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
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.
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
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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.
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In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
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Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
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. 
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.
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!
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!