Get ready to fall in love with your new favorite weeknight dinner! This Vegetable Stir Fry is a vibrant celebration of color and flavor, loaded with crisp vegetables tossed in a glossy, savory sauce. It’s the kind of dish that sparks excitement in the kitchen — part healthy comfort food, part quick-cooking magic. Whether you’re craving something nourishing, need a reliable fridge-cleanout recipe, or just want to master a fast Asian-inspired classic, this easy stir fry deserves a spot in your regular rotation.
Ingredients You’ll Need
You’ll be amazed by how just a handful of simple, fresh ingredients can deliver so much taste and texture in every bite. Each component is chosen for a reason, making every forkful of this Vegetable Stir Fry a perfect balance of crunchy, saucy, and utterly satisfying.
- Vegetable oil: Use this for its high smoke point, ensuring your veggies cook quickly and evenly without burning.
- Broccoli florets: These little trees soak up the sauce while adding earthy flavor and a robust bite.
- Red bell pepper: Provides a sweet crunch and eye-catching pop of color.
- Yellow bell pepper: A second bell pepper for extra color and a milder, sunshine-y sweetness.
- Snap peas or snow peas: These bring a delicate snap and a hint of freshness that balances bolder elements.
- Carrot (thinly sliced): Offers subtle sweetness and looks beautiful threaded through the mix.
- Zucchini (sliced): Adds tenderness and soaks up the stir fry sauce beautifully.
- Garlic (minced): Packs every mouthful with irresistible aromatic depth.
- Fresh ginger (grated): Delivers zingy warmth and a signature stir fry flavor.
- Low-sodium soy sauce: Forms the umami-rich backbone of your sauce, without going overboard on salt.
- Sesame oil: Just a touch infuses the final dish with that crave-worthy nutty aroma.
- Cornstarch: The secret to a glossy, thickened sauce that clings to every bite.
- Rice vinegar: Brightens up the sauce, preventing it from feeling heavy.
- Honey or maple syrup: Brings sweet balance, making the flavors pop (and keeping things vegan-friendly if you choose maple syrup).
- Water: Loosens the sauce just enough so it evenly coats all your veggies.
How to Make Vegetable Stir Fry
Step 1: Whisk Up the Stir Fry Sauce
Start by reaching for a small mixing bowl. Whisk together the low-sodium soy sauce, fragrant sesame oil, cornstarch for that signature silkiness, rice vinegar, honey (or maple syrup if you’re keeping it vegan), and water. This simple concoction blooms into a gorgeous sauce: rich enough to transform the vegetables, light enough to let their natural flavors shine.
Step 2: Prep and Sizzle the Veggies
Heat your vegetable oil in a wide skillet or wok over medium-high heat — let things get nice and hot so those veggies sear instead of steam! Toss in the broccoli, colorful peppers, snap peas, carrot, and zucchini. Stir fry these beauties for 5 to 7 minutes, stirring often, until tender-crisp and glossy green. They should be just cooked, still vibrant, and absolutely irresistible.
Step 3: Add Aromatics for an Extra Boost
Scoot the veggies to the sides, then add minced garlic and grated ginger to the center of the pan. Stir-fry for about 30 seconds, just until fragrant — no more. This step infuses the whole Vegetable Stir Fry with an uplifting, savory aroma that fills your kitchen with warmth.
Step 4: Sauce, Toss, and Serve
Finally, pour your prepped sauce directly into the pan. Stir well to each veggie is perfectly coated — watch as the sauce quickly thickens and turns velvety, hugging all the nooks and crannies. Keep everything moving for another 2 to 3 minutes. Once it’s glossy and bubbling, your Vegetable Stir Fry is ready to enjoy!
How to Serve Vegetable Stir Fry
Garnishes
A finishing touch can elevate your Vegetable Stir Fry from simple to spectacular. Sprinkle with sliced green onions, a shower of toasted sesame seeds, or a few sprigs of fresh cilantro. For a hint of heat, a scattering of chili flakes or a swirl of sriracha sauce lets each person customize their bowl. These little extras add visual appeal and just the right amount of zing.
