30-Minute Stir-Fry Dinner

Dana Zucker

by | Updated: December 3rd, 2016 | Read time: 2 minutes

Oh no! It’s almost 6 p.m., you haven’t even  thought about dinner and the hungry crowd on the couch is getting restless. Luckily, all you need is 30 minutes to throw together this simple stir-fry, loaded with veggies and whatever protein (chicken, shrimp or tofu) you have on hand. Serve it with steamed rice or noodles, and you’ve got a nutritious, filling meal your family will love.

Serve this quick-cooking stir-fry with brown rice or soba noodles, or enjoy it as-is for a lighter meal. Click to shop now.

30-Minute Stir-Fry Dinner


Medium onion, thinly sliced
1 carrot, cut into rounds or on the diagonal
1 head broccoli, chopped
1.2 red pepper, thinly sliced
½ green pepper, thinly sliced
8 mushrooms, sliced
Optional: frozen peas, canned baby corn,  other veggies of choice
Protein options: chicken or beef, thinly sliced; shrimp; extra-firm tofu, cubed
2 Tbsp. olive oil (or oil of choice)
2 cloves garlic, chopped or spare the work and use 1 tsp. jarred chopped garlic
3 Tbsp. soy sauce
1 Tbsp. rice wine vinegar or Mirin rice cooking wine
Dash of black pepper


1. Cook rice according to package directions.

2. In large wok or frying pan, heat olive oil over medium-high heat. Add vegetables in order listed above. Stir frequently as veggies cook.

3. If using chicken or beef, add when onions are added. If using shrimp, add with the peppers. If using tofu, add with the mushrooms.

4. Once the softest vegetable has been added, add garlic, soy sauce, rice wine vinegar and pepper.

5. Continue cooking until vegetables and tender and meat is done (or tofu is browned).