Easiest Vegetable Stir Fry

Easy Vegetable Stir Fry is a mixture of colorful vegetables sautéed in a sweet and savory sauce that makes for a simple weeknight meal! Less than 30 minutes to make from start to finish!

Quick and simple recipe that can be made to your liking! If you love stir fry as much as we do try this Honey Garlic Chicken Stir Fry, or Slow Cooker Cashew Beef and Broccoli Stir Fry.

Vegetable Stir Fry

Easiest Vegetable Stir Fry

This is it! This is the recipe that gets me through the week! I love how simple and easy it is to cook and how delicious it tastes. There are so many variations to this recipe that it is perfect to make with a family.

Busy weeknights has me making 30 minutes or less recipes. They are easier and turn out to be, oh. so. good!

This past month I have been doing some meal prep and I decided to try this as well. I cooked it up on Sunday and added it into 5 days of lunches for me. It was simple to warm up and was filling all day.

The colors from the vegetables are so vibrant and blend so well together. You have a crunchy, soft and sweet texture that blends so well together leaving you wanting another bite.

My kids loved every bits of it and even asked for seconds. They loved it and wanted to

You can make this ahead, prepare it for dinner or freeze it for later. It is one stir fry that is simple, easy and delicious!

What is stir fry?

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.

The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Stir fry ingredients

I like to stir fry the vegetables that take a little longer to cook first. Like the carrots, mushrooms and baby corn. Then I add in the remainder ingredients. Broccoli, snow peas and the bell peppers do not take as long to cook.

  • Olive Oil
  • Vegetables: red bell pepper, yellow bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts.
  • Sauce: soy sauce, garlic cloves (minced), brown sugar, sesame oil, chicken broth, cornstarch
  • Garnish: green onions and sesame seeds

How to make vegetable stir fry?

The first step is to cook up your veggies. I used a combination of red and yellow peppers, snow peas, broccoli, carrots and mushrooms. I also added some baby corn and water chestnuts into the mix for variety. While the veggies are cooking, I make a simple garlic and ginger sauce. The sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.

  • Sauté: In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • Whisk: In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  • Mix: Pour over veggies and cook until the sauce has thickened.
  • Garnish: add chopped green onions and sesame seeds if desired.

vegetables cut in a bowl

Other variations of stir fry

There are so many different ways to customize your veggie stir fry, the combinations are endless!

  • Meat: add in some chicken, pork, shrimp, beef or tofu.
  • Vegetables: asparagus, bean sprouts, celery, zucchini, cauliflower, onions or tomatoes add more of variety of vegetables.
  • Nuts: almonds and cashews are great to stir in as well.
  • Spicy: make it spicy by adding some heat with sriracha or crushed red pepper flakes.

Are stir fry vegetables healthy?

Stir-frying is a fast way to cook small pieces of food in a hot skillet or wok. In addition to being quick and easy, stir-frying is also healthy.

It results in tender-crisp vegetables that retain more nutrients than if they were boiled.

And since stir-frying requires only a small amount of oil, the fat content is low.

vegetable stir fry

Tips for stir fry

  • To help cook the vegetables at the same rate, make sure to cut into similar and smaller sized pieces.
  • Store your vegetable stir fry in the refrigerator for 5 days. You can even meal prep!
  • Baby corn and water chestnuts are found in cans down the ethnic food aisles.
  • Make ahead the sauce for this vegetable stir fry. It will last in the refrigeratior for 3 days. You can freeze this for later use if needed.

What goes well with stir fry?

  • White, brown or Fried Rice
  • Noodles
  • Ramen
  • Lo Mein
  • Zoodles
  • Spinach

vegetable stir fry with noodles

Looking for more stir fry recipes? Try these!

The Easiest Vegetable Stir Fry

5 from 9 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings 6

Description


Course Dinner, Main Course
Cuisine Asian American, Chinese

Ingredients

  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup sugar snap peas
  • 1 cup carrots sliced
  • 1 cup mushrooms sliced
  • 2 cups broccoli
  • 1 cup baby corn
  • 1/2 cup water chestnuts
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 3 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • chopped green onions and sesame seeds for garnish optional

Instructions

  1. In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  2. In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

  3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired


Nutrition Facts

Serves: 6

Calories152kcal (8%)Carbohydrates27g (9%)Protein5g (10%)Fat4g (6%)Saturated Fat1g (5%)Sodium643mg (27%)Potassium489mg (14%)Fiber4g (16%)Sugar12g (13%)Vitamin A4701IU (94%)Vitamin C104mg (126%)Calcium37mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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      1. Toss in a bit of minced Garlic. As well I have Cajun sautéed shrimp recipe that will make you crazy. I’ve always enjoyed cooking and had heard from many Southern friends about Cajun food from the Louisiana Bayou area. I finaly got to work ther for a year and quickly learned the reason.. To me the joy ogf cooking is make the original recipe the first tyme. Then ad your touch!! I started with Paul Prudohme’s cook book Then started my Way. I’ve gained many compliments from the LA Coonasses along the way!

  1. This is the most colorful stir-fry I’ve ever seen! I made it today and it was so delicious it finished before I got the chance to take a picture of it 😉

  2. Excelent stir fry, perfect way to use up any vegetables in the refrigerator, I added pork and it was delicious, A quick, healthy and delicious meal.

    Yoli

  3. 5 stars
    The recipes are truly delicious! The only one thing is that the pop up ads at the bottom interfere with the quality of the content because on a small mobile screen, it consumes almost half of the space…

  4. Very fast and easy. The sauce was really good. I might add a tablespoon of peanut butter next time to make it like pad thai because my son likes it. Thanks!

  5. 5 stars
    I love this recipe. Can I make this in a Crock-Pot. Don’t always have time to cook. If I can how long would you suggest I cook it.

    1. It does not take a long time to cook a stir fry, especially if you prep the veggies so no, a crock pot would ruin this recipe.

  6. 5 stars
    This is so good. I’ve made two different variations with veggies I have on hand and everyone always love it. I like that it is so fast and easy too. Thanks Alyssa!

  7. Looking quite easy to make Definitely worth a try I will sure short going to try it out this seems pretty interesting to make I am glad to make it Thank you very much for sharing such cool and interesting recipe I will surely share it with others.

  8. This recipe is fantastic! I marinated the veggies in fresh lime juice and added tofu. Wowwwww! Thank you, thank you!

  9. 5 stars
    My SO was not excited about having stir fry for dinner until he tried it! I did add orange/pineapple juice to substitute for broth. 👍

  10. Nice recipe but thats not truly a stir fry. Stir fry needs to be burning hot to a point that olive oil cannot be used as it will get burnt. Veggies should take 2-3 minutes max. Cooked slower you get normal cooked veggies with sauce.

  11. 5 stars
    My husband is a meat and taters man, he said he didn’t think he’d like this but ate a ton. Already asking me to make it again.
    I don’t care for broccoli or baby corn, but there are lots of other vegetables to pick from. I used cabbage, sugar snap peas, carrots, red and orange peppers, celery, water chestnuts, bamboo shoots, free onions and thin sliced white onion.
    It was absolutely delicious!
    And I get vegetables in my husband.

  12. 5 stars
    I’m not the greatest cook, but this was so unbelievably easy and delicious! Thank you for this recipe. My kids ate it right up;)

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