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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

4.98 from 243 votes
Author: Valentina Ablaev
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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

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)

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

256kcal Calories31g Carbs7g Protein14g Fat5g Saturated Fat15mg Cholesterol444mg Sodium603mg Potassium4g Fiber15g Sugar4089IU Vitamin A85mg Vitamin C30mg Calcium1mg Iron
Nutrition Facts
The BEST Vegetable Stir Fry Recipe
Amount per Serving
Calories
256
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
15
mg
5
%
Sodium
 
444
mg
19
%
Potassium
 
603
mg
17
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
15
g
17
%
Protein
 
7
g
14
%
Vitamin A
 
4089
IU
82
%
Vitamin C
 
85
mg
103
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Asian
Keyword: vegetable stir fry, veggie stir fry
Skill Level: Easy
Cost to Make: $
Calories: 256
Natasha's Kitchen Cookbook

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

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

4.98 from 243 votes (214 ratings without comment)

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Recipe Rating




Comments

  • Donna LaTulippe
    July 23, 2023

    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 !

    Reply

    • Natasha's Kitchen
      July 23, 2023

      Great to hear that it was a huge hit!

      Reply

  • Emily Floyd
    July 13, 2023

    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!

    Reply

    • Natasha's Kitchen
      July 14, 2023

      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.

      Reply

  • Tammy
    June 21, 2023

    Making this tonight – very excited! Wondering if I could add ground ginger to the sauce as I don’t have any fresh ginger.

    Reply

    • NatashasKitchen.com
      June 21, 2023

      Hi Tammy! Yes, that should be fine. You’ll have to experiment with the amount to use. Add it to taste.

      Reply

      • Melissa Gillespie
        July 20, 2023

        I want to make this tonight but don’t have any honey can I substitute brown sugar?

        Reply

  • John Shuster
    April 24, 2023

    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?

    Reply

    • Natashas Kitchen
      April 24, 2023

      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.

      Reply

      • John Shuster
        June 16, 2023

        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.

        Reply

        • NatashasKitchen.com
          June 17, 2023

          Hi John! Thank you for sharing. I’m glad you liked the recipe and will be using it again.

          Reply

  • Duncan Edwards
    April 21, 2023

    This is a well deserved nutritious full course meal, we love it😛

    Reply

    • NatashasKitchen.com
      April 21, 2023

      So glad you love the recipe, Duncan! Thank you.

      Reply

  • Melisende
    March 29, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Thank you for sharing your experience. 🙂

      Reply

  • Joxa
    November 1, 2022

    does anyone know how many cups of frozen mixed vegetables all this comes to?

    Reply

  • Kassie
    September 27, 2022

    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!

    Reply

    • Natasha's Kitchen
      September 27, 2022

      Hello Kassie, this is perfect with fried rice. I’m glad you enjoyed it!

      Reply

  • Linda
    September 19, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 19, 2022

      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.

      Reply

  • Duncan Edwards
    August 8, 2022

    We love this presentation for it’s beauty and health benefits, dig in😛

    Reply

    • NatashasKitchen.com
      August 8, 2022

      Thank you! 🙂

      Reply

  • carol
    August 2, 2022

    How many does this stir feed? Is it enough for 7 or do I need to make a double batch

    Reply

    • Natashas Kitchen
      August 2, 2022

      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!

      Reply

  • Brayden B
    July 17, 2022

    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!

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Sounds good and that’s totally fine. You can always make some minor changes to fit your personal preference.

      Reply

  • Karen
    June 30, 2022

    This looks so yummy. I want to make and bring it a party. Would it be ok to keep it warm in a crockpot?

    Reply

    • NatashasKitchen.com
      June 30, 2022

      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.

      Reply

  • Bles
    June 22, 2022

    Can I use the water from the young corn instead of chicken broth?

    Reply

    • NatashasKitchen.com
      June 22, 2022

      Hi Bles, I think that could work but I haven’t tested it to advise.

      Reply

  • Angie
    March 29, 2022

    Very good. Perfect❤️Perfect amount of ginger. I will make this again for sure; thank you. ☺️

    Reply

    • NatashasKitchen.com
      March 29, 2022

      You’re very welcome, Angie! So glad you enjoyed this recipe. Thank you for the review.

      Reply

  • Leilani
    March 25, 2022

    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’ ?

    Reply

    • Natasha's Kitchen
      March 25, 2022

      Hi Leilani, you can leave out the hot sauce.

      Reply

    • Kendra
      February 28, 2023

      I am thinking red pepper flakes, 1/4 teaspoon, for heat, if you do not have hot sauce.

      Reply

  • Maureen
    January 12, 2022

    I am making the veggie stir fry tonight sounds great. Love your recipies Natasha.

    Reply

    • Natasha's Kitchen
      January 12, 2022

      I hope it becomes your new favorite!

      Reply

  • Debbie Hays
    January 5, 2022

    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?

    Reply

    • Debbie Hays
      January 5, 2022

      Oppsss…should be 5 stars!! I’m not sure how it got updated with 4 stars. All your recipes are 5 star! 🙂

      Reply

    • Natashas Kitchen
      January 5, 2022

      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.

      Reply

  • Juniper
    November 13, 2021

    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!!

    Reply

    • Natashas Kitchen
      November 13, 2021

      Thank you so much for sharing that with me, Juniper! I’m happy you loved this recipe!

      Reply

  • Leann L.
    November 3, 2021

    This was so easy and very delicious, I served it on top of boiled Basmati Rice, yummm !

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Thanks for your good comments and feedback Leann.

      Reply

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