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 it’s Asian Chicken Lettuce Wraps or Cashew Chicken Stir Fry, but sometimes I’m just craving veggies and make this Vegetable Stir Fry (served with fried rice)!

This vegetable stir fry recipe is a quick & easy way to enjoy your veggies, and the perfect “clean out the vegetable drawer” meal!

It 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. Veggies 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. 

If you want a stir fry recipe with meat, try this chicken stir fry recipe.

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.

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. 

Veggie Stir Fry Recipe FAQs

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