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.
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
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. 
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!
I made this today for my elderly parents. It was excellent and they loved it. I did add chicken, sweet onions along with water chestnuts and baby corn. I also doubled the sauce. Delicious !
Great to hear that it was a huge hit!
Natasha I’m really beginning to adore you! I use your chow mein recipe at least once a week and now this recipe is going to be on the rotation as well! I couldn’t figure out what to make for dinner and I didn’t want to go to the store so I just used whatever was on hand but I followed the sauce recipe to a T and it was a hit even with my super picky teenager! Thank you!
That’s awesome and great to hear! Thanks a lot for sharing and I hope your family will love all the recipes that you will try.
Making this tonight – very excited! Wondering if I could add ground ginger to the sauce as I don’t have any fresh ginger.
Hi Tammy! Yes, that should be fine. You’ll have to experiment with the amount to use. Add it to taste.
I want to make this tonight but don’t have any honey can I substitute brown sugar?
Hi Melissa, I believe that should work.
Say’s that this is a side dish, but I would like to make it a main one and put it over pasta. Is there enough sauce to put over pasta or do I need to double or even triple the sauce recipe?
Hi John, I bet this would be delicious over pasta. I haven’t tried that myself to advise on the sauce, but it you like a lot of sauce I bet doubling it wouldn’t hurt! I hope you love it.
Made this recipe today. As you suggested I doubled the sauce to add pasta. It was just enough. We like it, so the next time we make it I’ll make some additions. Could have used the 1st zucchini of the year out in the garden. Also could have added some rotisery chicken that we’re working on or even sliced up some of those water chestnuts that have been sitting in the cabinet. Yes, we’ll use your recipe again. Thanks.
Hi John! Thank you for sharing. I’m glad you liked the recipe and will be using it again.
This is a well deserved nutritious full course meal, we love it😛
So glad you love the recipe, Duncan! Thank you.
I didn’t have the corn so just added more of the other things. I also started with the “harder” vegetables before adding the mushrooms and pepper because I worry that they won’t be cooked through in the same time as the mushrooms. However, in the end, I think I erred on the side of caution and all my vegies were a bit overdone. Anyway, the sauce is very good.
Thank you for sharing your experience. 🙂
does anyone know how many cups of frozen mixed vegetables all this comes to?
Super tasty. I used different veggies ans kind of eyeballed the recipe, doubling the measurements since I had a good bit more veggies. It turned out great!! I will definitely make this one again. Paired it with fried rice!
Hello Kassie, this is perfect with fried rice. I’m glad you enjoyed it!
Can I add rice noodles in the stir fry? I’m looking for a recipe that I can use the noodles. I bought them to experiment with, and couldn’t find a good recipe til I found yours.
Hi Linda! Yes, I think they would be a great addition to this recipe. Just follow the packet instructions on how to prepare the noodles.
We love this presentation for it’s beauty and health benefits, dig in😛
Thank you! 🙂
How many does this stir feed? Is it enough for 7 or do I need to make a double batch
Hi Carol, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 4. I hope that helps!
It was really good! I did change a few things with it to fit my family better but overall a great recipe that I will probably use again!
Sounds good and that’s totally fine. You can always make some minor changes to fit your personal preference.
This looks so yummy. I want to make and bring it a party. Would it be ok to keep it warm in a crockpot?
Hi Karen. I have not tested this but I think it could work. Also, the stir fry reheats well and can be made completely in advance, then just reheated over low heat.
Can I use the water from the young corn instead of chicken broth?
Hi Bles, I think that could work but I haven’t tested it to advise.
Very good. Perfect❤️Perfect amount of ginger. I will make this again for sure; thank you. ☺️
You’re very welcome, Angie! So glad you enjoyed this recipe. Thank you for the review.
Hi there!
looking over the recipe and super excited to make it! quick question tho’ is there any other sauce I could use instead of ‘hot sauce’ ?
Hi Leilani, you can leave out the hot sauce.
I am thinking red pepper flakes, 1/4 teaspoon, for heat, if you do not have hot sauce.
I am making the veggie stir fry tonight sounds great. Love your recipies Natasha.
I hope it becomes your new favorite!
I make a similar stir fry and we love it…I will start using a can of baby corn, great idea! I do have trouble with the mushrooms adding water as they cooks so I usually add them at the end…do you have a tip to keep it from getting watery from the mushrooms?
