If you’re craving a colorful, nourishing meal that comes together in a flash, this Vegetable Stir Fry Recipe is about to become your weeknight MVP. Bursting with crisp-tender veggies, a crave-worthy savory-sweet sauce, and the kind of vibrant flavors that make healthy eating genuinely fun, this dish is everything you want for an easy dinner or hearty lunch—all tossed up in one pan!
Why You’ll Love This Recipe
- Unbeatable Weeknight Speed: With just 15 minutes of prep and cook time each, dinner is ready before you know it.
- All the Colors and Textures: Crunchy carrots, tender-crisp broccoli, and glossy bell peppers make every bite a happy adventure.
- Saucy, Savory-Sweet Goodness: The smooth homemade sauce clings to every veggie, bringing just the right balance of salty, sweet, and a subtle kick if you want it.
- Supermarket-Friendly Simplicity: Everything in this Vegetable Stir Fry Recipe is easy to find and easy to swap for what you have on hand—no specialty store trips required!
Ingredients You’ll Need
Every ingredient in this Vegetable Stir Fry Recipe plays an essential part—each veggie adds its own pop of taste and color, and the simple pantry staples create a sauce that’s more flavorful than takeout. Here’s what you’ll need, plus why you don’t want to skip a single one!
- Vegetable oil: The neutral base that allows your veggies to sear and sizzle without competing flavors.
- Crimini mushrooms: Earthy, juicy, and meaty—they soak up the sauce for umami-rich bites.
- Broccoli florets: Their tender crunch and green vibrance make every mouthful satisfying and hearty.
- Baby corn: Optional, but it brings fun texture and a touch of sweetness reminiscent of classic stir fry dishes.
- Red bell pepper: A sweet, crisp contrast that adds gorgeous color and vitamin C.
- Snap peas: Fresh, juicy, and slightly sweet with a pleasant snap.
- Zucchini: Light and tender, these soak in all those saucy flavors and balance out firmer veggies.
- Carrot rounds: Their natural sweetness and pretty orange hue make the stir fry extra cheerful.
- Low-sodium soy sauce or tamari: This brings deep, savory saltiness—the backbone of your sauce.
- Toasted sesame oil: Adds a nutty, toasty note that says “stir fry!” in every bite.
- Garlic: Fresh, punchy, and always a must in Asian-inspired dishes.
- Freshly grated ginger: Zesty, spicy warmth that brings the sauce to life.
- Brown sugar or honey: A touch of sweetness balances the salt and acid for restaurant-worthy flavor.
- Red pepper flakes: Optional, for those who like a little tingle of heat.
- Cornstarch or arrowroot starch: This is the secret for a perfectly glossy, clingy sauce.
- Green onions: The fresh finishing touch that wakes everything up at the end.
Variations
This Vegetable Stir Fry Recipe is all about flexibility—let it reflect your cravings, your fridge, and your mood! Here are some delicious ways to make it your own.
- Protein boost: Add tofu cubes, shrimp, or thin-sliced chicken for extra heartiness—just toss them in before the veggies and stir-fry until done.
- Spice it up: Toss in fresh chilies or a dash of sriracha to give your sauce fiery personality.
- Swap the veggies: No snap peas? Try snow peas, asparagus, or bok choy—this recipe loves substitutions.
- Gluten-free option: Use tamari and cornstarch to keep things friendly for everyone at the table.
How to Make Vegetable Stir Fry Recipe
Step 1: Prep All Your Veggies and Aromatics
Start by slicing and dicing all your vegetables: mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots. Mince the garlic and grate the ginger now, so everything is ready to toss into the pan at a moment’s notice. Prepping first is the secret to a stress-free stir fry, since cooking goes lightning fast!
Step 2: Sizzle the Veggies
Heat the vegetable oil in your biggest, hottest skillet or wok. Add all the prepared veggies at once, tossing them quickly to coat in the oil. Stir frequently, letting them cook until everything is just turning tender and the colors are bright—about 5–6 minutes. You want that magical balance between crunch and tenderness!
Step 3: Mix the Sauce
While the veggies are cooking, whisk soy sauce, sesame oil, garlic, ginger, brown sugar (or honey), and red pepper flakes (if using) together in a bowl. In another small bowl, mix the cornstarch with ½ cup cold water until smooth. Now stir the cornstarch mixture into your sauce—this step gives the sauce its beautiful body and gloss.
