You’re just 30 minutes away from the best vegetable stir fry! This quick and colorful dish is bursting with crisp-tender veggies and a perfectly balanced sweet and savory sauce. Whether you’re looking for a meatless main course or a flavorful side dish, this easy stir fry recipe is a weeknight winner.
Why You’ll Love This Recipe
When you’re craving takeout but want something fresh and homemade, this vegetable stir fry hits the spot. It’s the ultimate clean-out-the-fridge meal — use any veggies you have on hand, toss them in a quick stir-fry sauce, and you’ll have dinner ready in minutes.
Even picky eaters will love this one — my family always goes back for seconds, and it’s one of the easiest ways to get everyone to eat more vegetables!
Ingredients You’ll Need
This recipe is flexible — use what you have, but here’s what makes it so good:
Vegetables – I used carrots, broccoli, baby corn, mushrooms, bell pepper, garlic, and ginger. Cut everything into similar sizes so they cook evenly.
Tip: Fresh vegetables are best for stir fry. Frozen ones can release too much water and make the sauce thin.
Chicken broth – Adds depth to the sauce (use vegetable broth for a vegetarian version).
Cornstarch – Helps thicken the stir-fry sauce. Always mix it into cool liquids before heating to prevent clumps.
Soy sauce – Low-sodium soy sauce keeps flavor balanced. For gluten-free, swap with Tamari.
Honey – Adds just the right touch of sweetness to complement the savory flavors.
Hot sauce (optional) – Add a small amount of Sriracha or Frank’s for mild heat and extra flavor.
Simple Variations
- Add protein: Stir in cooked chicken, shrimp, steak, pork, or tofu.
- Add crunch: Top with toasted cashews, almonds, or peanuts.
- Switch up veggies: Try snap peas, green beans, onions, bean sprouts, water chestnuts, or baby bok choy.
- Make it spicy: Add a pinch of red pepper flakes or more hot sauce.
How to Make Vegetable Stir Fry
Step 1 – Mix the sauce
Whisk together broth, soy sauce, honey, cornstarch, and optional hot sauce in a small bowl. Set aside.
Step 2 – Sauté the vegetables
In a large skillet or wok, heat oil over medium-high heat. Add all your chopped veggies and stir-fry for about 3 minutes, just until crisp-tender. Don’t overcook!
Step 3 – Add aromatics
Reduce the heat to medium, then add butter, garlic, and ginger. Stir for 30–60 seconds until fragrant.
Step 4 – Add the sauce
Stir the sauce again (to re-mix the cornstarch) and pour it over the veggies. Toss to coat and cook for another 3–4 minutes, stirring frequently, until the sauce thickens and clings to the vegetables.
Serve immediately and enjoy that beautiful shine and flavor!
What to Serve With Vegetable Stir Fry
This versatile stir fry can be served in so many ways:
- Over white rice, brown rice, quinoa, or ramen noodles
- Inside lettuce wraps for a light meal
- Alongside Teriyaki Salmon, General Tso’s Chicken, or Honey Garlic Shrimp
- With added protein for a heartier dinner (just double the sauce if you add meat)
Make-Ahead and Storage Tips
Prep ahead:
- Chop the vegetables (store in airtight containers for up to 2 days).
- Mix the sauce (without cornstarch) up to 3 days ahead, then add cornstarch just before cooking.
Store leftovers:
- Cool completely and refrigerate for up to 4 days in an airtight container.
- Reheat gently in a skillet with a splash of broth or water until hot.
- Avoid freezing — the veggies can lose their texture.
Vegetable Stir Fry Recipe Card
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Sauce:
- ¼ cup chicken or vegetable broth
- 3 Tbsp low-sodium soy sauce (or Tamari for gluten-free)
- 1 tsp cornstarch
- 2 Tbsp honey
- ¼ tsp hot sauce (optional)
For the Stir Fry:
- 1 large carrot, sliced
- 2 cups broccoli florets
- 8 oz can baby corn, drained
- 8 oz mushrooms, sliced
- 1 bell pepper (any color), sliced
- 2 Tbsp cooking oil (olive or canola)
- 2 Tbsp butter
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
Instructions
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add the vegetables and stir-fry 3 minutes, until just crisp-tender.
- Reduce heat to medium, add butter, garlic, and ginger. Cook 30–60 seconds until fragrant.
- Stir sauce again and pour over vegetables. Cook 3–4 minutes, stirring constantly, until sauce thickens and coats the veggies.
- Serve immediately over rice or noodles.
Nutrition (per serving): ~160 calories | 7g fat | 21g carbs | 4g protein
Quick Tip
Keep your pan hot and your veggies moving! Stir-frying is all about high heat and fast cooking for crisp, vibrant vegetables with that restaurant-style texture and flavor.