This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that’s light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.
I am a HUGE fan of stir fries, from shrimp stir fry to my famous honey garlic chicken stir fry, I can never get enough. This vegetable stir fry is the latest addition to my collection and it’s a good one!
I try hard to make sure all the produce that we buy each week gets eaten. One of my favorite ways to re-purpose odds and ends of produce is to make a vegetable stir fry. You can use whatever veggies you happen to have on hand, and this dish makes for a delicious meatless meal or side dish.
How do you make vegetable stir fry?
The first step is to cook up your veggies. I used a combination of red and yellow peppers, snow peas, broccoli, carrots and mushrooms. I also added some baby corn and water chestnuts into the mix for variety. While the veggies are cooking, I make a simple garlic and ginger sauce. The sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.
What vegetables do you stir fry first?
I stir fry the vegetables that take the longest to cook first. Carrots typically take a while to cook, as do mushrooms because they need to release all their liquid before they brown. I also add ingredients like onion early on in the cooking process. The more tender vegetables such as broccoli, snow peas and peppers don’t take as long to cook, so I add them towards the end.
Are stir fry veggies healthy?
Stir fry veggies are very healthy and a great way to get in your nutrients! This mix of vegetables is low calorie and contains plenty of vitamins and minerals including Vitamin K, potassium, Vitamin C, folic acid, beta-carotene and antioxidants.
Tips for vegetable stir fry
- Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
- Vegetable stir fry can be stored in the fridge for up to 4 days which makes it a great option for meal prep!
- This recipe calls for baby corn and water chestnuts, which are found in cans in the ethnic food aisle.
- The sauce for this stir fry can be made up to 3 days before you plan to use it, or even frozen for later use.
Vegetable Stir Fry variations
There are so many different ways to customize your veggie stir fry, the combinations are endless!
- Protein: Add some cooked chicken, shrimp, beef or tofu.
- Nuts: Stir in some sliced almonds or cashews.
- Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, snap peas or celery.
- Spicy: Kick up the heat with some sriracha or crushed red pepper flakes.
I make this stir fry almost every week, even my kids adore it! It’s a great way to get in your veggies with minimal effort.
More great stir fry recipes
- Teriyaki Pork Stir Fry
- Pepper Steak Stir Fry
- Chicken and Broccoli Stir Fry
- Beef and Broccoli Stir Fry
- Chicken and Asparagus Stir Fry
Vegetable Stir Fry
Ingredients
For the stir fry
- 1 tablespoon vegetable oil
- 1/2 cup carrots peeled and sliced
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 3/4 cup bell peppers sliced, I used red and yellow
- 1 cup snow peas trimmed
- 1/2 cup water chestnuts drained and sliced
- 3/4 cup baby corn drained and sliced
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- salt and pepper to taste
For the sauce
- 1/4 cup vegetable broth can also use chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
Instructions
- Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.
- Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
- Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.
- Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- In a bowl, whisk together the vegetable broth, soy sauce and honey.
- Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
- In a small bowl mix the cornstarch with a tablespoon of cold water.
- Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, over rice if desired.
FollowingRecipes🤣 says
HI! I made this today and it was really good! I just put random veggies that were in the fridge. I also did 2 and a half teaspoons of honey so it wasn’t too sweet. Thanks!
Kim says
Awesome recipe! Very versatile…you can use what you have. My husband said it was better than our favorite Chinese restaurant, which has not reopened since quarantine. Thank you…I will be making it again tonight!
Lily says
I just came across this website and recipe today. My husband and I cooked it for dinner and it was so, so GOOD!! I can’t wait to make it again. I used coconut aminos instead of soy sauce and it was just as good. Also, sprinkled some sesame seeds when we served it. Thanks so much! I love your website. Lily
Joyce says
Wow as this tasty! Now i’ve even made it with shrimp.
Susan says
Hi, I made this and it was great. If I wanted to make the sauce separately ahead of time is it as simple as putting the soy sauce , broth and honey in the pan and then adding the water and cornstarch?
Sara says
Yes that should work!
Susan says
Thanks!
Lorna Tucker says
We had this tonight for supper. It was really delicious, with tilapia filets. I served the vegetables over rice. Thank you for sharing such a simple sauce and combination of vegetables.
Jane says
Nice flavour and so easy/fast to make. I added whatever veggies I had in the fridge. Also, tossed in some mixed frozen veggies.
Omitted the garlic. So easy and fast. Threw it on a bed of basmati rice that I made.
Will make this again! Thank you for the recipe.