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.
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
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.
This was delicious! I did not have the water chestnuts or baby corn so I used asparagus. Will add this one to the family cookbook.
Really tasty recipe. The only substitution I made was to use organic honey instead of sugar, and just 1 tbsp. Thanks.
Honey is always a great addition. Thanks for trying the recipe!
Add: 1tsp grated ginger, 1tbsp rice wine vinegar
We like to put cooked lo mein or Ramen noodles in the stir fry.
My husband doesn’t usually compliment me much for my cooking lol, but her said this was good which is a big compliment. Only change I made was using one tablespoon less of sugar and garlic powder instead of fresh. Thanks!
That was a tasty stir fry. I hope to enjoy more
Thank you
Thanks very much for this recipe and the other stir fry ones, it made dinner so much easier. ⭐️
I used this recipe as inspiration and made some substitutions because I didn’t have chicken broth or corn starch. Instead I used water & flour, and also added in some ground ginger. We served over a bed of quinoa & it was delicious!!
My family love this stir fry, make it often. Thank you!
Awesome recipe!!!!!
Just made this, and loved it ? thank you for sharing! ❤️ much love ?
Perfect recipe for a stir fry. Love the sauce. Endlessly adaptable. Healthy. Delicious. Couldn’t ask for more.
So I think I see zucchini in your photo for this, but it’s not in the recipe, would zucchini go well in this??
There is! Thank you for catching that!
The recipe is very very interesting and I think its tasty to❤
Great recipe, we thoroughly enjoyed it in Holland!
Wow! Thank you!!!
Recipe is fine, but olive oil makes no sense for stir fry. Try vegetable oil, as it has a higher smoke point. Very easy to burn olive oil with a decent amount of cooking on high heat and leave contents with an off-taste.
Yes I agree. I use avocado oil. Peanut oil is really the best for high temperatures. I just don’t have any on hand.
This was excellent, I substituted vegetable broth for the chicken stock to make it vegetarian, I also added rice noodles to make it more filling for dinner. I will definitely make this again.
So good! I added some chicken and cashews — delicious!!