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 and tofu 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 Asian food recipes collection and it’s a good one! Serve it alongside pan fried noodles and watch the rave reviews come in!
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.
Table of Contents
Vegetable Stir Fry Ingredients
To make this recipe, you will need oil, carrots, mushrooms, broccoli, bell peppers, snow peas, water chestnuts, baby corn, garlic, ginger, salt, pepper, vegetable broth, soy sauce, cornstarch and honey.
How Do You Make Vegetable Stir Fry?
The first step is to cook up your veggies in a skillet or wok. 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 stir fry sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.
Tips For The Perfect Stir Fry
- Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
- Serve your stir fry along with other Asian inspired dishes such as chicken lo mein, Hunan beef, Asian meatballs, beef fried rice and Kung Pao beef.
- This recipe uses baby corn and water chestnuts, which you can find 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.
- I don’t recommend freezing this stir fry, as the texture of the vegetables will soften when frozen and thawed.
- Serve your stir fry with white or brown rice, or try something a little different like noodles, quinoa or cauliflower rice.
Quick Tip
You can store vegetable stir fry in the fridge in an airtight container for up to 4 days which makes it a great option for meal prep!
Recipe FAQs
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.
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.
The most important tip to making a stir fry is to be sure not to overcrowd your pan. If there are too many veggies in the pan, they’ll steam instead of sear. Use the largest skillet you own, or a wok if you have one in your kitchen.
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Flavor 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 for added protein and crunch.
- Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, sugar snap peas, green beans, or celery.
- Spicy: Kick up the heat with some sriracha or crushed red pepper flakes.
- Flavorings: Feel free to add other flavorings such as sesame oil, sesame seeds or green onions.
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
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Notes
- 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 in an airtight container for up to 4 days which makes it a great option for meal prep!
- 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.
The sauce is lovely. Added cooked Rooster brand egg noodles to the pan after cornstarch. Hot, tasty, fast, scalable meal for one (I adjusted the veggies to reduce recipes size.) Thanks again. Always enjoy your recipes.
We’ve been trying to incorporate more vegetables in our diet and this recipe hit the spot. I served it with brown rice and was amazed at how filling it was. I didn’t have all of the ingredients on hand, so used celery instead of water chestnuts and zucchini instead of snap peas. I’m allergic to soy, so substituted it with coconut aminos. I used less honey because coconut aminos is already naturally sweet. However, it still seemed too sweet so will omit the honey next time I make it.
So delicious!! Loved it!
What would be the best way to reheat this dish?
You can reheat it in the microwave in 45 second increments until it gets warm or reheat it on the stovetop at medium heat until heated through.
Excellent recipe, and full of flavor! I doubled the ingredients and added Chili Crunch to kick up the heat! Thanks for sharing a winner!