This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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. Stir frying happens fast, so it’s important to have your veggies, sauce, and add-ins prepped and ready to go.
- 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!
Pin this now to find it later
Pin It
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.
Excelent recipe I love it
I didn’t cut the veggies up small enough so cooked through. Also, I found that I fried off half at a time, as would’ve been too crowded in wok. The veggies were underdone, so I added some water and sprinkle of sugar, put lid on and steamed until done. I didn’t put in broth as didn’t have any, this may have made the sauce nicer. Willing to give another try. Thx
Delicioso. Awesome recipe. The soup tasted excellent.
I just used what I had on hand and used coconut aminos instead of soy sauce
Excellent recipe, thanks. One cooking trick though is to mix butter with olive oil. It raises the smoke point when they’re combined, and makes the flavor better 😉
Keep in mind, this is a vegetable stir fry, not a vegetarian one. It uses chicken broth.
Love love love your recipes!! Do you have any diabetic recipes? I am a diabetic and looking for dishes that is not high in carbs and sugars. Eating healthy is so expensive.
My thoughts re the recipe being veggie dish. You used chicken broth. just for info, chickens may be organic, but they ain’t a vegetable.
My thoughts re your comment about the recipe not being veggie: The title is “EASIEST VEGETABLE STIR FRY” and not “EASIEST *vegetrian* STIR FRY”. just for info, some vegetable dishes can be vegetarian, some ain’t 😉
Yum! I’ve been looking for a good basic stir fry recipe. Made it with left over bite sized pieces of flank steak.
Would add more garlic and some red pepper flakes, as suggested!
Just made this. Very good!
Yay! I’m glad you liked it!
Do I cook the sauce first or cook it with the veggies
Cook the vegetables first and then add in the sauce!
The sauce turned out great! We added red pepper flakes for a little zing. Great recipe!
Glad you loved it! Thanks for following along!!
Easy recipe. We loved the flavor. added shrimp and some fresh ground ginger. Thank you
Great recipe except for one item: chicken broth. Vegetarian meal maybe could do with vegetable broth.
Really good recipe!
Absolutely amazing! The brown sugar added a really nice touch of sweetness that was perfect. Family loved it and kids asked for seconds!? Definitely trying again. ??
I use this recipe for the marinade which is delicious. I added a 1/2tsp of prepared ginger (the kind in a tube or jar) which gave it a little zing and then a couple of dashes of sriracha when I sat down to eat. Excellent.
Absolutely amazing! Thank you for the recipe