Oppsss…should be 5 stars!! I’m not sure how it got updated with 4 stars. All your recipes are 5 star! 🙂
Hi Debbie! Thank you so much for sharing that with me! The mushrooms will release water, especially in a crowded pan. If desired, you can cook them in a separate pan and then add them to the recipe.
Such a quick delicious stir fry!! I ended up using a mix of different mushrooms, frozen broccoli, shredded carrots and some frozen roasted corn. Soooo good! Thank you for this recipe!!
Thank you so much for sharing that with me, Juniper! I’m happy you loved this recipe!
This was so easy and very delicious, I served it on top of boiled Basmati Rice, yummm !
Thanks for your good comments and feedback Leann.
Great recipe! I paired it with brown rice, and subbed flour for cornstarch as I was out.
That sounds yummy, thanks for letting me know that sub worked well!
I made the Best Stir Fry Vegetables tonight – it was so good. I added shrimp for some protein. Served it with white rice. Thank you!!
Sounds yummy! I’m glad you enjoyed it, thanks for sharing that with us.
Super tasty!! Thank you!! Can you freeze it?? Thanks
I’m so happy you enjoyed that, Denise! I haven’t tried freezing this to advise.
I’m so happy you enjoyed that, Denise! I haven’t tried freezing this to advise.
Thank you for the recipe! I added cashews at the end. Really tasty!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is a delicious recipe! I made it tonight with carrots, red peppers, broccoli, asparagus and onions. I added fresh ginger and garlic and made twice the sauce. I would have taken a picture but it was gone so fast I didn’t think of it in time. I will make this again and again!
That’s wonderful! I’m happy that you enjoyed this recipe, Colleen. Thank you for sharing that with us.
I always add chopped water chestnuts to the mix (canned or fresh if you can get them) it gives a nice crunch to the stir fry. Hoisin sauce and Sesame oil go well in this sauce. I also use Sambal Olek instead of a hot sauce as I think it adds more flavour. We have stir fry vegetable at least once a week to clean out the fridge of vegetables (before they start going off).
Thank you so much for sharing that with me.
Looking forward to making this!
Can I use frozen vegetables for this? Would it change anything?
Hi Helen, 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 extra moisture, or the sauce might be thinner.
Made this with frozen vegetables: what I did was scoop out the water released by the vegies before adding the garlic, butter, and ginger. Really yummy! 🙂
Thank you so much for sharing that with me, Dyan! I’m so glad you enjoyed it!
Delicious! I also made more sauce than the recipe calls for. I was a little shy on broccoli so I added cauliflower too. It probably will be delicious with any vegetable you put in.
Hi Colleen, thanks for leaving a great review here. I’m glad you enjoyed this recipe!
I made this last night, it was delicious & had to put the remaining half out of sight as I could have just kept eating. It’s easy and the perfect sauce to give an authentic & flavoursome taste. Can’t wat to try your Chicken Chow Men recipe. Thanks so much for sharing.
That’s so great! It sounds like you have a new favorite!
Delicious! I’ve never added honey before. Great idea.
I’m so glad you enjoyed it!
Could you use beef broth instead of chicken broth?
Thank you kindly!
Hi Monica, yes, that would be ok.
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.
Thanks.
I hope you enjoy this recipe!
It’s yummy but the sauce didn’t thicken not sure what I did wrong.
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.
Delicious! Husband took one bite and said it was ‘tasty.” Will definitely make again. Thank you for the recipe.
Fantastic! Thanks for sharing that with us, Jackie. We appreciate it!
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!! ✨🌟✨🌟✨🌟
Sounds yummy and yes, this is perfect with rice! I’m so glad you loved it.
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.
I’m so glad you enjoeyd that Agnes!
Do you have a video for this recipe?
Hello Oma, there’s no video for but everything is also written in the recipe including the ingredients and complete instructions.
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.
Thank you so much for that suggestion, Sarah! We do enjoy our Instant Pot recipe and plan to create more in the future.
Can you also use frozen vegetables for this recipe?
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.
one of our go to dinners. we love stir fry and a veggie stir fry you just can’t go wrong with
I’m so happy you enjoyed this recipe, Rachael!
We love all the veggies in this recipe, but we added chicken for a little protein. Turned out great!
I’m so happy you enjoyed that Erin!