Ancho Chile Vegetable Stir-Fry

This ancho chile vegetable stir-fry brings together smoky Mexican flavor with a mix of bright crunchy vegetables I love how it turns weeknight cooking into something exciting without fuss or heavy prep The ancho chile gives a gentle heat that never overpowers and the homemade sauce is so punchy you will want to drizzle it on everything

I whipped this up last spring when I had random peppers and zucchini on hand and it instantly became a repeat request Even my picky eaters go back for seconds because it is both sweet and smoky

Ingredients

• Red bell pepper: choose firm peppers for sweetness and crunch
• Yellow bell pepper: brings a mild flavor and extra color
• Zucchini: slice evenly for best texture it soaks up the sauce beautifully
• Broccoli florets: good for fiber and soak up the smoky seasoning
• Snap peas: look for bright green pods for crispness I love the pop they add
• Red onion: adds a touch of sweetness and necessary bite
• Garlic: fresh garlic makes the whole stir-fry sing
• Olive oil: use a fruity robust extra virgin version
• Low-sodium soy sauce or tamari: for gluten-free depth and umami
• Lime juice: fresh is best for zest and brightness
• Ancho chile powder: opt for pure ground ancho for smoky mild heat
• Smoked paprika: adds depth and amplifies the chile flavor Spanish paprika is lovely here
• Maple syrup or agave nectar: balances with gentle sweetness
• Ground cumin: unlocks earthy base notes
• Salt and black pepper: freshly ground makes all the difference
• Fresh cilantro: for freshness and color
• Toasted sesame seeds: totally optional but give crunch
• Lime wedges: for serving always more brightness at the table

Instructions

Make the Sauce:

Whisk together olive oil soy sauce or tamari lime juice ancho chile powder smoked paprika maple syrup ground cumin salt and pepper in a bowl until smooth This is your flavor punch so make sure everything is well-blended

Prep the Vegetables:

Wash and slice all your vegetables as evenly as possible for quick and uniform cooking If broccoli florets are large break them up so everything cooks together

Sauté the Aromatics:

Heat a large wok or skillet over medium-high Add a splash of olive oil drop in garlic and red onion Sauté for one to two minutes until fragrant and beginning to soften You want that aroma to permeate

Stir-Fry the Veggies:

Add peppers zucchini broccoli and snap peas Stir-fry for five to six minutes Keep things moving so the veggies caramelize without steaming They should remain bright and crisp-tender

Add the Sauce:

Pour the whisked sauce over the vegetables Toss everything well to coat Stir-fry for another two to three minutes so the sauce thickens slightly and veggies are glossy and flavorful

Garnish and Serve:

Remove pan from heat Top with chopped cilantro and sesame seeds if using Serve with lime wedges on the side

Save

The ancho chile powder is my personal favorite in this dish It brings that lingering smoky flavor with just a hint of heat My kids love helping slice vegetables for this stir-fry and it has become our go-to for simple family gatherings and last-minute meals

Storage Tips

Let leftovers cool completely before storing in airtight containers The stir-fry keeps well for up to three days in the fridge Reheat gently in a skillet to preserve the veggies snap Skip microwaving if you can as it makes the vegetables soft

Ingredient Substitutions

You can swap out any of the vegetables for what is in season or sitting in your fridge Cauliflower or green beans work especially well If you do not have maple syrup use honey if not strict vegan If ancho chile powder is unavailable try mild chili powder plus extra paprika

Serving Suggestions

This stir-fry is beautiful over steamed rice or quinoa For more heft add grilled tofu or tempeh Serve inside warm corn tortillas for a fun twist that feels like veggie tacos I love an extra squeeze of lime all over the finished dish

Cultural Notes

Ancho chile is a staple in Mexican kitchens prized for smoky depth without too much heat This stir-fry recipe draws from classic Mexican flavors but adapts easily to fusion night It is ideal for anyone who loves international cuisine with wholesome ingredients

Seasonal Adaptations

Try adding asparagus and baby carrots in spring Use summer squash and sweet corn midsummer Swap for roasted sweet potatoes and mushrooms when fall hits

Save

Success stories from potlucks and family dinners prove it is a favorite Double the batch to meal prep all week and enjoy every bite of smoky sweet crunch

Common Recipe Questions

→ Which vegetables work best for this stir-fry?

Red and yellow bell peppers, zucchini, broccoli, snap peas, and red onion provide great flavor and texture. You can swap out vegetables according to season or preference.

→ How can I increase the protein content?

Add tofu or tempeh cubes to the stir-fry. They absorb the flavorful sauce and blend well with the veggies.

→ What does ancho chile powder add?

Ancho chile powder lends a smoky, mildly spicy flavor and deep color, elevating the vegetable blend with Mexican-inspired warmth.

→ Is this dish suitable for gluten-free diets?

Use tamari instead of soy sauce to keep the stir-fry gluten-free. Always check product labels for hidden gluten sources.

→ Can I make it milder or spicier?

Adjust the ancho chile powder to your taste. Reduce for milder flavor; add extra for more heat.

→ What can I serve with this stir-fry?

Pair with steamed rice, quinoa, or cauliflower rice for a satisfying complete meal and extra nutritional value.