There’s nothing quite like a vibrant Vegetable Stir Fry bursting with crisp, tender veggies and a glossy homemade sauce. I adore how this recipe makes weeknight dinners feel special while keeping things light, colorful, and wonderfully quick. Whether you’re a busy parent, a meal-prepping superstar, or just craving loads of flavor, this stir fry is here to deliver pure joy (and maybe help clear out the crisper, too!).
Why You’ll Love This Recipe
- Unbeatable Freshness: Vibrant vegetables retain their beautiful color and irresistible crunch by cooking quickly over high heat.
- Speedy Dinner: This Vegetable Stir Fry comes together in under 30 minutes, saving dinnertime on the busiest of evenings.
- Bold Homemade Sauce: The glossy, perfectly balanced stir fry sauce clings to every bite, with just enough savory-sweet tang to keep your taste buds happy.
- Super Customizable: Easily swap veggies, tweak the sauce, add your favorite protein, or keep it vegetarian—this recipe flexes to fit your cravings!
Ingredients You’ll Need
What makes this Vegetable Stir Fry shine is its simple list of versatile, everyday ingredients. Each veggie adds its own color and crunch, and the homemade stir fry sauce ties everything together with cozy, comforting flavor. Here’s what you’ll need (and why it matters!):
- Carrot: Slices of carrot add a gentle sweetness and vibrant orange color, plus satisfying crunch when just-cooked.
- Broccoli Florets: Broccoli soaks up the sauce and offers a hearty bite; don’t cut them too small so they stay crisp-tender.
- Baby Corn Spears: These fun little cobs contribute a mild, sweet chewiness—they’re a must for classic stir fry lovers.
- Mushrooms (white or brown): Mushrooms add umami depth and juiciness. Slice or quarter based on your preferred texture.
- Bell Pepper (red, yellow, or orange): Choose your favorite color! Bell peppers deliver bold sweetness and plenty of crunch.
- Cooking Oil: Use an oil with a high smoke point, like extra light olive or canola, so the veggies don’t burn as you stir fry.
- Unsalted Butter: A pat of butter melded in after sautéing brings a subtle richness and elevates every bite.
- Garlic: Minced fresh garlic builds irresistible aroma and a mellow bite that’s classic in every stir fry.
- Ginger: Minced ginger lends bright, zesty warmth and makes the whole kitchen smell phenomenal.
- Chicken or Vegetable Broth: Forms the savory base of your stir fry sauce—feel free to use veggie broth for a vegetarian version.
- Low-Sodium Soy Sauce (or Tamari): This gives deep umami savoriness and a hint of saltiness—swap for tamari if gluten-free.
- Corn Starch: Helps thicken the sauce so it clings beautifully to every morsel.
- Honey: A touch of honey balances the salty and savory notes with its gentle sweetness (or sub maple syrup if needed).
- Hot Sauce (optional): A dash of Sriracha or your favorite hot sauce gives the sauce just a little spicy zing.
Variations
This Vegetable Stir Fry is wonderfully forgiving, meaning you can tailor it to whatever you’ve got on hand or whatever you’re craving. Mixing things up to suit your tastes or dietary needs is part of the fun! Here are just a few delicious ideas:
- Add Protein: Toss in cooked chicken, tofu, shrimp, or even leftover steak for a heartier, protein-packed meal.
- Try Different Veggies: Snap peas, snow peas, thinly sliced zucchini, or even cabbage are tasty alternatives—just keep frozen veggies to a minimum, as they can get watery.
- Make It Nutty: Stir in toasted cashews, peanuts, or even sesame seeds right at the end for crunch and flavor.
- Sauce Swaps: Adjust the sweetness or heat by tweaking the honey or hot sauce, or swap with maple syrup for a vegan spin.
How to Make Vegetable Stir Fry
Step 1: Mix the Stir Fry Sauce
Start by whisking together chicken or vegetable broth, soy sauce, corn starch, honey, and your favorite hot sauce (if you like a little heat). Give it a good stir to dissolve the corn starch completely—this is what thickens the sauce so perfectly once it hits the pan. Set it aside; it’ll be ready when you need to bring the flavor!
Step 2: Sauté the Veggies
Heat a large non-stick skillet or wok over medium-high, then swirl in the oil. Once it’s shimmering, add your broccoli, carrots, baby corn, mushrooms, and bell pepper. Stir fry with quick, steady motions for about 3 minutes—just long enough for the vegetables to turn bright and slightly tender, but not so long that they lose their crispness and color.
Step 3: Add Aromatics
Reduce the heat to medium. Add the butter first—it’ll sizzle and begin to melt—then toss in the garlic and ginger. Stir constantly for 30 to 60 seconds, just until fragrant. You’ll know it’s ready when you inhale that amazing garlicky aroma wafting from the pan.
Step 4: Finish with Sauce
Give your stir fry sauce another quick stir (corn starch can settle at the bottom) and pour it over the veggies. Lower the heat to medium-low and toss gently for 3 to 4 minutes—the sauce will bubble, thicken, and coat every piece of vegetable with glossy goodness. Taste a veggie: it should be tender, but still have a snappy bite. Yum!
