Seven-Minute Supper: Veggie Stir-Fry

Margaret Rose Thompson profile picture
By Margaret Rose Thompson
DinnerVegetarianFamily FriendlyBudget-FriendlyQuick & EasyFusionStir-fry
Seven-Minute Supper: Veggie Stir-Fry styled food shot

Welcome to one of my favorite quick meals that's saved countless busy weeknights on our Vermont farm. This Seven-Minute Veggie Stir-Fry came about when I had five hungry children and barely any time between farm chores. It's proof that wholesome cooking doesn't need to be complicated or time-consuming - just a hot pan, fresh vegetables, and a few pantry staples are all you need for a nutritious meal that comes together faster than takeout.

Prep Time
5 min
Cook Time
7 min
Serves
4 servings
Difficulty
easy
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Ingredients

Ingredients

Techniques: stir-frying, sauce thickening, vegetable cutting

Equipment Needed

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Small mixing bowl
  • Measuring spoons

This stir-fry is all about timing and preparation. I always tell folks that the secret to a good stir-fry is having everything ready before you turn on the heat. Once you start cooking, it moves fast - that's how we get dinner on the table in seven minutes! The vegetables should remain colorful and crisp-tender, not mushy. Feel free to swap in whatever vegetables you have on hand - that's how this recipe came to be in the first place.

This recipe is incredibly flexible - use whatever vegetables are in season or in your refrigerator. In spring, I use asparagus and snap peas; in summer, zucchini and bell peppers; in fall, mushrooms and Brussels sprouts. The maple-soy sauce works with any combination. For meal prep, you can chop all vegetables up to 2 days ahead and store in airtight containers in the refrigerator.

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