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EASY Vegetable Stir Fry Recipe

The BEST Vegetable Stir Fry Recipe. Sauteed vegetables smothered in a quick sweet and savory sauce. This one-pan veggie stir fry is delicious served as a main course or side with Fluffy White Rice.

A stir fry is a great option when you’re in the mood for Asian food but don’t want to order takeout.

Vegetable sitr fry in a skillet topped with greens and a towel on the side of the skillet.
Hey, hey. Valentina with Valentina’s Corner sharing our favorite recipe for Stir Fry Vegetables.

EASY Vegetable Stir Fry:

This is the recipe you want to have on hand for quick dinners, especially if you have vegetables you need to use. We used baby corn spears, mushrooms, red pepper and broccoli in this recipe, but you can use just about any vegetables.

Here are other vegetables that will work great in a vegetable stir fry: Onion (red or sweet), green beans, snow peas and asparagus.

Sauteed vegetables in a sweet and savory stir fry sauce topped with pepper and greens.

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How to Make Veggie Stir Fry?

A recipe doesn’t get much easier than this one. Don’t forget to get started on your side dish as this stir fry comes together so quickly.

    1. Prep vegetables – Be sure to cut the vegetables in uniform sizes so they cook evenly.
    2. Sautee veggies in a large ski or wok. Add the butter, garlic and ginger.
    3. Make stir fry sauce by whisking together all of the ingredients.
    4. Add the sauce to the vegetables. Simmer stir fry 3 – 4 minutes until sauce thickens, stir as needed.

Vegetables cut and prepper in a skillet for stir fry recipe with a towel on the side of the skillet.

What to Serve Stir Fry Vegetables With?

This recipe can easily be served as:

Can I make the Stir Fry in Advance?

Yes! This can easily be made in advance. Prep the vegetables and keep them covered and refrigerated until ready to use. The sauce can be made and kept in a different container. Continue with the recipe when you are ready to serve the stir fry.

How to Reheat Stir Fry: The stir fry reheats well and can be made completely in advance, then just reheated over low heat.

Stir fry vegetables on a plate with a side of noodles.

This veggie stir fry is so easy and good. The sweet and savory homemade stir fry sauce with ginger and garlic adds so much flavor to the sauteed vegetables. We added some hot sauce for heat in the sauce but that can totally be left out.

Other Popular Asian dishes:

The BEST Vegetable Stir Fry Recipe

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Vegetable Stir Fry in pot

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $6-$10
Keyword: vegetable stir fry, veggie stir fry
Cuisine: Asian
Course: Side Dish
Calories: 256 kcal
Servings: 4 servings


Vegetable Stir Fry:

  • 1 large carrot sliced
  • 2 cups medium broccoli florets
  • 8 oz can baby corn spears drained
  • 8 oz mushrooms (white or brown) sliced or quartered
  • 1 whole pepper (red, yellow or orange) seeded and sliced
  • 2 Tbsp cooking oil (extra light olive oil or canola)
  • 2 Tbsp unsalted butter
  • 3 garlic cloves peeled and minced
  • 2 tsp ginger minced

Stir Fry Sauce:

  • 1/4 cup chicken broth (or vegetable broth for vegetarian)
  • ½ tsp cornstarch
  • 3 Tbsp low sodium soy sauce (use Tamari for gluten free)
  • 2 Tbsp honey
  • ¼ tsp hot sauce optional (Frank's or Sriracha work great)


  1. In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

  2. In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

  3. Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts
The BEST Vegetable Stir Fry Recipe
Amount Per Serving
Calories 256 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 444mg19%
Potassium 603mg17%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 15g17%
Protein 7g14%
Vitamin A 4089IU82%
Vitamin C 85mg103%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Zen Texan
    January 9, 2021

    Delicious! I’ve never added honey before. Great idea.


    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!


  • BZ
    December 4, 2020

    I just glanced at 440 mg sodium and 14 mg fat per serving. Shocked, even for Asian food.
    Still plan to make it this weekend, though.


    • Natashas Kitchen
      December 4, 2020

      I hope you enjoy this recipe!


  • Marina
    October 27, 2020

    It’s yummy but the sauce didn’t thicken not sure what I did wrong.


    • Natasha
      October 28, 2020

      Hi Marina, the sauce isn’t normally very thick, but make sure you add the corn starch and you can add a little more to thicken the sauce up a bit more.


  • Jackie
    September 13, 2020

    Delicious! Husband took one bite and said it was ‘tasty.” Will definitely make again. Thank you for the recipe.


    • Natasha's Kitchen
      September 14, 2020

      Fantastic! Thanks for sharing that with us, Jackie. We appreciate it!


  • Sandra Ward
    September 8, 2020

    made this stir fry tonight…wow, a keeper!!

    I added 1 1/2# chicken breast, cubed & sauted in addtl oil. Added just before the garlic ginger & butter.

    Made 3X sauce, it was all perfect over white rice🌟

    Thanks!! ✨🌟✨🌟✨🌟


    • Natasha's Kitchen
      September 9, 2020

      Sounds yummy and yes, this is perfect with rice! I’m so glad you loved it.


  • Agnes
    September 4, 2020

    The veggies definitely took way more ime for me to be ready, but once it was done it was as I expected – really nice.
    At first I was a bit scared to add the soya mix (as the ginger/garlic already smelt so good), but it was super tasty, saved it for later.


    • Natashas Kitchen
      September 4, 2020

      I’m so glad you enjoeyd that Agnes!


  • Oma
    September 3, 2020

    Do you have a video for this recipe?


    • Natasha's Kitchen
      September 4, 2020

      Hello Oma, there’s no video for but everything is also written in the recipe including the ingredients and complete instructions.


  • Sarah
    August 12, 2020

    This looks amazing. It would be really nice if you posted more instant pot recipe as we are approaching a busy back to school via online with our kids.


    • Natashas Kitchen
      August 12, 2020

      Thank you so much for that suggestion, Sarah! We do enjoy our Instant Pot recipe and plan to create more in the future.


  • Kathryn
    August 12, 2020

    Can you also use frozen vegetables for this recipe?


    • Natasha
      August 12, 2020

      Hi Kathryn, I think it would work great but keep in mind frozen vegetables release more liquid so you might give them a little extra time to release etra moisture or the sauce might be thinner.


  • Rachael Yerkes
    August 11, 2020

    one of our go to dinners. we love stir fry and a veggie stir fry you just can’t go wrong with


    • Natashas Kitchen
      August 11, 2020

      I’m so happy you enjoyed this recipe, Rachael!


  • Erin Henry
    August 11, 2020

    We love all the veggies in this recipe, but we added chicken for a little protein. Turned out great!


    • Natashas Kitchen
      August 11, 2020

      I’m so happy you enjoyed that Erin!


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