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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.
I’ve done a version of this recipe for the last year. We eat it at least monthly. I usually will just make the sauce and do frozen vegetables. Sometimes I’ll add the chestnuts. My husband and kids love it. I add fried tofu for protein. It’s just really good!
Yummy. I added cooked rice to the dish.
This recipe was amazing! I doubled it for lunches during the week for my husband. I added chicken and also used spaghetti noodles (I didn’t have lo mien on hand). The sauce was plenty to coat everything perfectly. I will be making this again definitely. So glad to have found it!
Have you tried ginger in your ingredients? I have been cooking for the last couple of months. Yes, it’s a bit hard to cook.
I do love ginger! I will have to try it more.
Made this for my husband and I and we are absolutely loving it The Taste is absolutely perfect I do I feel like the heat could be up more but on one’s own preference add Chili’s to taste will definitely be using this again!!
I was reading the ingredients and directions of this veggie recipe to my sister. She replied with an underwhelming, “Meh”! Went ahead and whipped it up…easy peasy! She gobbled them down and went back for seconds! (Lol)
DELISH! Thank you for sharing.
Awsome! made this yummy Recepi.
Easy and delicious. I stir fried chicken and pineapple and added it with veggies and sauce. Hubby said it was restauraunt quality!
I love stir fry. Especially the baby corn inside always makes the meal great. I haven’t tried to cook it yet, but will try this recipe out.
This is a fantastic recipe. Other than swap out a view of the veggies too what I had on hand, I followed it exactly. Very easy, and the sauce is superb!
My whole family absolutely loves this stir fry! I just use whatever vegetables we feel like eating rather than following that part of the recipe. (I do keep an eye on the volumes though.) I also use only 1/6 of the brown sugar & it is perfect. I’ve wondered, more than once, if it should actually be 3 teaspoons rather than 3 tablespoons?
You could definitely reduce the brown sugar to 1 tablespoon, we just like it with 3.
Excellent!!!!!!!!! Added to my recipe book.
This looks amazing and easy to make!
Made this tonight with random leftover veggies I wanted to use up and wow. PHENOMENAL!!! The sauce is to die for. I doubled everything because I like things extra saucy and it was bomb.com. Definitely using this as my go to whenever I have leftover veggies in the fridge.
Hi, Alyssa, I tasted this dish in a restaurant it was so delicious, but you have made it in a simple way so I am gonna try this at home. thanks for this.
Looks not so bad, Your vegetable-stir-fry is luxurious! Thanks for sharing this great info with your kitchen makeover.