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You all love this vegetable stir fry, and I don’t blame you. It’s fast, flexible, and that sauce? So addicting! Toss in whatever veggies you have and dinner’s done.
A Reader’s Review
This recipe was very easy to follow and it turned out excellent.
First time I used your recipes and I want to do more.
Cheers
Why This Stir Fry Works for Real Life
- It’s the “I have 20 minutes and zero brainpower” dinner: When the day’s been chaos and takeout isn’t an option, this stir fry saves you!
- Your kids will actually eat it! Mine licked their plates and asked for seconds. That never happens unless there’s sugar involved.
- It’s a fridge-clean-out hero! Have random veggies hanging out? Toss them in! Which means food waste and no extra shopping trips. Winning!
Vegetable Stir Fry Ingredients
- Grocery Shopping Tip: Baby corn and water chestnuts are found in the ethnic food aisles.
- Meat: Want to get your protein? Add in some chicken, pork, shrimp, beef, or tofu.
- Vegetables: You can use what you have on hand; other ideas include asparagus, bean sprouts, celery, zucchini, cauliflower, onions, or tomatoes.
- Nuts: Almonds and cashews are great to stir in as well.
- Bring on the Heat: Make it spicy by adding some sriracha or crushed red pepper flakes. Or use my spicy hibachi sauce instead!
How to Make Vegetable Stir Fry
I recommend having all the veggies cut before you start cooking. And try to cut them into similar-sized pieces so they cook evenly. These veggies would go great alongside my PF Changs Honey Chicken!
- Cook Vegetables: Add olive oil over medium-high heat in a wok, which is ideal, but a large skillet will work as well. Add red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring frequently until the veggies are almost tender.
- Make the Sauce: In a small bowl, whisk together soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Cook: Pour the sauce over the veggies and cook until the sauce has thickened and the veggies are tender.
- Garnish and Serve: Garnish with green onions and sesame seeds if desired, and serve with noodles or rice.
Alyssa’s Pro Tip
Don’t overcrowd your pan! Too many veggies cause steaming instead of searing, resulting in mushy veggies.
Make Ahead, Storing, & Reheating
Unlike sad leftovers, this vegetable stir fry tastes just as good (maybe better?) the next day. Meal prep lunch wins all week long.
- Make Ahead: You can make the stir fry sauce ahead of time and keep it in the fridge for up to 3 days, or freeze it for later if you want dinner even faster next time.
- In the Fridge: Store your leftover vegetable stir fry in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat leftovers on the stovetop over medium heat in a wok or skillet until heated through.
More Stir Fry Recipes To Try
I love a good stir-fry. It’s a great way to get your veggies in, and if you’re looking to add more protein to your diet, try my honey garlic chicken stir-fry! Here are a few more for you to check out!
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Vegetable Stir Fry Recipe
Ingredients
Veggies
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli
- 1 (15-ounce) can baby corn drained
- 1 (8-ounce) can water chestnuts drained
- green onions for garnish
- sesame seeds for garnish
Sauce
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Instructions
- Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 small sliced zucchini, 1 cup sugar snap peas, 1 cup sliced carrots, 1 cup sliced mushrooms, 2 cups broccoli, 1 (15-ounce) can baby corn, and 1 (8-ounce) can water chestnuts. Cook for 2-3 minutes, stirring frequently until the veggies are almost tender.
- In a small bowl, whisk together ¼ cup soy sauce, 3 garlic cloves, minced, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, and 1 tablespoon cornstarch.
- Pour the sauce over the veggies and cook until the sauce has thickened and the veggies are tender. Garnish with green onions and sesame seeds if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is fantastic! I marinated the veggies in fresh lime juice and added tofu. Wowwwww! Thank you, thank you!
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.
Delicious. Made this last week and it was a hit with my husband. I will make this again.
I tried this last week and was a hit with my husband. Not only do i suggest this recipe I will make it again
hi, can you tell me the serving size? is it one cup? thank you! excited to try!
Yes, the serving size is one cup.
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!
Made this tonight and it was a hit! Will definitely make it again in the future.
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.
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.
can i use honey instead of the browm sugar?
Yes, that will still have that sweet taste.
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!
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…
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
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 😉
Tasted amazing and so easy!
where is the ginger mentioned in the introduction?
This recipe does not have ginger in it but you are welcome to add a bit of ginger if that is something that you love in your stir fry.
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!
Made this last night, it was delicious. The only change I made was switching chicken broth to veggie broth to turn it into a vegan stir fry because that was the only ingredient I don’t use, everything else, I had on hand. Yum
Does all the ingredients make the honey garlic sauce?
Yes, you will be making your own honey garlic sauce.