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This easy vegetable stir fry is a quick, customizable one-pan dinner that comes together in about 30 minutes. It’s packed with crisp, colorful vegetables and a simple homemade stir fry sauce, making it a go-to weeknight meal.
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This vegetable stir fry is one of my go-to dinners on busy weeknights. It’s vibrant, crunchy, and coated in a sauce that clings beautifully to every bite. What I love most is how forgiving it is – you can swap vegetables, adjust the sauce, or bulk it up with protein without breaking the recipe. It’s the kind of reliable, back-pocket meal every home cook needs.
If you’re in the mood for another vegetarian dinner I make on repeat, my sweet potato black bean bowls with rice are always a hit and just as easy to customize.
Key Ingredients
For a full ingredients list with measurements, check the recipe card below.
- Bell pepper – I usually grab red or yellow because they add natural sweetness and stay crisp
- Sugar snap peas – One of my favorite stir fry veggies for crunch; they don’t overcook easily
- Carrots – Thin slices are key here so they soften just enough without turning limp
- Mushrooms – These soak up the sauce and add a savory depth that makes the dish feel hearty
- Broccoli florets – Cut them evenly so you don’t end up with some raw and some mushy
- Water chestnuts – Optional, but I love the texture they add
- Healthy stir fry sauce – A quick mix of vegetable broth, soy sauce, honey, cornstarch, fresh garlic, and ginger. This is my go-to combo because it’s savory with just a hint of sweetness and thickens perfectly to coat the vegetables. Make sure to whisk it well and give it one last stir before adding it to the pan.
Dietary note:
This recipe is naturally vegetarian and can easily be made vegan by swapping honey for maple syrup. When I want a gluten-free stir fry sauce, I swap the soy sauce for tamari or coconut aminos (it works just as well and keeps all the flavor).
How to Make Vegetable Stir Fry with Homemade Sauce
Stir fry cooks fast, so having everything ready before you start is half the battle.
- Make the sauce first – I whisk everything together in a small bowl until smooth and set it right next to the stove. The cornstarch settles quickly, so give it another stir before using.
- Cook the vegetables – Heat the oil in the skillet. Sauté the carrots, bell peppers, and sugar snap peas first. After a few minutes, once they’ve softened slightly, add the mushrooms and broccoli and cook until the vegetables are bright and crisp-tender.
- Add the sauce – Lower the heat slightly, pour in the sauce, and stir until everything is evenly coated and glossy. This only takes a few minutes.
- Finish and serve – Once the sauce thickens and the veggies are just tender, remove from heat and garnish generously.
TIPS FROM NELI’S KITCHEN
Simple Tips for Perfect Stir Fry Every Time
These are the little things I wish I’d known when I first started making stir fry at home:
- Prep the stir fry sauce and cut the vegetables before you turn on the stove. Stir fries cook fast.
- Make sure the pan is hot – If the pan isn’t hot enough, the vegetables will steam instead of stir-fry.
- Don’t overcrowd the pan – cook in batches if needed
- Slice vegetables intentionally so they cook evenly – harder veggies smaller, softer ones larger
- Stir the sauce again before adding it
- Watch the sauce closely – once it thickens, it’s done
Easy Variations To Try
This recipe is incredibly flexible, which is why it’s in my regular rotation:
- Toss in zucchini, bok choy, or baby corn if they’re in the fridge. I’ve also tested this with frozen stir-fry vegetables (Costco has a great mix), and they work really well, just expect to cook them a little longer and cover with a lid until they defrost.
- Add tofu, tempeh, or chickpeas when I want protein
- Add red pepper flakes or chili crisp for heat
- Finish with a few drops of toasted sesame oil for extra aroma
Serving Suggestions
Most often, I serve this:
- Over steamed jasmine rice or brown rice
- With rice noodles or soba noodles when I want something cozier
- Alongside a simple protein for a fuller meal – try it with my shrimp scampi, sliced baked chicken breasts, or cooked ground beef. For a vegetarian option, you can also serve it with quinoa, beans or add chickpeas.
Make-Ahead, Storing & Reheating
- Make-ahead: This stir fry is best enjoyed fresh, but you can make it ahead and store in the fridge. Or you can cut the vegetables and mix the sauce ahead of time to make dinner come together quickly.
- In the fridge: Store leftovers in an airtight container and enjoy within a couple of days – the vegetables keep their texture best during this time.
- Reheating: Reheat gently on the stovetop with a small splash of broth to loosen the sauce. I avoid microwaving too long, as it tends to soften the vegetables more than I like.
More Stir Fry Recipes To Try
I love stir-fries because they’re an easy way to load up on vegetables, they cook very fast, and they’re always delicious. If you’re looking to add protein, my honey garlic chicken stir-fry is a great place to start. I’ve shared a few more favorites below, too.
Main Dishes
Ground Beef and Broccoli Stir Fry
Main Dishes
Chicken and Broccoli Stir Fry
Main Dishes
Salmon Fried Rice
Main Dishes
Pepper Steak
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Vegetable Stir Fry
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Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, sliced (red, yellow, or a mix)
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 8 ounces mushrooms, sliced
- 2 cups broccoli florets
- 1 8-ounce can water chestnuts, drained
- Green onions, for garnish
- Sesame seeds, for garnish
Stir Fry Sauce
- ½ cup vegetable broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
Instructions
- Make the sauce – In a small bowl, whisk together the soy sauce, vegetable broth, honey, cornstarch, garlic, and ginger until smooth. Set aside.
- Cook the vegetables – Heat the olive oil in a large skillet or wok over medium-high heat. Once the skillet is hot, add the bell pepper, snap peas, and carrots first and stir fry until softened. After a few minutes stir in the mushrooms, broccoli, and water chestnuts and stir fry for about 3 minutes until the vegetables are crisp-tender.
- Add the sauce – Give the stir-fry sauce a quick stir (the cornstarch may settle), then pour it into the skillet. Reduce the heat to medium-low and stir to coat the vegetables evenly. Cook for 3–4 minutes, stirring often, until the sauce thickens and the vegetables are tender to your liking.
- Finish and serve – Remove from heat and garnish with green onions and sesame seeds. Serve warm over rice or noodles, if desired.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
