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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.
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
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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.
Wonderful Thanx. I hope I enjoy it…but now I don’t know how to make the sauce.
Thank you for your comment! Here are the instructions for the stir fry found in the recipe card at the bottom of the post.
1.Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.
I hope this helps!
I found the recipe very bland. Added ginger, Worcestershire and Chinese five spice.
I was looking for a stir fry that wouldn’t taste crazy salty. This one was great! Next time I would spice it up a bit, but it was nonetheless very tasty.
Amazing comfort food! We subbed some veggies we had on hand and added chicken and doubled the sauce. Everyone loved it, Thanks!
Just a note– don’t use extra virgin olive oil, it has a low smoke point and may give your stir fry a bitter/ burnt flavor. You should use a refined oil instead, such as refined olive oil, canola, peanut or (refined) avocado oil.
My kids loved this! Is the brown sugar necessary? My blood sugar spiked after eating, so curious if it could be lessened or omitted. Thanks!
Hi Kristin, thanks for the question. No, the brown sugar is not necessary. If you want, you could use a sugar substitute to keep a little sweetness in the sauce. I hope this helps!
The picture of this dish shows what appears to be chorizo and zucchini. Is this something else that was made in substitute of the recipe?
Hey! Thanks so much for taking the time to comment! This is a vegetable stir fry so there is no chorizo in it. Which picture are you referring to? I’d love to help you figure this out!
I think it’s the carrots, could be mistaken for chorizo lol
Awesome recipe. Any substitute for corn starch?
The corn starch is a thickening agent, to replace it you can add a tablespoon of flour and 2 tablespoons of water together, whisk well so no clump remain. Pour the water and flour mixture over the vegetables with the rest of the sauce to thicken it. This will make it more of a gravy. You could also just leave the cornstarch out, the sauce will be runnier but still good!
Love the recipe – just right
Cornstarch makes a difference as does the baby corn & waterchestnutsxx
Used random veggies, but the sauce was solid! Well done on that.
I just made this dish and it was wonderful! I added cooked chicken breast and made rice to go with it. The sauce was very good!
Reallyyy good 🙂
Can this be served over ramen noodles?
I can only rate the sauce, I used frozen mixed Asian vegetables. The sause was easy & tasted excellent. Thank you!
The Easiest Vegetable Stir Fry, is one of the best stir fry’s ever. We love it!!! Thank you so much.
So good! On our family rotation! Added chicken and used arrowroot instead of corn starch to make it healthier.