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    Home » Stir Fry Vegetables

    Stir Fry Vegetables

    Published: May 28, 2021 · Modified: Jul 14, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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!

    overhead view of a plate of stir fry vegetables with rice

    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!

    overhead photo of stir fry vegetables in a saute pan

    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.

    overhead photo of the ingredients in this vegetable stir fry recipe
    • 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. 

    two overhead photos showing How to Stir Fry Vegetables

    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.

    two overhead photos showing How to Stir Fry Vegetables

    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.

    two overhead photos showing How to Stir Fry Vegetables

    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.

    two overhead photos showing How to Stir Fry Vegetables

    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.

    overhead photo ofStir Fry Vegetables (Vegetable Stir Fry) in a pan

    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. 
    Overhead photo of Stir Fry Vegetables on a plate with rice

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Stir Fry Vegetables (Vegetable Stir Fry)

    Laura
    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!
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course, Side Dish
    Cuisine asian, Chinese
    Servings 6 Servings
    Calories 157 kcal

    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.

    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: 1cupCalories: 157kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 846mgPotassium: 484mgFiber: 4gSugar: 9gVitamin A: 4659IUVitamin C: 125mgCalcium: 62mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Rachel

      January 25, 2022 at 10:31 am

      5 stars
      Absolutely LOVE the flavors of this dish. I enjoy double batching the sauce recipe to make things extra saucy. I put this stir-fry recipe in my cookbook. 😍

      Reply
    2. Lauren

      November 01, 2021 at 5:26 pm

      5 stars
      This recipe is SO good! It is an easy and super quick, oh and a SUPER good dinner! We LOVE LOVE LOVE this so much!

      Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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