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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.
LOOKING FORWARD TO TRYING, WORKING WITH WT MANAGEMENT AND BEEN LOOKING FOR SOME VAR. OF RECIPES
Super simple and delicious!! We made this tonight for dinner and will be part of our regular rotation of meals.
I’ve made this recipe several times. So easy and delicious.
What if I don’t have brown sugar? Can I use regular sugar?
Regular/white sugar will alter the taste and not give it the sweet consistency. You are welcome to try it but it will not be the same without the brown sugar.
Sub something else such as honey if you do not have brown sugar
I thought honey would work too but Mrs. Rivers nixed white sugar in another post sooo…
I keep Lakanto golden Monk Fruit sweetner, ZERO calories!! Its good for recipes such as this!!
Recipe said Garlic and ginger sauce. No ginger listed in ingredients or video.I put a teaspoon of diced ginger. Man o man it’s a great recipe. Making big batch next time to freeze and kids can take out to reheat.when adding ginger do I put in sauce or fry with vegs.I know it’s strong I put with vegs.no sure if correct
Pretty and can cook. Me like. Checking out more recipes now. Thank you
Ps. I’m a hero with the kids. No more take out
I was looking for something yummy and stumbled upon this recipe. I actually doubled the recipe and added in a little extra cornstarch to thicken up the sauce. This was so delicious!
What can you substitute for sesame oil. Would grape seed oil work?
Yes, if you have that on hand. That would be great!
Is a stock cube the same as broth?
Yes, that will work too!
Can’t wait to try, looks delicious.
What if i don’t have chicken broth ?
You can use beef or vegetable broth or water substitute or even milk. This may alter the taste but it will still be good.
I tried making this recipe and I am very happy because the first time I could make something so perfect and so delicious and all this is because of you thank you so much for sharing this post do share such post they really mean a lot.
Easy to make, not too salty! Loved it, will definitely make this again. Easy and everyday ingredients so can make it last minute.
Fabulous, and forgiving recipe. Made this twice recently. Put in whichever veggies were on hand. 80% of our family approves this! A keeper recipe.
I made this just now for lunch. I followed the recipe but added some green beans too. It’s so good! I will be making this again. Thank you for sharing this recipe with us ♡
Are the calories per serving or for the whole thing?
It is divided into 6 servings
wow Yummy recipe, its delicious i have tried before but now i will follow these steps, Thanks for sharing.