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.
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.
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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.
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- Prep vegetables – Be sure to cut the vegetables in uniform sizes so they cook evenly.
- Sautee veggies in a large ski or wok. Add the butter, garlic and ginger.
- Make stir fry sauce by whisking together all of the ingredients.
- Add the sauce to the vegetables. Simmer stir fry 3 – 4 minutes until sauce thickens, stir as needed.
What to Serve Stir Fry Vegetables With?
This recipe can easily be served as:
- A main dish with a side of white rice.
- A vegetable side dish paired with General Tso’s Chicken or even Teriyaki Salmon.
- Add protein such as chicken, shrimp or beef for a hearty meal. If adding protein, as we did with our Chicken Stir Fry, you’ll want to double the sauce.
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.
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:
- Asian Chopped Salad – Crisp and Crunchy with the best dressing
- Chicken Chow Mein – a restaurant-quality dish with noodles
- Chicken Lo Mein– with vegetables
- Mongolian Beef – an easy, saucy, 30-minute dish
- Vegetable Lo Mein– with a quick sauce
- Honey Garlic Chicken – the easiest sauce!
The BEST Vegetable Stir Fry Recipe
Ingredients
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)
Instructions
- 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.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Am I the only person the sauce didn’t thicken up for? I followed the recipe to a t – no subs or improvising! My vegetables ended up soggy because I cooked everything too long waiting for the sauce to get thick! I do agree with another review that said it needed more seasoning though.
Hi Ana, did you possibly use frozen vegetables? That can end up in a watery sauce.
It’s a good base recipe, but it needs more flavor. After I finished the recipe and tasted it, I added salt, pepper, scallions, and garlic powder. I also added msg and gochugaru.
I had high hopes after reading the reviews and this recipe did not disappoint! I made a super huge batch with eight different vegetables including purple cabbage. I substituted some of the honey for Thai chili sauce and added a tbsp of miso. OMG, I will make this repeatedly because it is absolutely delicious. Thank you so much for this amazingly, easy recipe.
Follow the recipe as directed except left out Babycorn….next time I think I’ll substitute Thai Chili Sauce in place of the honey, as we like it a bit spicy! A great HomeMade recipe…😁
Sounds good, we’d love to know how it you liked that version!
Excellent recipe. No cook times allow for the correct tenderness of vegetables. Scrumptious!!!
Easy recipe and full of flavor. I substituted the vegies since I didn’t have carrots on hand and used green beans, and added green onions. It was delicious. My family thinks I’m an amazing cook now. Thank you.
That’s great, Shawn!
Hi. If we don’t want the dish sweet, can we not add the honey?
Hi Mary Jane, this recipe is intended to be sweet and savory, if you try it without the honey it may be a little different and missing something, but it may work. If you experiment, let me know how you liked the recipe.
Hi Natasha, will a well seasoned cast iron skillet work to make this?
Hi Dave! We prefer to work with a non-stick skillet or wok but feel free to experiment with it.
I’m 8 months pregnant and was craving a greasy burger with fries. This simple recipe saved the day ❤️ thank you for making it easy to make healthy choices
Hi Vanessa! Congratulations on your pregnancy! I’m so glad this recipe did the trick!
Loved making this simple yet very flavourful recipe. I switched up some veggies based on what I had and added cooked chicken at the end. I also added 1 finger green chili to the sauce along with a little Sriracha. Was a nice medium spiciness level. This is my first time commenting on any recipe. I have a pic too but can’t figure out how to post it! Lol
Sounds yum! I’m so glad that you tried and loved our Vegetable Stir Fry! Thank you for taking the time to leave a review, we appreciate it!
I’ve been looking for a stir fry seasoning that my host-mum used to make when I was an exchange student in Australia a few years back. This is just that! Took me back to my high school days. Thank you, will definitely make again!
So glad that you found our recipe, Sasha!
Made this last night and it was delicious. We also added tofu for protein and some peanuts for crunch.
That sounds great, Jackie! Thank you for sharing.
I loved it but would double the sauce. I also added a bit of hoisin for a bit of sweet at the end. I toasted some sesame seeds and sprinkled with parsley.
Thank you so much for sharing that with me, Susan!
Perfect exactly as created! My family loved it and fought over the leftovers.
That is the best when the family loves what we parents make. That’s so great!
I plan to make this tonight or coming weekend with some tweaks. First, omitting the oil and stir fry using broth or water. Second omitting the honey and using Walden Farms Maple Syrup. Doing this to lower the WW point value. It also lowers the fat, calories, carbs.
Thank you so much for sharing that with me!