Description

This festive Halloween stir fry is a quick, healthy, and colorful dinner perfect for parties or busy weeknights. Packed with crisp veggies, a savory-sweet sauce, and playful shapes, it’s a crowd-pleaser for kids and adults alike.

Ingredients

Scale

2 tablespoons vegetable oil (or avocado oil)
1 medium red bell pepper, sliced into thin strips
1 medium orange bell pepper, sliced
1 small yellow bell pepper, diced
1 cup purple cabbage, shredded
1 cup broccoli florets
1/2 cup carrots, cut into coins or thin strips
1/2 cup sugar snap peas, trimmed (optional)
1/4 cup black olives, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 green onions, thinly sliced
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon toasted sesame oil
1–2 teaspoons sriracha or chili garlic sauce (optional)
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup cooked chicken, tofu, or shrimp (optional, for protein)
Sesame seeds (optional, for garnish)
Cooked rice or noodles (to serve)

Instructions

Wash and dry all vegetables. Slice bell peppers into strips and shapes. Carve jack-o’-lantern faces into carrot coins if desired. Shred cabbage and chop broccoli into florets. Slice olives into rings. Set veggies aside in separate bowls.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey or maple syrup, sesame oil, and sriracha if using. Stir in cornstarch slurry. Adjust thickness with water if needed.
Heat a large nonstick skillet or wok over medium-high heat. Add vegetable oil and let it shimmer. If using chicken, tofu, or shrimp, brown them first for 3-4 minutes, then set aside.
Add minced garlic and ginger to hot oil. Stir quickly until fragrant, about 1 minute.
Add bell peppers, carrots, broccoli, and sugar snap peas. Stir fry for 7-8 minutes until veggies are crisp-tender and colors are bright. Add cabbage for the last minute.
Pour sauce over veggies, stirring quickly. Sauce will thicken and coat veggies. Add olives, cooked protein, and green onions. Toss for another minute until heated through.
Remove from heat. Arrange veggies on a platter, placing olive ‘monster eyes’ and carrot ‘pumpkin faces’ on top. Sprinkle with sesame seeds if desired.
Serve stir fry over steamed rice or noodles. Serve hot, with extra sauce on the side.

Notes

For best results, use high heat and keep veggies moving to retain color and crunch. Prep veggie shapes ahead for parties. Swap proteins or veggies as desired. For gluten-free, use tamari and check hoisin labels. For vegan, use maple syrup and tofu. Leftovers keep well and flavors deepen overnight.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: About 1 1/2 cups stir fry (without rice or noodles)
Calories: 235
Sugar: 8
Sodium: 600
Fat: 7
Saturated Fat: 1
Carbohydrates: 30
Fiber: 6
Protein: 11

Keywords: Halloween stir fry, spooky dinner, party recipe, healthy Halloween, vegetable stir fry, festive dinner, kid-friendly, gluten-free option, vegetarian option