This easy vegetable stir fry is a fast, colorful dinner that’s ready in 25 minutes. Crisp-tender broccoli, carrots, mushrooms, bell pepper and snap peas are tossed in a glossy garlic and ginger soy sauce that takes about a minute to mix.
It’s a great way to use up whatever vegetables are in the fridge. Serve it over rice or noodles for a complete vegetarian meal.
Why You’ll Love This Easy Vegetable Stir Fry
- It’s ready in 25 minutes. Most of that time is chopping.
- The sauce is simple. Soy sauce, honey, rice vinegar, sesame oil and cornstarch are all you need.
- It’s flexible. Use any vegetables you like, and try to mix colors. The MyPlate vegetable guide has more ideas.
- It’s vegetarian. It’s also easy to make vegan by swapping the honey for maple syrup.
Ingredients for Vegetable Stir Fry
The full list with amounts is in the recipe card below. Here’s what each part does.
- The vegetables: Broccoli and carrots are dense, so they go in first. Mushrooms, bell pepper and snap peas cook faster and go in second.
- Garlic and ginger: They burn quickly, so they’re added near the end.
- The sauce: Soy sauce brings salt, honey balances it, rice vinegar adds brightness and cornstarch makes it glossy and thick.
- Oil: Choose one with a high smoke point, like avocado or vegetable oil.
How to Make Vegetable Stir Fry
1. Mix the sauce first
Stir fry moves fast, so whisk the sauce before you turn on the heat. Make sure the cornstarch dissolves completely.
2. Start with the hard vegetables
Heat the oil in a large skillet or wok over high heat. Add the broccoli and carrots and stir-fry for 3 to 4 minutes, until bright and just starting to soften.
3. Add the softer vegetables
Add the mushrooms, bell pepper and snap peas and cook for about 3 more minutes. You want them crisp-tender, not soft.
4. Cook the garlic and ginger
Push the vegetables to one side, add a little oil to the empty space, and cook the garlic and ginger for 30 seconds before mixing them in.
5. Add the sauce and serve
Stir the sauce again, pour it in and cook for 1 to 2 minutes until it thickens and coats the vegetables. Top with green onions and sesame seeds.
Tips for the Best Vegetable Stir Fry
- Cut vegetables to a similar size. They’ll cook evenly.
- Keep the heat high. High heat browns the vegetables and keeps them crisp. Low heat makes them steam and go soft.
- Don’t crowd the pan. If your skillet is small, cook in two batches.
- Dry the vegetables. Wet vegetables steam instead of searing, so pat them dry after washing.
Vegetable Stir Fry Variations
- Add protein: Cubed firm tofu, edamame or cashews make it more filling. Chicken or shrimp work too if you’re not keeping it vegetarian.
- Swap the vegetables: Zucchini, cabbage, baby corn, bok choy or green beans are all good choices.
- Make it spicy: Add more red pepper flakes or a spoonful of chili garlic sauce.
- Make it gluten-free: Use tamari instead of soy sauce and serve over rice.
What to Serve With Vegetable Stir Fry
Steamed white or brown rice is the classic partner for this easy vegetable stir fry. Noodles work well too. For more quick dinners, browse our easy dinner recipes.
How to Store and Reheat
Keep leftover easy vegetable stir fry in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for a minute or two so the vegetables stay crisp. The microwave works, but the texture will be softer.
Vegetable Stir Fry FAQ
Can I use frozen vegetables?
Yes, but they release more water. Cook them over high heat until the liquid evaporates, and expect a softer texture than fresh vegetables.
How do I stop the vegetables from getting soggy?
Use high heat, don’t crowd the pan, and add the sauce at the very end.
Can I make the sauce ahead?
Yes. It keeps in a jar in the fridge for several days. Shake it well before using, since the cornstarch settles.
Easy Vegetable Stir Fry Recipe Card
Easy Vegetable Stir Fry
Ingredients
Method
- Mix the sauce. Whisk the soy sauce, honey, rice vinegar, sesame oil, cornstarch, water and red pepper flakes in a small bowl until the cornstarch dissolves.
- Start with the hard vegetables. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the broccoli and carrots and stir-fry for 3 to 4 minutes, until bright and just starting to soften.
- Add the rest. Add the mushrooms, bell pepper and snap peas and stir-fry for 3 minutes more, until the vegetables are crisp-tender. Push everything to the side of the pan.
- Cook the garlic and ginger. Add the remaining tablespoon of oil to the empty space, then the garlic and ginger. Stir for 30 seconds until fragrant, then mix them into the vegetables.
- Add the sauce. Give the sauce a quick stir, pour it in and cook for 1 to 2 minutes, stirring, until it thickens and turns glossy.
- Serve. Top with green onions and sesame seeds and serve over rice or noodles.
