Go Back
–+ servings
A close-up overhead view of a vibrant Vegetable Stir Fry with broccoli, carrots, baby corn, red peppers, and mushrooms.

Vegetable Stir Fry

This quick and versatile vegetable stir fry is perfect for busy families and health-conscious individuals. It's a nutritious meal that can be customized with your favorite vegetables and protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Sauce
  • 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)
Vegetable Stir Fry
  • 1 large carrot sliced
  • 2 cups broccoli florets medium
  • 8 oz baby corn spears drained
  • 8 oz mushrooms sliced or quartered (white or brown)
  • 1 whole pepper seeded and sliced (red, yellow, or orange)
  • 2 Tbsp cooking oil extra light olive oil or canola
  • 2 Tbsp unsalted butter
  • 3 cloves garlic peeled and minced
  • 2 tsp ginger minced

Equipment

  • Small bowl
  • Large non-stick skillet or wok

Method
 

  1. In a small bowl, combine all the ingredients for the stir fry sauce. Stir to incorporate the corn starch, and set aside.
  2. Set a large non-stick skillet or wok over medium-high heat and 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 crisp-tender.
  3. Reduce the heat to medium and add the butter, garlic, and ginger. Stir constantly for 30-60 seconds until fragrant.
  4. If the sauce has separated, stir it and add it to 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

Add cooked chicken, shrimp, ground beef, ground pork, or tofu for protein. Swap vegetables with your favorites, but avoid frozen ones as they can become mushy. Add nuts like peanuts or cashews, or seeds. To make ahead, prep the veggies and mix the sauce, storing them separately in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat by sautéing in a pan on low heat until warmed through.

Tried this recipe?

Let us know how it was!