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! Serve it alongside pan fried noodles and watch the rave reviews come in!

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.

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. 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.

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

Recipe FAQs

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.

What is the secret to a successful stir fry?

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.

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

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.
Vegetable stir fry served over rice in a bowl.

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

5 from 53 votes

Vegetable Stir Fry

AuthorSara Welch
Vegetable stir fry with a variety of sauteed veggies in honey garlic sauce.
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.
Time
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Main
Cuisine Asian
Serves 4

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

  1. Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
  2. 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!
  3. 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.

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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Comments

  1. This is fantastic!
    Made exactly as the recipe called the 1 st time and only made one adjustment the Second time – I added 1/2 tsp of crushed red pepper flakes . Both ways are tasty πŸ˜‹
    Thank you for sharing this !

  2. 5 stars
    Just made this (with a few modifications on the vegetables) and holy cow that’s one of the tastiest sauces I’ve had πŸ™‚

  3. 5 stars
    Famtastic. Been trying for years to make a professional tasting stir fry and you have made me achieve it. Such a wonderful flavour and texture. Will be checking your recipes in future. So basic and easy to follow.

  4. Made this tonight, the only modification I made was some of the vegetables. It was absolutely yummy, it will be one of my go to recipes.

  5. 5 stars
    Excellent recipe! Hubby & I loved this fresh veggie dinner. Served over Mahatma Basmati rice-perfect!

  6. 5 stars
    Stir fry’s are great!! I am trying to eat better & this is perfect! It’s bright & delicious!! Thanks!

  7. 5 stars
    Thanks to this recipe, I successfully tricked my kids into eating their veggies AND enjoying them too! Love this!

  8. 5 stars
    Who knew food could be so pretty! Loved all the textures and flavors in this dish; my family loved it-even my picky eaters cleaned their plates!

  9. 5 stars
    And again: I’m hungry. That would be exactly the right thing for me now. πŸ™‚ I guess I’m saving this for later. β™₯