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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.
Made this last night for the fam, it was a hit! we had some leftover pork belly burnt ends and tossed those in at the end. The sauce ratio was spot on and everyone (even my pickiest eater) was happy. Great recipe Alyssa!
Thank you!!
I can’t believe I’ve finally found the Asian sauce recipe I’ve been searching for! Perfectly balanced umami, salty, tangy, and perfect consistency. I added a couple dashes of ginger to the sauce, and some air fryer popcorn chicken- there was nothing left! Soooo good, thank you so much!
I seldom leave a comment but I was pleasantly surprised by this recipe. I used what veggies i had on hand, threw in some chicken. For the sauce I used Ramen broth because thats what I had. I agree with another review, it tastes like it came from an Asian restaurant! Keeper!
This rocks! I added ginger. Soooo good!!!
Thank you for this delicious and easy recipe,I added a sprinkle of chilli flakes at the start
Yum! That’s a great idea to add in some extra kick of flavor!
Less soy sauce or a light soy sauce may be needed as this came out too dark for me.
Can I freeze the sauce if I make extra portions for future meals?
That should work fine!
Can veggie broth be substituted? Cooking for a vegetarian. Thanks!
Yes, that should work fine!
Yummy! I particularly enjoyed learning how to make the sauce with the soy sauce, starch etc. And the sauce thickened up just fine when I mixed it in with the veggies while cooking. However once everything cooled down the sauce got watery and lost it’s thickness which was disappointing.
Nice quick recipe! It didn’t get as thick as I normally like so I’d add another TBSP of corn starch next time.
Would you sauté the chicken if you used it separately and then add in at the end?
Made this last evening for my wife and myself for dinner. It was delicious. The sauce was perfect, tasted just like the sauce at my favorite Asian restaurant. A winner I plan on having for dinner often. My wife raved how good of a dinner I made. Served over rice. Can’t say enough good about this recipe.
Can avocado oil be substituted for the sesame oil?
Yes!
Loved it – quick & easy! I tossed in some tofu and served with rice – a winner!
I love this recipe – super easy and I added a bit of grated ginger to the sauce and made it even better!
Did not like it, no flavour.
This was an Awesome recipe! Came together quickly and tastes like you slaved! Thankyou!
I have made this a few times now and it is delicious. Just curious if it is able to be made in a slow cooker?
Thank you! This recipe does best when you cook it as written 🙂