This Vegetable Stir Fry is a quick, vibrant dish bursting with crisp-tender veggies and a flavorful homemade sauce.
It’s the perfect healthy meal for busy weeknights, packed with nutrients and ready in just 30 minutes!
Why You’ll Love Vegetable Stir Fry
Fast and Easy: On the table in about half an hour.
Loaded with Veggies: Full of vitamins, fiber, and color.
Delicious Homemade Sauce: A perfect balance of savory, sweet, and umami.
Customizable: Swap in whatever vegetables you have.
Vegan-Friendly: Naturally plant-based and wholesome.
What You’ll Need (Ingredient Highlights)
Crimini Mushrooms: Earthy, meaty flavor.
Broccoli Florets: Adds a satisfying crunch.
Baby Corn: Sweet and tender.
Bell Peppers: Bright, sweet, and colorful.
Snow Peas: Crisp and refreshing.
Zucchini: Mild and juicy.
Carrots: Sweet with a firm texture.
Garlic and Ginger: Classic aromatics.
Soy Sauce: Salty, umami base for the sauce.
Sesame Oil: Adds a rich, nutty aroma.
Brown Sugar: Balances the savory flavors.
Cornstarch: Thickens the sauce.
Optional:
Chili Flakes: For a touch of heat.
Sesame Seeds: For garnish and crunch.
Pro Tips Before You Start
Prep Everything First: Stir fry moves fast, so have all ingredients ready.
High Heat is Key: Use a hot wok or large skillet for best texture.
Don’t Overcrowd: Cook in batches if needed to avoid steaming.
Cut Evenly: Uniform sizes help veggies cook evenly.
Add Sauce at the End: To keep veggies crisp-tender.
How to Make Vegetable Stir Fry
Step 1: Make the Sauce
In a small bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, and cornstarch. Set aside.
Step 2: Stir Fry the Vegetables
Heat a large skillet or wok over medium-high heat. Add a drizzle of oil.
Start with firmer veggies like carrots and broccoli. Stir fry for 2–3 minutes.
Add mushrooms, baby corn, and bell peppers. Stir fry for another 2–3 minutes.
Finally, add snow peas and zucchini. Cook for 1–2 minutes more.
Step 3: Add the Sauce
Pour the sauce over the vegetables.
Toss quickly to coat and cook for 1–2 minutes until the sauce thickens and glazes the veggies.
Step 4: Serve
Serve immediately over steamed rice, noodles, or quinoa.
Garnish with sesame seeds if desired.
What to Serve It With
Steamed jasmine or brown rice
Fried rice
Rice noodles or soba noodles
Grilled tofu or tempeh
Spring rolls or potstickers
Variations / Substitutions
Add Protein: Toss in tofu, shrimp, or chicken.
Make it Spicy: Add sriracha or crushed red pepper.
Use Other Veggies: Cabbage, green beans, or spinach work well.
Gluten-Free Option: Use tamari instead of soy sauce.
Low-Sugar: Reduce the brown sugar slightly.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over medium heat.
Freezer: Not ideal; veggies may get mushy.
FAQs
Can I prepare the sauce ahead of time?
Yes! It keeps well in the fridge for up to 5 days.
What’s the best oil for stir fry?
Use oils with high smoke points like canola, avocado, or peanut oil.
Can I use frozen vegetables?
Yes, just thaw and pat dry before stir frying.
How do I keep veggies crisp?
High heat and quick cooking prevent sogginess.
Is this recipe vegan?
Yes, it’s 100% plant-based!
Final Thoughts
Vegetable Stir Fry is a vibrant, satisfying meal that’s as versatile as it is delicious.
With its colorful medley of veggies and easy, flavorful sauce, it’s perfect for busy weeknights when you want something healthy, hearty, and fast.
Give it a try and bring some stir-fry magic to your kitchen!
Full Recipe Card
Ingredients
2 cups crimini mushrooms, sliced
2 cups broccoli florets
1 cup baby corn
1 bell pepper, sliced
1 cup snow peas
1 zucchini, sliced
1 large carrot, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
1/3 cup soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch
Instructions
Whisk together sauce ingredients in a small bowl.
Heat oil in a large wok or skillet over medium-high heat.
Stir fry firm veggies (carrots, broccoli) for 2–3 minutes.
Add mushrooms, baby corn, and bell peppers. Stir fry 2–3 minutes.
Add snow peas and zucchini. Cook 1–2 minutes.
Pour in sauce. Toss to coat and cook until thickened.
Serve over rice or noodles.
