Busy weeknights call for quick and easy meals, and this vegetable stir fry recipe is the perfect solution. With simple ingredients and a 10-minute cooking time, you can have a delicious and healthy meal on the table in no time.
Tasty Vegetarian Meal
This vegetable stir fry is one of our favorite dishes. It is quick and easy enough for a weeknight meal, and everyone loves it. Serve it over rice or ramen noodles with a side of egg drop soup, classic egg rolls, or cream cheese wontons. It is the perfect vegetarian meal. If you want to add protein, try tofu (for vegetarians) or a little cooked chicken, minced pork, or shrimp.
Ingredients Needed
- Olive oil: extra virgin
- Vegetables: broccoli, yellow onion, carrots, mushrooms, bell pepper (any color), garlic, water chestnuts, and baby corn
- Broth: low sodium chicken or vegetable
- Rice vinegar: has a long shelf life, and I use it in many of my other recipes, like egg roll in a bowl and Asian slaw.
- Ginger: freshly grated or ginger paste.
- Honey
- Sesame oil: just a bit for more flavor in the sauce
- Cornstarch: to thicken the sauce
- Red pepper flakes: for a bit of zip but totally optional
How to Make Vegetable Stir Fry
This is the nutshell version. Please see the recipe card below for the full list of ingredients and instructions.
First, whisk together the sauce ingredients and set it aside for a few minutes. Steam the broccoli in the microwave for about 1 1/2 minutes.
Then, heat a little olive oil in a skillet over medium-high heat. Add the onion, carrots, and mushrooms and cook until the onion is soft and the mushrooms are browned. Remove those vegetables to a plate and cover to keep them warm.
Add a little more olive oil to the skillet over medium-high heat. Add the bell peppers and broccoli. Stir fry for a couple of minutes or until crisp-tender. Reduce the heat to low. Add the garlic and cook for 1 minute while stirring.
Then, add the water, chestnuts, and baby corn and stir to combine. Add the sauce and cook over medium heat for a few minutes or until thickened.
Preparations Tips and Storage
- Don’t overcook the vegetables, especially the bell peppers and broccoli.
- Water chestnuts and baby corn are canned and in the Asian food section of the grocery store. Drain them well, and cut the baby corn into small chunks if needed.
- Store leftovers in an airtight container in the fridge.
- Reheat leftovers in a skillet on the stovetop over low heat or in the microwave at reduced power.
What To Serve With It
- Appetizers: gyoza, crab rangoon, chicken lettuce wraps, and bacon-wrapped water chestnuts.
- Soup: wonton soup and hot and sour soup.
- Protein: tofu, grilled shrimp, cooked minced pork or chicken,
More Vegetable Recipes
Vegetable Stir Fry
Ingredients
Vegetable Stir Fry Sauce
- 1/4 cup low-sodium chicken broth or vegetable broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger or ginger paste
- 1-2 tablespoons honey (depending on your sweetness level)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2-3 pinches red pepper flakes (optional)
Vegetable Stir Fry
- 2 cups broccoli florets cut into bite-sized pieces
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 large carrot peeled and thinly sliced
- 8 ounces cremini mushrooms halved
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 cloves garlic minced
- 1 (8-ounce) can sliced water chestnuts drained
- 1 (15-ounce) can baby corn drained
Instructions
- Whisk the sauce ingredients in a medium bowl. Set it aside.
- Add the broccoli and 2 tablespoons of water to a medium microwaveable bowl. Cover with plastic wrap and poke 2 small slits in the plastic wrap. Microwave on high for 1 1/2 minutes. Drain the water and place the florets on a paper towel to absorb excess moisture.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onions, carrots, and mushrooms and cook until the onions are soft and the mushrooms are browned. Remove the vegetables to a plate and cover to keep them warm.
- Add the remaining olive oil to the skillet over medium-high heat. Add the bell peppers and broccoli. Stir fry for a couple of minutes or until crisp-tender.
- Reduce the heat to low. Add the garlic and cook for 1 minute while stirring.
- add the water, chestnuts, and baby corn and stir to combine and warm. Add the sauce and cook over medium heat for a few minutes or until thickened.
Notes
- Don’t overcook the vegetables, especially the bell peppers and broccoli.
- Water chestnuts and baby corn are canned and in the Asian food section of the grocery store. Drain them well, and cut the baby corn into small chunks if needed.
- Store leftovers in an airtight container in the fridge.
- Reheat leftovers in a skillet on the stovetop over low heat or in the microwave at reduced power.
Natasha
This veg stir fry was really tasty. We are trying to eat a little less meat and this was just right with tons of flavor. I love feeding my family a good healthy meal!
Beth Pierce
Me too Natasha!
Lavanda
This vegetable stir fry sounds was and versatile! Love the idea of using tofu or adding protein for extra flavor.
Karen C
This was so so good!!! I love this vegetable stir fry…Thanks a lot for the awesome recipe.
Tisha
This vegetable stir fry is a beloved dish that’s quick and easy enough for a weeknight meal, everyone loved it!
April
Delicious! The baby corns are our favorite – the kids and I loved this dish!
Allyson Z
This was an easy and delicious dinner! Thanks for the recipe!
Beth Pierce
My pleasure, Allyson!
Janelle
This recipe was sooooo tasty! Thanks a bunch!
Beth Pierce
My pleasure, Janelle!
Cathleen
Your vegetable stir fry recipe is a winner! It was so easy to make, and the flavors were spot on. It’s now my go-to dish for a healthy and tasty dinner.
Beth Pierce
Thanks, Cathleen! So glad that you liked it.
Tammy
Give me a good stir fry any day of the year!! I love them and so easy to make.
Beth Pierce
I agree, Tammy!
Sandie
I made this as a side for dinner last night and it was really good! Quick and easy to make, perfect on busy weeknights!
Beth Pierce
So happy that you liked it, Sandie!
Krystle Smith
This vegetable recipe is so good. I can’t wait to cook it again for the family!
Melissa
I love quick and easy! Great weeknight dinner packed with flavor!