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EASY Vegetable Stir Fry Recipe

The BEST Vegetable Stir Fry Recipe. Sauteed vegetables smothered in a quick sweet and savory sauce. This one-pan veggie stir fry is delicious served as a main course or side with Fluffy White Rice.

A stir fry is a great option when you’re in the mood for Asian food but don’t want to order takeout.

Vegetable sitr fry in a skillet topped with greens and a towel on the side of the skillet.
Hey, hey. Valentina with Valentina’s Corner sharing our favorite recipe for Stir Fry Vegetables.

EASY Vegetable Stir Fry:

This is the recipe you want to have on hand for quick dinners, especially if you have vegetables you need to use. We used baby corn spears, mushrooms, red pepper and broccoli in this recipe, but you can use just about any vegetables.

Here are other vegetables that will work great in a vegetable stir fry: Onion (red or sweet), green beans, snow peas and asparagus.

Sauteed vegetables in a sweet and savory stir fry sauce topped with pepper and greens.

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How to Make Veggie Stir Fry?

A recipe doesn’t get much easier than this one. Don’t forget to get started on your side dish as this stir fry comes together so quickly.

    1. Prep vegetables – Be sure to cut the vegetables in uniform sizes so they cook evenly.
    2. Sautee veggies in a large ski or wok. Add the butter, garlic and ginger.
    3. Make stir fry sauce by whisking together all of the ingredients.
    4. Add the sauce to the vegetables. Simmer stir fry 3 – 4 minutes until sauce thickens, stir as needed.

Vegetables cut and prepper in a skillet for stir fry recipe with a towel on the side of the skillet.

What to Serve Stir Fry Vegetables With?

This recipe can easily be served as:

Can I make the Stir Fry in Advance?

Yes! This can easily be made in advance. Prep the vegetables and keep them covered and refrigerated until ready to use. The sauce can be made and kept in a different container. Continue with the recipe when you are ready to serve the stir fry.

How to Reheat Stir Fry: The stir fry reheats well and can be made completely in advance, then just reheated over low heat.

Stir fry vegetables on a plate with a side of noodles.

This veggie stir fry is so easy and good. The sweet and savory homemade stir fry sauce with ginger and garlic adds so much flavor to the sauteed vegetables. We added some hot sauce for heat in the sauce but that can totally be left out.

Other Popular Asian dishes:

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The BEST Vegetable Stir Fry Recipe

5 from 201 votes
Author: Valentina Ablaev
Vegetable Stir Fry in pot
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 4 servings

Vegetable Stir Fry:

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

Stir Fry Sauce:

  • 1/4 cup chicken broth, (or vegetable broth for vegetarian)
  • ½ tsp cornstarch
  • 3 Tbsp low sodium soy sauce, (use Tamari for gluten free)
  • 2 Tbsp honey
  • ¼ tsp hot sauce, optional (Frank's or Sriracha work great)

Instructions

  • In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
  • In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
  • Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Per Serving

256kcal Calories31g Carbs7g Protein14g Fat5g Saturated Fat15mg Cholesterol444mg Sodium603mg Potassium4g Fiber15g Sugar4089IU Vitamin A85mg Vitamin C30mg Calcium1mg Iron
Nutrition Facts
The BEST Vegetable Stir Fry Recipe
Amount per Serving
Calories
256
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
15
mg
5
%
Sodium
 
444
mg
19
%
Potassium
 
603
mg
17
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
15
g
17
%
Protein
 
7
g
14
%
Vitamin A
 
4089
IU
82
%
Vitamin C
 
85
mg
103
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Asian
Keyword: vegetable stir fry, veggie stir fry
Skill Level: Easy
Cost to Make: $6-$10
Calories: 256

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Dave O.
    December 8, 2023

    Hi Natasha, will a well seasoned cast iron skillet work to make this?

    Reply

    • NatashasKitchen.com
      December 8, 2023

      Hi Dave! We prefer to work with a non-stick skillet or wok but feel free to experiment with it.

      Reply

  • Vanessa
    December 2, 2023

    I’m 8 months pregnant and was craving a greasy burger with fries. This simple recipe saved the day ❤️ thank you for making it easy to make healthy choices

    Reply

    • Natashas Kitchen
      December 2, 2023

      Hi Vanessa! Congratulations on your pregnancy! I’m so glad this recipe did the trick!