Step 4: Combine and Finish
Pour your silky sauce over the sizzling veggies and toss everything to coat. Lower the heat a little and let the sauce come to a simmer. In just 4–5 minutes, the sauce will thicken and the veggies will be perfectly coated and tender. Remove from heat, sprinkle with green onions, and serve up your masterpiece!
Pro Tips for Making Vegetable Stir Fry Recipe
- Stir-Fry with High Heat: Crank up your burner—high heat locks in veggie flavor, color, and that prized crisp-tender texture.
- Sauce Smoothness: Always mix your cornstarch “slurry” until there are no lumps before adding it to the sauce for that restaurant-style glossy finish.
- Uniform Slicing: Cut veggies to similar sizes so they cook evenly—no crunchy carrots while your zucchini goes mushy!
- Add Aromatics Late: Stir in green onions right at the end to keep their flavor fresh and their color bright.
How to Serve Vegetable Stir Fry Recipe
Garnishes
A sprinkle of green onions and a shower of toasted sesame seeds take this Vegetable Stir Fry Recipe from delicious to dazzling. For an extra pop, add a bit of cilantro, a scatter of crushed peanuts, or a drizzle of chili crisp if you like a zingy finish.
Side Dishes
This recipe is fabulous piled high over fluffy steamed white rice, nutty brown rice, or a bed of noodles for extra comfort. For an even greener meal, serve with miso soup or a light Asian slaw to round things out beautifully.
Creative Ways to Present
For a playful twist, serve the stir fry in individual bowls with chopsticks, top with a fried or soft-boiled egg, or spoon it into lettuce cups for a fresh, crunchy bite. It also makes a bright, shareable dish for a family-style dinner party.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen (in a good way!) and the veggies stay pleasantly tender for easy lunch or dinner.
Freezing
This Vegetable Stir Fry Recipe can be frozen, though high-water veggies might soften after thawing. For best results, freeze in a sealed container up to 2 months and reheat straight from frozen—perfect for future you in a dinner pinch!
Reheating
To reheat, add a splash of water and gently warm in a skillet over medium heat, stirring often until piping hot. The microwave works in a hurry—just cover and heat in short bursts, stirring in between.
FAQs
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Can I use frozen vegetables for this Vegetable Stir Fry Recipe?
Absolutely! Just make sure to thaw them first and pat them dry so they don’t steam too much in the pan. Frozen mixes save prep time and still taste fantastic in the finished dish.
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Is this stir fry gluten-free?
To make this Vegetable Stir Fry Recipe gluten-free, simply use tamari instead of regular soy sauce and double-check your starch is certified gluten-free.
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Can I add protein to this stir fry?
Definitely! Cook tofu, chicken, shrimp, or even strips of beef before adding the vegetables, or stir in cooked edamame right at the end for extra plant power.
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How do I keep the vegetables crisp and not soggy?
Use high heat, don’t overcrowd your pan, and cook the veggies just until they are bright and tender-crisp—overcooking is the usual culprit for sogginess. Prepping everything before starting really helps!
Final Thoughts
If you’re ready to fall in love with cooking (and eating!) your veggies, this Vegetable Stir Fry Recipe is here to prove just how joyful, vibrant, and delicious plant-based meals can be. Give it a whirl, and prepare for everyone at your table to ask for seconds!
PrintVegetable Stir Fry Recipe
A delicious and colorful Vegetable Stir Fry recipe that is quick and easy to make. Packed with a variety of fresh vegetables and a flavorful sauce, this dish is perfect for a healthy meal.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 1 tablespoon vegetable oil
- 1 cup sliced crimini mushrooms
- 2 cups broccoli florets
- 1 15–ounce can baby corn, drained (optional)
- 1 red bell pepper, thinly sliced
- 4 ounces snap peas
- 1 cup sliced zucchini
- 1 cup peeled and thinly sliced carrot rounds
- 1/2 cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 cup brown sugar or honey
- Pinch red pepper flakes (optional)
- 2 tablespoons cornstarch or arrowroot starch
- 1/4 cup thinly sliced green onions
Vegetable Stir Fry Ingredients:
Instructions
- Prepare the Vegetables: Heat oil in a large skillet or wok. Add mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; cook until just tender.
- Make the Sauce: Combine soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes in a bowl. Mix cornstarch with water in a separate bowl, then add to the sauce.
- Cook the Stir Fry: Pour the sauce over the vegetables, simmer until thickened and vegetables are tender.
- Serve: Divide into plates, top with green onions, and enjoy!
Notes
- You can add tofu, chicken, or shrimp for extra protein.
- Adjust the sauce ingredients to suit your taste preferences.
- Feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
