stir-Fry pairs wonderfully with grilled chicken or tofu for a complete meal.
It also makes a great side dish for fried rice, grilled meats, or fish.
For an extra crunch, serve with a side of crispy wontons or egg rolls for a delicious appetizer.

Storage

Leftover Spicy Veggie Stir-Fry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop. If the sauce has thickened too much, add a splash of water or soy sauce to loosen it up.

FAQs

Can I use a different type of pasta?
Yes, you can use rice noodles or udon noodles instead of spaghetti for a different texture.

Can I make this stir-fry ahead of time?
Yes, the vegetables and sauce can be prepared ahead of time. Stir-fry the veggies and toss everything together when ready to serve.

Can I use frozen vegetables?
While fresh vegetables are preferred for the best texture, you can use frozen vegetables if needed. Just be sure to cook them thoroughly and allow any excess water to evaporate before adding the sauce.

Is this stir-fry gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure the pasta is also gluten-free.

Final Thoughts

This Spicy Veggie Stir-Fry is an easy, colorful, and flavorful dish that brings Asian-inspired flavors to your table.
Packed with crisp vegetables and a spicy, savory sauce, it’s a perfect meal for any day of the week. Serve it with noodles or rice for a satisfying and healthy dinner.