Side Dishes
Traditionally, this stir fry is absolutely divine served over hot steamed rice or fluffy jasmine rice, allowing the sauce to soak in. If you’re looking for heartier options, pair it with brown rice, rice noodles, or even quinoa for a wholesome twist. Craving a low-carb alternative? Spoon it onto a bed of cauliflower rice or spiralized veggie noodles — it’s just as satisfying.
Creative Ways to Present
Why not have a little fun picking your plating style? Pile your Vegetable Stir Fry into lettuce cups for a crowd-pleasing hand-held meal, or serve it family-style on a big platter for a casual weeknight dinner. You can even pack it into mason jars with rice for a meal-prep-friendly lunch that stays colorful and crisp.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Stir Fry makes for a stellar lunch or a super quick dinner the next day. Simply cool your stir fry to room temperature before transferring it to an airtight container. Refrigerate for up to four days — the sauce keeps everything moist and the flavors only meld and get better with time.
Freezing
While you technically can freeze this stir fry, keep in mind that some veggies (like bell peppers and zucchini) may soften after thawing. If you plan to freeze for meal prep, undercook the vegetables just slightly. Store in freezer-safe containers for up to two months and thaw overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, a quick reheat is all you need! For best texture, rewarm your Vegetable Stir Fry in a hot skillet over medium-high heat, stirring frequently until piping hot. If you’re in a rush, the microwave works too; just cover loosely and heat in 30-second bursts, stirring in between so everything heats evenly.
FAQs
Can I use other vegetables in my Vegetable Stir Fry?
Absolutely! This recipe is the ultimate blank canvas. Try mushrooms, baby corn, cabbage, bean sprouts, or even asparagus. Just chop everything about the same size so it cooks evenly and keeps its signature crunch.
How can I add protein to this dish?
Toss in cubes of firm tofu, cooked chicken, beef strips, or shrimp for an easy protein boost. You’ll want to sear your protein before you cook the veggies, then set it aside and add it back in near the end to soak up the sauce.
Is Vegetable Stir Fry gluten-free?
As long as you use gluten-free soy sauce or tamari, your stir fry will be completely gluten-free! Double-check your other sauce ingredients to ensure there are no hidden sources of gluten if you’re cooking for someone with sensitivities.
How do I make my stir fry extra saucy?
If you love your Vegetable Stir Fry with more sauce, simply double the sauce ingredients. This ensures every grain of rice (or noodle) gets an extra-soaked, flavor-packed finish!
What’s the best oil for stir frying?
Opt for neutral, high-smoke-point oils like vegetable, canola, or grapeseed oil. While you can use olive oil in a pinch, its lower smoke point makes it less ideal for the high heat needed to achieve those perfectly sizzled veggies.
Final Thoughts
If you’re looking for a meal that’s satisfying, nutritious, and genuinely fun to make, you can’t beat a homemade Vegetable Stir Fry. It’s a fantastic way to eat the rainbow and turn everyday vegetables into something extraordinary. Give this recipe a try — feel free to make it your own — and enjoy every colorful, saucy bite!
Print
Vegetable Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free option
Description
A quick and flavorful vegetable stir fry recipe that’s perfect for a busy weeknight dinner. Packed with colorful veggies and a savory sauce, this dish is sure to become a family favorite.
Ingredients
Vegetable Stir Fry:
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 carrot, thinly sliced
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- ¼ cup water
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, rice vinegar, honey, and water. Set aside.
- Stir Fry: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, bell peppers, snap peas, carrot, and zucchini. Stir-fry for 5–7 minutes, or until vegetables are crisp-tender. Add garlic and ginger and stir-fry for 30 seconds more.
- Add Sauce: Pour the sauce into the pan and stir to coat the vegetables. Cook for another 2–3 minutes, until the sauce has thickened and everything is evenly coated. Serve hot over rice or noodles.
Notes
- Customize with your favorite vegetables or add tofu, shrimp, or chicken for extra protein.
- For heat, stir in chili garlic sauce or red pepper flakes.
- Leftovers reheat well and make a great next-day lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180
- Sugar: 7g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