Pro Tips for Making Vegetable Stir Fry
- High Heat, Fast Moves: Preheat your pan well—stir frying is all about quick cooking at high temps for crisp, gorgeous veggies.
- Chop Uniformly: Cutting vegetables into similar sizes means they’ll cook evenly and finish together without any overcooked bits.
- Finish with Butter: Adding butter after the veggies have sautéed brings a priceless silkiness and depth you won’t want to skip.
- Sauce Separation Fix: Always give your stir fry sauce a quick stir before pouring—corn starch likes to settle on the bottom!
How to Serve Vegetable Stir Fry
Garnishes
Take your Vegetable Stir Fry up a notch with a sprinkle of toasted sesame seeds, a flurry of finely sliced green onions, or a handful of chopped cilantro for extra freshness. A tiny drizzle of toasted sesame oil or a scatter of crushed peanuts adds even more wow-worthy flavor and a delightful crunch.
Side Dishes
This dish is perfectly at home over steaming bowls of jasmine rice, brown rice, or a scoop of fluffy quinoa. For something festive, try serving it alongside veggie spring rolls or a simple cucumber salad—everything just feels a little more special with an extra side!
Creative Ways to Present
For a bit of fun, serve your Vegetable Stir Fry in lettuce cups as hand-held wraps, or pile it high on a big platter for a colorful family-style presentation. If you’re going for lunchbox magic, portion into meal prep containers with some extra sauce and a wedge of lime for a zingy finish.
Make Ahead and Storage
Storing Leftovers
Cool leftovers quickly and pop them into an airtight container. This Vegetable Stir Fry will keep fresh and tasty for up to 4 days in your fridge, making next-day lunches a breeze.
Freezing
While technically you can freeze stir fry, the veggies can lose a bit of their beloved crunch after thawing. If you do freeze, seal in an airtight freezer bag and use within a month for best quality. Thaw overnight in the fridge before reheating gently.
Reheating
For best results, reheat your stir fry in a nonstick skillet over low heat until just warmed through—this keeps everything saucy and fresh without turning mushy. The microwave works as well, but stir halfway so the sauce stays silky.
FAQs
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Can I use frozen vegetables for this stir fry?
It’s best to stick with fresh vegetables. Frozen veggies tend to release quite a bit of water and can become mushy, which affects the crisp texture and glossiness of your Vegetable Stir Fry sauce.
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How do I make this recipe vegan or gluten-free?
For a vegan version, use vegetable broth instead of chicken and swap honey for maple syrup or agave. To make your Vegetable Stir Fry gluten-free, use tamari instead of regular soy sauce and double-check all ingredient labels.
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What proteins go best with Vegetable Stir Fry?
Cubed tofu, cooked shrimp, grilled chicken, or even slices of beef or pork all work beautifully. Just add your cooked protein with the veggies right before adding the sauce so it gets coated in flavor without overcooking.
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Can I prep the stir fry in advance for meal prep?
Absolutely! Chop all your veggies and mix the stir fry sauce ahead of time, storing them in separate containers in the fridge. When you’re ready, just sauté and sauce for a lightning-fast, fresh-feeling meal.
Final Thoughts
Trust me, once you try this Vegetable Stir Fry, it’ll enter your regular rotation for good. It’s fast, fun, and completely satisfying—perfect for sharing with the people you love (or keeping all to yourself on a busy night!). I can’t wait for you to give it a go and make it your own. Enjoy every colorful bite!
Print
Vegetable Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
This Vegetable Stir Fry Recipe is a quick and flavorful dish packed with colorful veggies and a savory stir fry sauce. Customize it with your favorite protein and enjoy a delicious meal in no time!
Ingredients
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 3 Tbsp low-sodium soy sauce (use Tamari for gluten-free, or 2 Tbsp regular soy sauce)
- 1 tsp corn starch
- 2 Tbsp honey
- 1/4 tsp hot sauce, optional (Frank’s or Sriracha work great)
- 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:
Vegetable Stir Fry:
Instructions
- Make stir fry sauce – In a small bowl, combine all the ingredients for the stir fry sauce and stir to incorporate the corn starch, and set it aside until ready to use.
- Saute the veggies – Set a large non-stick skillet or wok over medium-high heat then add the oil. Once the oil is hot and shimmering, add the vegetables and stir-fry for about 3 minutes or until the vegetables are just crisp-tender – do not overcook them.
- Add Aromatics – reduce the heat to medium and add the butter, garlic, and ginger, and stir constantly for 30-60 seconds or until fragrant.
- Add the stir-fry sauce – If the sauce has separated, stir it and stir it into your vegetables. Reduce the heat to medium/low and cook for 3-4 minutes, until the sauce thickens and vegetables reach your desired tenderness.
Notes
- Variations:
- Protein – add cooked chicken, shrimp, ground beef, ground pork, or tofu
- Veggies – swap with whatever veggies you prefer, but avoid frozen vegetables since they tend to get mushy and can water down the sauce
- Nuts – add nuts like peanuts or cashews, or seeds to your liking
- Make Ahead – prep the veggies and mix the sauce. Store separately in the fridge until ready to sauté
- Storage – store leftovers in an airtight container in the fridge for up to 4 days
- To Reheat – Saute in a large pan on the stove on low until heated through
