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Home » Asian Food » Vegetable Stir Fry

Published: May 23, 2019 Last Modified: May 23, 2019 By Sara 60 Comments

Vegetable Stir Fry

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Vegetable Stir Fry Recipe | Veggie Stir Fry | Broccoli Stir Fry #vegetarian #vegetables #broccoli #dinner #dinneratthezoo

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!

Vegetable Stir Fry Recipe | Veggie Stir Fry | Broccoli Stir Fry #vegetarian #vegetables #broccoli #dinner #dinneratthezoo Vegetable Stir Fry Recipe | Veggie Stir Fry | Broccoli Stir Fry #vegetarian #vegetables #broccoli #dinner #dinneratthezoo

Vegetable stir fry with a variety of sauteed veggies in honey garlic sauce.

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.

Bell peppers, snow peas, carrots, mushrooms and broccoli on a plate.

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.

A pan of sauteed baby corn, water chestnuts, peppers, broccoli and mushrooms.

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.

A spatula in a pan of veggie stir fry with carrots, snow peas and broccoli.

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 served over rice in a bowl.

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 with a variety of sauteed veggies in honey garlic sauce.
Print Pin
5 from 44 votes

Vegetable Stir Fry

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.
Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 191kcal
Author Sara Welch

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.

Nutrition

Calories: 191kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Sodium: 894mg | Potassium: 473mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4110IU | Vitamin C: 75.6mg | Calcium: 32mg | Iron: 1.8mg
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Filed Under: Asian Food, Dinner, Side Dishes

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    Comments

    1. Sarah says

      January 20, 2023 at 6:27 pm

      5 stars
      Currently enjoying this! I have faith I can make a delicious meal thanks to this recipe! Thank you so much! What a happy Friday dinner!!!! 😊

      Reply
    2. Rosaria Spataro says

      January 5, 2023 at 3:12 pm

      5 stars
      Great recipe. Family loved it. Planning on doing it again with guests this weekend. Thank you. Will try some of your other stir-fry recipies.

      Reply
    3. Natalie says

      November 1, 2022 at 8:11 pm

      5 stars
      Can I freeze the leftovers???

      Reply
      • Sara says

        November 2, 2022 at 9:34 am

        You can, just be aware the vegetables will be softer when thawed.

        Reply
        • Natalie says

          November 3, 2022 at 12:42 am

          5 stars
          Thank you!

          Reply
      • Diana says

        November 16, 2022 at 3:03 pm

        5 stars
        I would not freeze leftovers, I’d refrigerate and have them for lunch the following day, or just make half of the recipe.

        Reply
    4. Natalie Bonnet says

      October 27, 2022 at 10:10 pm

      5 stars
      Great recipe. Can I freeze the leftovers?

      Reply
    5. Brenda says

      September 18, 2022 at 11:32 am

      I have all ingredients except fresh ginger. Would powdered be an ok substitute?

      Reply
      • Sara says

        September 19, 2022 at 11:27 am

        Yes you should use 1/3 of the amount that you would fresh ginger.

        Reply
      • Diana says

        November 16, 2022 at 3:08 pm

        I would definitely invest in fresh ginger. You can freeze the ginger and grate it from frozen, it’s very easy. I don’t know how to judge how much powdered ginger to use.

        Reply
    6. Dorette says

      August 3, 2022 at 10:51 am

      5 stars
      Made it with shrimp and it was GREAT!!! will make again for sure.
      Thank you for sharing

      Reply
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