Vegetable Stir Fry
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with bold flavors, this vegetable stir fry is the perfect example. Growing up, I learned that the best meals often came from whatever veggies were left in the fridge.
That’s what makes stir-fried vegetables so magical: quick, colorful, and endlessly adaptable. Whether you call it Chinese stirfry vegetable, Asian stir fried vegetables, or just a rainbow on a plate, this dish is full of crunch, flavor, and comfort. It’s one of my favorite mixed vegetable dishes to whip up when I need something easy, healthy, and satisfying in under 30 minutes.
If you enjoyed this, you’ll love our Honey Garlic Chicken and Green Beans Stir Fry.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Asian-inspired |
| Best Season | Year-round |
Why You’ll Love This Recipe
- Quick and easy: In just 20 minutes, you’ll have a colorful and delicious stir fry on the table. Perfect for busy weeknights.
- Versatile: This dish works with any veggies you have on hand, making it one of the best vegetable one pot meals.
- Healthy and balanced: Packed with fiber, vitamins, and nutrients, this stir fry is a guilt-free dinner that tastes amazing.
- Family-friendly: The sweet, savory sauce wins over even picky eaters, and you can customize spice levels.
- Beautiful presentation: With bright peppers, broccoli, and baby corn, this stir fry looks just as good as it tastes.
Easy Vegetable Stir Fry Recipe for Busy Nights
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy vegetable stir fry recipe is ready in just 20 minutes. Packed with colorful veggies and a savory sauce, it’s perfect for quick weeknight dinners or healthy meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Green onions for garnish
- Sesame seeds for garnish
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Instructions
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add peppers, zucchini, snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Stir-fry 2–3 minutes until almost tender.
3. Whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch in a bowl.
4. Pour sauce over veggies. Stir until thickened and veggies are tender.
5. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
Use a wok for best results.
Swap chicken broth with veggie broth for vegetarian version.
Double the sauce if serving over rice or noodles.
Great for meal prep and reheats well on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner, One Pot Meal
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 15g
- Sodium: 649mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Ingredients
- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Green onions, for garnish
- Sesame seeds, for garnish
Sauce - ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Olive oil | Use avocado oil or peanut oil for a higher smoke point if you like extra stir-fry sizzle. |
| Bell peppers | Red and yellow add sweetness, but you can swap in green for a slightly bitter flavor. |
| Zucchini | Slice evenly so it cooks quickly without turning mushy. |
| Broccoli | Fresh florets hold up best, but frozen works too if you thaw first. |
| Soy sauce | Low-sodium soy sauce or tamari keeps the dish flavorful without being too salty. |
| Chicken broth | Use veggie broth for a vegetarian option without losing depth of flavor. |
| Cornstarch | Mix well with broth to avoid clumps in your sauce. |
Step-by-Step Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Make sure the pan is hot before adding vegetables for the best texture.
- Add the sliced peppers, zucchini, snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Stir-fry for 2–3 minutes until the vegetables are just beginning to soften. Keep them moving in the pan for even cooking.
- While the veggies cook, whisk together the soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch in a small bowl until smooth.
- Pour the sauce mixture into the pan. Stir continuously until the sauce thickens and coats the vegetables, about 2 minutes.
- Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds for crunch. Serve hot over rice or noodles.
Helpful Tips
- Use a wok if you have one since its shape helps cook veggies quickly and evenly.
- Slice vegetables evenly so they all cook at the same pace.
- Stir constantly to prevent burning and to keep veggies crisp-tender.
- Double the sauce if you love extra flavor for drizzling over rice.
Expert Tips for the Best Results
- High heat is key: Cooking quickly at high heat locks in color, crunch, and flavor.
- Don’t overcrowd the pan: Too many veggies at once can cause steaming instead of stir-frying.
- Balance flavors: Taste the sauce before adding it, adjusting sugar or soy sauce if needed.
- Finish fresh: Always garnish with sesame seeds or fresh herbs for restaurant-style flair.
Recipe Variations
- Italian stir fry vegetables: Swap soy sauce for balsamic vinegar and add Italian herbs.
- Spicy version: Add chili paste, sriracha, or red pepper flakes for extra kick.
- Protein boost: Toss in tofu, chicken, beef, or shrimp to make it a complete meal.
- Air fryer option: Roast veggies in the air fryer at 400°F for 8–10 minutes, then toss with the sauce.
Make Ahead & Freezer Tips
This stir fry is best fresh but works well for meal prep. Store leftovers in the fridge for up to 4 days. For freezing, let vegetables cool completely, then freeze in airtight containers. Reheat on the stove for best texture since the microwave can make veggies soggy.
Serving Suggestions
Serve over steamed white rice, brown rice, or noodles for a complete meal. For a lighter option, spoon it over cauliflower rice. A sprinkle of sesame seeds or chopped peanuts adds crunch, and lime wedges brighten the flavor.
Pairing Ideas
Pair with jasmine tea or a crisp white wine like Sauvignon Blanc for a refreshing balance. On the side, consider spring rolls, dumplings, or a light cucumber salad for a full Asian-inspired meal.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. To reheat, warm gently on the stovetop with a splash of broth or water. For quick reheating, use the microwave in 30-second bursts, stirring between each round.
Frequently Asked Questions (FAQs)
Can I make this stir fry vegetarian? Yes, simply use vegetable broth instead of chicken broth. It keeps the flavor rich without meat.
What’s the best oil for stir fry? High-heat oils like peanut, avocado, or sesame oil give authentic stir fry flavor. Olive oil works too but can smoke at higher temps.
Can I add noodles directly? Absolutely. Cooked rice noodles or soba noodles can be tossed into the skillet at the end with the sauce.
How do I keep vegetables crisp? Cook on high heat for a short time and don’t overcook. Stir constantly for best results.
Is this stir fry gluten-free? Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Can I use frozen vegetables? Yes, but thaw first and pat dry to avoid excess water in the skillet.
Can I meal prep this recipe? Definitely. Store in portions for easy lunches throughout the week.
Nutrition Info
| Serving Size | 1 cup |
|---|---|
| Calories | 204 |
| Protein | 7g |
| Carbohydrates | 39g |
| Fat | 5g |
| Fiber | 6g |
| Sugar | 15g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This vegetable stir fry is the ultimate weeknight dinner: quick, colorful, and customizable. With just a handful of pantry staples and fresh vegetables, you can create a restaurant-style dish at home that your family will request again and again. Try it tonight and taste the magic of stir-fried vegetables made simple.
