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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.
Hi, I haven’t tried this because I think there may be an ingredient missing. You mention in the description of the dish that you make a simple garlic and ginger sauce, but I seen no ginger in the recipe. Am I just blanking on the line and missing it, or should there be some ginger in the sauce, and, if so, how much.
Thanks.
That was a typo, I went ahead and fixed it. Thanks for catching that! There is no ginger in this recipe! Enjoy!
Can I use date syrup instead of brown sugar?
I have not tried it that way. Let me know how it turns out!
This was really good over Soba noodles! But it took me much longer than 10 minutes to prep all of those veggies. What’s your secret?
Buy a bag thats already sliced and diced! It’s sooooooo quick!!!
The sauce is SOOO GOOD!!!
I just seasoned my first wok and tried this out . Turned out great . I added chicken. Thank-you so much . Best easiest recipe made me a stir fry champion.
Learned a lot, prepared the dish and was amazed at how well it came together. Thank you, Mrs. Rivers, for not only sharing your expertise but also the reasons why.
I do Easy just buy frozen veggies then add scrambled eggs onions and soy sauce along with rice top with chashews
A little red pepper flakes to heat it up
Great recipe, my family members really like this dish.
Delicious! This was my first time makibg stir fry, and I used some different vegetables, but it tasted delicious!
So easy and delicious even though I was missing the corn and snap peas which were out of stock at grocery store. Will definitely stock up on these ingredients to make again and again. Thanks for sharing!
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. THE EASIEST VEGETABLE STIR FRY is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
BEST stir-fry recipe!!!!! Thanks!!
Super easy and yummy. Made it twice not. I always keep frozen ginger root in the freezer and add about a tsp to give a little kick. I’ve made it w pork and then w chicken and fried boiled rice noodles last few minutes. Family loves it. Thanks!
I made this recipe tonight as a side dish so there are no additional meats added. It’s DELICIOUS! I’m trying to cook healthier foods for my husband and myself, this is perfect! I can’t say enough about it ?
I love it. Made it again tonight. Easy, ingredients are staple, taste great! Thank you!
I made this recipe tonight with a couple additions – 8 oz tempeh and 2 tsp garlic chile sauce, and veggie broth instead of chicken. Served with brown rice and fresh pineapple. Great vegan dish!