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This Vegetable Stir Fry is loaded with colorful vegetables, all tossed in the best homemade stir fry sauce. It’s an easy dinner idea that’s perfect for any night of the week!
When I need a quick, healthy dinner idea, I often turn to stir fry! This vegetable stir fry is one of my favorite stir fry recipes, along with this Chicken Stir Fry, Beef Stir Fry and Shrimp Stir Fry. It’s a breeze to make, full of nutritious veggies and all you’ll need to round out the meal is some cooked rice, quinoa or noodles.
This vegetable stir fry recipe is easily adaptable to use a variety of veggies. It’s a great clean out the fridge recipe, since you can use what you have on hand in your crisper drawer. I’ve given you lots of options for stir fry vegetables below.
The Best Stir Fry Sauce
The secret to making the best stir fry is in the sauce. This recipe uses my go-to Stir Fry Sauce – once you try it you won’t ever want to buy store-bought stir fry sauce again! The ingredients include fresh garlic and ginger, soy sauce for umami flavor, plus sesame oil, honey and a pinch of red pepper flakes for heat. You can make the sauce ahead and store it in the refrigerator for up to 1 week.
Vegetables for Stir Fry
I’ve made this vegetable stir fry with my favorite combination of stir fry veggies: broccoli, mushrooms, carrots, sugar snap peas and bell peppers. I’ve also added green onions for mild onion flavor. You can swap in other vegetables, just be sure to add them to the pan in batches, based on how long the vegetables will take to soften. Try:
- Snow Peas
- Asparagus
- Bok Choy
- Cauliflower
- Zucchini
- Baby Corn
- Green Beans
- Cabbage
- Celery
- Water Chestnuts
- Red or Yellow Onion
How to Make Vegetable Stir Fry
Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.
Quick Tip: Make the sauce and chop all of the vegetables before you start adding anything to the pan. Once you start adding veggies to the hot skillet, the recipe moves really quickly!
Make the sauce. Whisk together all of the sauce ingredients in a small bowl or liquid measuring cup.
Stir fry vegetables, in batches. After heating 1 tablespoon of oil in the pan, add the broccoli and carrots first. Stir-fry, stirring often, for 2 minutes. Then add 1 more tablespoon of oil, followed by the mushrooms and snap peas. Stir fry for 2 minutes. Finally, add the bell peppers and cook for 1 more minute, until the vegetables are crisp-tender.
Add sauce and green onions. Pour in the stir fry sauce and add the green onions; stir to combine until the sauce thickens.
Serve the vegetable stir fry over cooked brown rice, white rice or quinoa. This stir fry is also delicious served with a side of Fried Rice.
Vegetable Stir Fry Recipe Variations
- Gluten-free: To make this recipe gluten-free, use gluten-free tamari, gluten-free soy sauce or coconut aminos instead of regular soy sauce.
- Add peanuts or cashews: I like to stir in peanuts or cashews right before serving for added protein and a satisfying crunch.
- Vary the veggies: See the list above for ideas!
To Store and Reheat
This stir fry is best served right after cooking, since the vegetables will continue to soften in the sauce over time. However, it will still be quite tasty as leftovers and can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet on the stove.
More Vegetarian Meals
- Buddha Bowl
- Vegetarian Chili
- Minestrone Soup
- Vegetable Lasagna
- Broccoli Rice Casserole
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5 from 2 ratings
Vegetable Stir Fry
Servings: 4 servings
Prep Time: 22 minutes mins
Cook Time: 8 minutes mins
Total Time: 30 minutes mins
This Vegetable Stir Fry is an easy vegetarian meal that's ready in 30 minutes. Use the vegetables listed in the ingredients or see the notes below for other veggies to use. Serve this healthy stir fry over rice or quinoa for a quick lunch or dinner.
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Ingredients
For the Sauce
- ½ cup low sodium vegetable broth, or chicken broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 ½ tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- ⅛ teaspoon crushed red pepper flakes, or to taste, optional, for spicy sauce
For the Stir-Fry
- 2 tablespoons olive oil or avocado oil, divided
- 2 cups bite-size pieces broccoli florets
- 2 large carrots, thinly sliced on the diagonal
- 8 ounces cremini mushrooms, sliced
- 1 cup sugar snap peas, or snow peas
- 1 red bell pepper, thinly sliced into 1-inch long strips
- 1 yellow bell pepper, thinly sliced into 1-inch long strips
- 4 green onions, sliced, plus more for serving
For Serving
- sesame seeds, optional
- cooked brown rice, white rice or quinoa
Instructions
Whisk together all sauce ingredients in a small bowl or liquid measuring cup. Set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots and stir-fry, stirring often, for 2 minutes. Add the remaining tablespoon of oil, as well as the mushrooms and snap peas to the pan. Cook, stirring, for 2 more minutes. Then add the red and yellow bell peppers and stir-fry for 1 more minute, until vegetables are almost crisp-tender.
Whisk the sauce once more to make sure it is well combined. Pour the sauce into the pan with the vegetables and cook until thickened, stirring constantly, 1-2 minutes. Stir in the green onions. Remove pan from heat.
Serve vegetable stir-fry over rice or quinoa, garnished with additional green onions and sesame seeds, or as desired.
Notes
- Other vegetables that can be used in this stir fry include snow peas, asparagus, bok choy, cauliflower, zucchini, baby corn, green beans, cabbage, celery, water chestnuts and red or yellow onion.
- Gluten-free:To make this recipe gluten-free, use gluten-free tamari, gluten-free soy sauce or coconut aminos instead of regular soy sauce.
- Add peanuts or cashews:I like to stir in peanuts or cashews right before serving for added protein and a satisfying crunch.
- Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet on the stove.
Serving: 1/4 of recipe, Calories: 208kcal, Carbohydrates: 28g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 929mg, Potassium: 800mg, Fiber: 4g, Sugar: 15g, Vitamin A: 6828IU, Vitamin C: 152mg, Calcium: 77mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: Chinese
Course: Main Dish
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