Any time is a great time to try this amazingly easy, quick, 10-minute Vegetable Stir Fry. Packed full of nutritious veggies and then topped with my best-ever stir fry sauce, this is the best stir fry recipe (and the only one) you’ll ever need!
Looking for more ways to incorporate vegetables in stir fries? Search no further, have I got you covered with my recipes for Cauliflower Fried Rice, Beef Noodle Stir Fry, and One Pot Chicken & Veggie Ramen.
We can’t get enough of stir frys around here and this one is packed so full of veggies you won’t even miss the meat! Whether you need new recipes to try for meatless Mondays, you’re looking for a way to incorporate more vegetables into your diet, or you are simply trying to use up all those veggies in your fridge before they go bad, this stir fry recipe is the perfect choice for dinner!
Here’s How You Make It
Ten minutes is all you need to make this easy stir fry recipe with lots of veggies!
Preparing the sauce:
- First, in a medium saucepan, whisk together the soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Let the sauce come to a boil.
- In a small bowl, stir together the water and corn starch until its dissolved, then stir the slurry into the boiling sauce until it’s thickened.
- Take the stir fry sauce off the heat and set it aside.
Cooking the Vegetables:
- Combine all the veggies you’re going to use in a large skillet over medium heat.
- Now, drizzle the vegetables with sesame oil and sauté them for 8-10 minutes, or until the veggies are fork tender.
- Finally, pour on the stir fry sauce and simmer the vegetables in it for 1-2 minutes.
- Garnish with chopped green onions and sesame seeds if you like and serve.
Why This Recipe Works
So so so so very fast — 10 minutes! Getting a delicious, nutritious vegetable stir fry on the table in 10 minutes? That’s about as fast as it gets!
Easily customizable — I offer some suggestions of what vegetables I like in my veggie stir fries but you could really cook up any vegetables you like or have on hand.
Best stir fry sauce — The recipe for the stir fry sauce is honestly the best one I’ve ever had, and I think you’ll agree! Plus, it’s super easy to pull together with ingredients you probably have on hand.
Kid friendly — Even kids who don’t like all their foods to touch (mine) will overlook that fact after one bite — it’s that delicious!
Ideas for Serving
Need more than veggies? That’s easy!
- Add in your favorite protein to this recipe. See below for how long to cook chicken, beef, pork, or shrimp.
- Put this vegetable stir fry over rice or noodles. White or brown rice is delicious, and this dish also goes great over egg noodles, spaghetti, or an Asian noodle like soba, udon, or ramen. (Make it even easier on yourself by purchasing a steamtable bag of rice or minute rice.)
- Alternately, keep out the carbs by substituting cauliflower rice for regular rice or zucchini noodles for boxed pasta.
- Add a protein on the side, like yummy Sticky Asian Grilled Chicken, Teriyaki Shrimp Skewers, or Baked Honey Sriracha Lime Salmon.
What Can I Add to Stir Fry Instead of Meat?
Want a non-meat protein? Try these ideas.
- Tofu or tempeh
- Beans (any bean you enjoy is fine)
- Portobello mushrooms or baby bella mushrooms
- A meat substitute like Beyond Burger or Boca.
- When I use bell peppers in this stir fry recipe, I prefer to use two different colors for variety, but you can use whatever peppers you like.
- The great thing about this recipe is that it is easy to swap in or out your favorite vegetables and use up whatever is in your fridge. Some alternate options I like to use that are not mentioned in the recipe are cauliflower, zucchini, onions, and asparagus.
- Need meat? No problem! This vegetable stir fry is easily adaptable. Add in your favorite protein options like cubed chicken, thinly sliced beef or pork, or shrimp. If you’re adding chicken, beef, or pork, sauté the meat in the pan with a bit of sesame oil for 2-3 minutes before adding in the vegetables. For shrimp, add it right in with the vegetables as written in the instructions.
- Bring on the heat by adding more crushed red pepper flakes, hot peppers, or adding in 1-2 teaspoons sriracha sauce.
- This easy stir fry will keep in the fridge for up to 5 days. Do not freeze.
- If you have a mixture of veggie types, it’s best to cook the larger, heartier veggies first, then add the thinner, softer ones (think broccoli first, peppers last).
Try These Recipes Next
- The Best Stir Fry Sauce
- Chicken Broccoli Stir Fry
- Teriyaki Steak Stir Fry
- Chicken Asparagus Stir Fry
- Quick and Easy Beef Noodle Stir Fry
Did you make this stir fry vegetable dish? EXCELLENT! Please rate the recipe below!
Vegetable Stir Fry Recipe
Stir Fry Sauce
- ½ cup low sodium soy sauce
- ⅓ cup rice vinegar
- ½ cup brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes - see note
- ⅓ cup cold water
- 1 tablespoon corn starch
- 2 cups broccoli florets
- 3 bell peppers - sliced, your choice of color
- ½ cup mushroom slices
- ½ cup baby corn
- 1 cup snow peas
- ⅓ cup shredded carrots
- 2 tablespoons toasted sesame oil - or olive oil
- green onions - for garnish
Prepare the Sauce
- In a medium sauce pan whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Bring sauce to a boil.
- Stir together water and corn starch until dissolved. Stir into boiling sauce until thickened. Remove from heat and set aside.
Cook the Veggies
- Combine all the veggies you're going to use in a large skillet over medium heat.
- Now, drizzle the vegetables with the oil and sauté them for 8-10 minutes, or until the veggies are easily pierced with a fork.
- Add the stir fry sauce to the pan and give it a good stir. Simmer for 1-2 minutes, then garnish with chopped green onions and sesame seeds (optional) and serve.