If you’re searching for a fast, flavorful, and utterly satisfying way to eat your veggies, this Vegetable Stir Fry Recipe is a total game-changer! Bright, crisp-tender vegetables tossed in a glossy, savory sauce will have everyone—yes, even picky eaters—asking for seconds. Best of all, this stir fry is on the table in under 30 minutes, making it the perfect solution for busy weeknights or anytime you crave something fresh and vibrant.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet or wok, saving you tons of cleanup time on busy nights.
- Totally Customizable: Swap in your family’s favorite veggies or add protein for a satisfying meal that’s truly yours.
- Glossy, Flavor-Packed Sauce: The homemade stir fry sauce clings to every bite, transforming humble vegetables into something crave-worthy.
- Quick & Nutritious: Ready in under 30 minutes, this Vegetable Stir Fry Recipe delivers on both flavor and nutrients for a balanced dinner.
Ingredients You’ll Need
One of the greatest things about making a vegetable stir fry is just how approachable the ingredient list is—nothing fancy here, but everything works together for maximum flavor and texture. The veggies each add their own color and crunch, while the glossy sauce ties everything together in mouthwatering harmony.
- Carrot: Sliced thin, carrots bring a satisfying sweetness and a vibrant orange pop.
- Broccoli Florets: These add a hearty crunch and soak up the stir fry sauce beautifully.
- Baby Corn Spears: They look adorable and offer a tender, slightly chewy bite—just drain them well!
- Mushrooms (white or brown): Earthy and juicy, mushrooms take on the sauce’s flavor and round out the dish.
- Bell Pepper (red, yellow, or orange): Any color works here and brings sweetness as well as eye-catching color.
- Cooking Oil: Extra light olive oil or canola oil both work well for high-heat stir frying.
- Unsalted Butter: Just a bit at the end adds richness and helps meld all the flavors together.
- Garlic Cloves: Freshly minced garlic provides undeniable fragrance and depth.
- Ginger: Minced ginger layers in a bright, zesty punch—don’t skip it!
- Chicken or Vegetable Broth: This is the base of your sauce and infuses savory flavor; opt for veggie broth for a vegetarian version.
- Low-Sodium Soy Sauce (or Tamari): Soy sauce seasons the sauce beautifully, or use Tamari to keep it gluten-free.
- Corn Starch: Essential for giving the sauce that luscious, restaurant-worthy thickness.
- Honey: A touch of sweetness balances the salty and savory notes in the sauce.
- Hot Sauce (optional): A dash of heat brings gentle warmth; Frank’s or Sriracha both work wonders.
Variations
The best thing about any Vegetable Stir Fry Recipe is how easily you can make it your own. Don’t be afraid to experiment with what you’ve got in your fridge or pantry—after all, stir fry is all about flexibility and creativity!
- Add Protein: Toss in cooked chicken, shrimp, tofu, or even ground pork to transform this side into a hearty main dish.
- Switch Up the Veggies: Green beans, snap peas, or zucchini work beautifully—just aim for similar sizes and textures.
- Add Crunch with Nuts: Sprinkle in roasted cashews, peanuts, or even toasted sesame seeds for a nutty twist.
- Go Vegan: Use vegetable broth, skip the butter, and opt for maple syrup or agave in place of honey.
How to Make Vegetable Stir Fry Recipe
Step 1: Mix the Stir Fry Sauce
Before you even heat your pan, get your sauce ready! In a small bowl, whisk together the broth, soy sauce, corn starch, honey, and hot sauce (if using). This simple step ensures your sauce thickens perfectly and coats every veggie later on.
Step 2: Sauté the Vegetables
Heat a large non-stick skillet or wok over medium-high heat and add the oil. Once the oil shimmers, add all your prepped vegetables and stir fry for about 3 minutes. The goal is crisp-tender veggies, so keep everything moving—don’t overcook them!
Step 3: Add Aromatics
Lower the heat to medium, then melt in the butter and scatter in the minced garlic and ginger. Stir constantly for just 30-60 seconds, filling your kitchen with those classic, irresistible stir fry aromas.
Step 4: Pour in the Sauce & Finish Cooking
Give your sauce a quick stir to reincorporate the corn starch, then pour it over your veggies. Toss everything together, reduce the heat to medium/low, and let it cook for another 3-4 minutes—just until the sauce turns glossy and thickens, and the veggies reach your preferred tenderness. Serve immediately!
Pro Tips for Making Vegetable Stir Fry Recipe
- High Heat, Short Cook: For the best color and just-right crunch, make sure your skillet or wok is hot before adding veggies—this cooks them fast and keeps them from getting soggy.
- Prep Everything First: Have all your vegetables, aromatics, and sauce ready before you start—stir fry moves quickly and you’ll want everything at your fingertips.
- Don’t Overcrowd the Pan: If doubling the recipe, stir fry in batches; too many veggies at once can cause steaming instead of searing, resulting in less vibrant color and texture.
