This Vegetable stir fry recipe is a quick & easy way to enjoy your veggies! These stir fry vegetables are cooked in a delicious savory and slightly sweet sauce and are perfect served over rice or noodles!
I make an Asian-inspired meal at least once every week. Sometimes I whip up these Asian Chicken Lettuce Wraps or this Cashew Chicken Stir Fry, or this but sometimes I’m in need of some plant-based goodness and make this Vegetable Stir Fry (served with this Crispy hoisin tofu)!
This Vegetable stir fry recipe is a quick & easy way to enjoy your veggies, and the perfect “clean out the vegetable drawer” meal! This recipe only takes 20 minutes to make and you can even prepare it in advance by chopping up the veggies and making the sauce, so it’s even quicker! They are cooked in a savory and slightly sweet sauce and are delicious served over rice or noodles!
Stir Fry Vegetables: Ingredients & Substitutions
This recipe is fairly versatile, especially when it comes to the kind of veggies used. Let’s chat about the ingredients & possible substitutions.
- Veggies. I’ve included our favorite vegetables in this recipe, you can substitute your favorites Be aware of cook times – and cook harder veggies first. Here are some suggestions:
- Zucchini, snow peas, edamame, bean sprouts, squash, cauliflower, leafy greens, etc.
- Peanut oil. Canola or olive oil can be used in place of peanut oil, however you will lose some of the authentic stir fry flavor.
- Sesame oil. I really do not recommend changing this ingredient – it is crucial for the overall flavor of the dish.
- Powdered ginger. fresh minced ginger can be used in place of powdered in equal amounts.
- Honey. Maple syrup or sugar are easy substitutes for honey if you don’t have it on hand.
- Rice Vinegar. Mirin can be used in place of rice vinegar, if desired.
- Corn Starch. Tapioca starch or arrowroot powder are great substitutions if needed.
How to Stir Fry Vegetables
These stir fry veggies are easy to make and take less than 20 minutes from start to finish. I will often chop up the veggies and prepare the sauce in advance so that everything is ready to cook at mealtime. Let’s walk through how to make stir fry vegetables step-by-step, and don’t forget to watch the video.
Make the sauce
Begin by whisking sauce ingredients together in a medium bowl. Set it aside to use later.
Stir Fry the Veggies
People often ask, “Which veggies do you stir fry first?” Well, if you make any substitutions for the veggies, it’s important to cook the harder veggies first (peppers, onions, carrots, baby corn, etc.) and then add the softer veggies later (zucchini, broccoli, etc.)
To begin, add oil to a large sauté pan or wok and warm for 30 seconds. Then, add carrots, peppers, onion and garlic and stir to coat with the oil.
Cover & cook over medium-high heat for 2-3 minutes, or until vegetables just begin to soften.
Next, add broccoli (and any other softer vegetables like squash, zucchini, peas, leafy greens, bean sprouts, etc.) and stir to combine. Cover and cook for 3-5 minutes or until vegetables are slightly soft.
Add sauce
Once veggies are soft, and the sauce and stir until evenly distributed. Cook, uncovered, until the sauce thickens and coat the vegetables, stirring often.
Serve
Serve the stir fry vegetables immediately over rice (or the best fried rice) or noodles. They make a great side dish to this crockpot teriyaki chicken or this crispy tofu!
Store
Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on the stovetop. I do not recommend freezing this vegetable stir fry recipe.
FAQs about Veggie Stir Fry
What vegetables do you stir fry first?
It’s important to cook the harder veggies first (peppers, onions, carrots, baby corn, etc.) and then add the softer veggies later (zucchini, broccoli, bean sprouts, etc.)
What can I put in stir fry?
Besides veggies, you can add fresh herbs, nuts (like peanuts or cashews), tofu, etc.
More Asian-inspired recipes
If you love this vegetable stir fry recipe, try these:
- These chicken lettuce wraps are even better than PF Chang’s and a reader favorite.
- I make this crispy hoisin tofu all the time, and it pairs perfectly with these stir fry veggies.
- Cashew Chicken Stir Fry is another family favorite that I make all the time.
- Try this sheet pan tofu and veggies with a yummy peanut sauce.
- This is the best homemade fried rice! YUM!
- This teriyaki chicken is made in the crockpot and perfect for busy weeknights.
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Stir Fry Vegetables (Vegetable Stir Fry)
This Vegetable stir fry recipe is a quick & easy way to enjoy your veggies! These stir fry vegetables are cooked in a delicious savory and slightly sweet sauce and are perfect served over rice or noodles!
from votesCourse Main Course, Side DishCuisine asian, ChineseServings 6 ServingsCalories 157Prep Time10 minutes Cook Time15 minutes Total Time25 minutes
Equipment
- saute pan
- measuring spoons
Ingredients
- 2 TBS peanut oil
- 2 carrots julienned
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- ½ onion diced
- 1 tsp minced garlic
- 6 cups broccoli about 2 medium broccoli crowns
Sauce:
- 4 TBS soy sauce
- 3 TBS hoisin sauce
- 1 TBS sesame oil
- ¼ tsp powdered ginger
- 1 TBS honey
- 1 TBS rice vinegar
- 1 TBS corn starch
Instructions
Make the sauce:
- Whisk together sauce ingredients in a medium bowl. Set aside.
Make the Vegetable Stir Fry.
- Heat a large nonstick skillet or wok over medium-high heat.
- Add oil and warm for 30 seconds. Add carrots, peppers, onion and garlic and stir to coat with the oil.
- Cover & cook over medium-high heat for 2-3 minutes, or until vegetables just begin to soften.
- Add broccoli and stir to combine. Cover and cook for 3-5 minutes or until vegetables are slightly soft.
- Add sauce and stir until evenly distributed. Cook, uncovered, until the sauce thickens and coat the vegetables, stirring often.
- Serve immediately.
Prevent your screen from going dark
Video
Notes
Ingredient Substitutions
- Veggies. I’ve included our favorite vegetables in this recipe, you can substitute your favorites Be aware of cook times – and cook harder veggies first. Here are some suggestions:
- Zucchini, snow peas, edamame, bean sprouts, squash, cauliflower, leafy greens, etc.
- Peanut oil. Canola or olive oil can be used in place of peanut oil, however you will lose some of the authentic stir fry flavor.
- Sesame oil. I really do not recommend changing this ingredient – it is crucial for the overall flavor of the dish.
- Powdered ginger. fresh minced ginger can be used in place of powdered in equal amounts.
- Honey. Maple syrup or sugar are easy substitutes for honey if you don’t have it on hand.
- Rice Vinegar. Mirin can be used in place of rice vinegar, if desired.
- Corn Starch. Tapioca starch or arrowroot powder are great substitutions if needed.
Store
Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on the stovetop. I do not recommend freezing this vegetable stir fry recipe.
Nutrition
Serving: 1cup | Calories: 157kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 846mg | Potassium: 484mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4659IU | Vitamin C: 125mg | Calcium: 62mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
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