- Finish with a Butter Boost: Adding butter after sautéing gives a subtle, restaurant-style richness that ties all the flavors together.
How to Serve Vegetable Stir Fry Recipe
Garnishes
Garnishing your Vegetable Stir Fry Recipe takes it from homemade to utterly enticing! A sprinkle of toasted sesame seeds, a handful of chopped green onions, or even a light squeeze of lime can add fresh flair and a pop of color to every serving.
Side Dishes
This stir fry is delicious on its own, but it truly shines over a fluffy bed of steamed jasmine rice, cooked brown rice, or tender lo mein noodles. For extra protein, consider a side of crispy tofu, or fold in leftover grilled chicken or shrimp.
Creative Ways to Present
For a memorable meal, try serving your Vegetable Stir Fry Recipe in colorful bowls with chopsticks, portioned inside lettuce cups for a fun appetizer, or even layered into a bento box with rice and pickled veggies for a beautiful lunch presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of this stir fry keep really well for quick lunches! Just cool completely, then store in an airtight container in the fridge for up to 4 days—all the flavors meld together deliciously overnight.
Freezing
While you can technically freeze Vegetable Stir Fry Recipe leftovers, the veggies may lose some of their crispness when thawed. If you do freeze, use a freezer-safe container and enjoy within 1 month for best texture.
Reheating
Reheat your stir fry gently in a skillet over low heat, adding a splash of broth or water if needed to loosen the sauce. The microwave works in a pinch, but the stovetop best preserves the veggies’ lovely texture.
FAQs
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Can I use frozen vegetables in this Vegetable Stir Fry Recipe?
It’s best to stick with fresh vegetables for the right texture and vibrant taste. Frozen veggies tend to release more water and can make the stir fry a bit mushy, plus they don’t get that signature crisp-tender bite.
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How can I make this recipe gluten-free?
Swap out the standard soy sauce for tamari, which is naturally gluten-free. Double-check your broth and any sauces to be sure they’re gluten-free as well.
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What other vegetables can I include in this Vegetable Stir Fry Recipe?
Absolutely! Feel free to mix in snap peas, zucchini, snow peas, green beans, or sliced onions. Just be mindful of cooking times so everything stays perfectly crisp-tender.
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Is this stir fry spicy?
Only if you like it that way! The hot sauce is completely optional, so you’re in control of the heat. Add a dash for warmth or leave it out for a milder flavor profile.
Final Thoughts
If you’re ready for a wholesome, easy and incredibly delicious meal to brighten up your dinner routine, don’t miss out on this Vegetable Stir Fry Recipe. It’s a dish that never gets old—fresh, colorful, and so versatile. I can’t wait for you to stir things up in your own kitchen and fall in love with every bite!
Print
Vegetable Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A delicious and easy vegetable stir fry recipe that is perfect for a quick weeknight dinner. The colorful mix of veggies combined with a flavorful stir fry sauce makes this dish a crowd-pleaser.
Ingredients
Stir Fry Sauce:
- 1/4 cup chicken broth, (or vegetable broth for vegetarian)
- 3 Tbsp low-sodium soy sauce, (use Tamari for gluten-free), or 2 Tbsp regular soy sauce
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce, optional (Frank’s or Sriracha work great)
Vegetable Stir Fry:
- 1 large carrot, sliced
- 2 cups medium broccoli florets
- 8 oz can baby corn spears, drained
- 8 oz mushrooms (white or brown), sliced or quartered
- 1 whole pepper (red, yellow, or orange), seeded and sliced
- 2 Tbsp cooking oil, (extra light olive oil or canola)
- 2 Tbsp unsalted butter
- 3 garlic cloves, peeled and minced
- 2 tsp ginger, minced
Instructions
- Make stir fry sauce – In a small bowl, combine all the ingredients for the stir fry sauce and stir to incorporate the corn starch, and set it aside until ready to use.
- Saute the veggies – Set a large non-stick skillet or wok over medium-high heat then add the oil. Once the oil is hot and shimmering, add the vegetables and stir-fry for about 3 minutes or until the vegetables are just crisp-tender – do not overcook them.
- Add Aromatics – reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
- Add the stir-fry sauce – If the sauce has separated, stir it and stir it into your vegetables. Reduce the heat to medium/low and cook for 3-4 minutes, until the sauce thickens and vegetables reach your desired tenderness.
Notes
- Variations:
- Protein – add cooked chicken, shrimp, ground beef, ground pork, or tofu
- Veggies – swap with whatever veggies you prefer, but avoid frozen vegetables since they tend to get mushy and can water down the sauce.
- Nuts – add nuts like peanuts or cashews, or seeds to your liking
- Make Ahead – prep the veggies and mix the sauce. Store separately in the fridge until ready to sauté.
- Storage – store leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat – Saute in a large pan on the stove on low until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