      Reply

  • France
    October 26, 2023

    Loved making this simple yet very flavourful recipe. I switched up some veggies based on what I had and added cooked chicken at the end. I also added 1 finger green chili to the sauce along with a little Sriracha. Was a nice medium spiciness level. This is my first time commenting on any recipe. I have a pic too but can’t figure out how to post it! Lol

    Reply

    • Natasha's Kitchen
      October 26, 2023

      Sounds yum! I’m so glad that you tried and loved our Vegetable Stir Fry! Thank you for taking the time to leave a review, we appreciate it!

      Reply

  • Sasha
    September 26, 2023

    I’ve been looking for a stir fry seasoning that my host-mum used to make when I was an exchange student in Australia a few years back. This is just that! Took me back to my high school days. Thank you, will definitely make again!

    Reply

    • Natasha's Kitchen
      September 26, 2023

      So glad that you found our recipe, Sasha!

      Reply

  • Jackie
    September 15, 2023

    Made this last night and it was delicious. We also added tofu for protein and some peanuts for crunch.

    Reply

    • NatashasKitchen.com
      September 15, 2023

      That sounds great, Jackie! Thank you for sharing.

      Reply

  • Susan
    August 18, 2023

    I loved it but would double the sauce. I also added a bit of hoisin for a bit of sweet at the end. I toasted some sesame seeds and sprinkled with parsley.

    Reply

    • Natashas Kitchen
      August 18, 2023

      Thank you so much for sharing that with me, Susan!

      Reply

  • AJ
    August 16, 2023

    Perfect exactly as created! My family loved it and fought over the leftovers.

    Reply

    • Natashas Kitchen
      August 16, 2023

      That is the best when the family loves what we parents make. That’s so great!

      Reply

  • Melanie
    July 27, 2023

    I plan to make this tonight or coming weekend with some tweaks. First, omitting the oil and stir fry using broth or water. Second omitting the honey and using Walden Farms Maple Syrup. Doing this to lower the WW point value. It also lowers the fat, calories, carbs.

    Reply

    • Natashas Kitchen
      July 27, 2023

      Thank you so much for sharing that with me!

      Reply

  • Donna LaTulippe
    July 23, 2023

    I made this today for my elderly parents. It was excellent and they loved it. I did add chicken, sweet onions along with water chestnuts and baby corn. I also doubled the sauce. Delicious !

    Reply

    • Natasha's Kitchen
      July 23, 2023

      Great to hear that it was a huge hit!

      Reply

  • Emily Floyd
    July 13, 2023

    Natasha I’m really beginning to adore you! I use your chow mein recipe at least once a week and now this recipe is going to be on the rotation as well! I couldn’t figure out what to make for dinner and I didn’t want to go to the store so I just used whatever was on hand but I followed the sauce recipe to a T and it was a hit even with my super picky teenager! Thank you!

    Reply

    • Natasha's Kitchen
      July 14, 2023

      That’s awesome and great to hear! Thanks a lot for sharing and I hope your family will love all the recipes that you will try.

      Reply

  • Tammy
    June 21, 2023

    Making this tonight – very excited! Wondering if I could add ground ginger to the sauce as I don’t have any fresh ginger.

    Reply

    • NatashasKitchen.com
      June 21, 2023

      Hi Tammy! Yes, that should be fine. You’ll have to experiment with the amount to use. Add it to taste.

      Reply

      • Melissa Gillespie
        July 20, 2023

        I want to make this tonight but don’t have any honey can I substitute brown sugar?

        Reply

  • John Shuster
    April 24, 2023

    Say’s that this is a side dish, but I would like to make it a main one and put it over pasta. Is there enough sauce to put over pasta or do I need to double or even triple the sauce recipe?

    Reply

    • Natashas Kitchen
      April 24, 2023

      Hi John, I bet this would be delicious over pasta. I haven’t tried that myself to advise on the sauce, but it you like a lot of sauce I bet doubling it wouldn’t hurt! I hope you love it.

      Reply

      • John Shuster
        June 16, 2023

        Made this recipe today. As you suggested I doubled the sauce to add pasta. It was just enough. We like it, so the next time we make it I’ll make some additions. Could have used the 1st zucchini of the year out in the garden. Also could have added some rotisery chicken that we’re working on or even sliced up some of those water chestnuts that have been sitting in the cabinet. Yes, we’ll use your recipe again. Thanks.

        Reply

        • NatashasKitchen.com
          June 17, 2023

          Hi John! Thank you for sharing. I’m glad you liked the recipe and will be using it again.

          Reply

  • Duncan Edwards
    April 21, 2023

    This is a well deserved nutritious full course meal, we love it😛

    Reply

    • NatashasKitchen.com
      April 21, 2023

      So glad you love the recipe, Duncan! Thank you.

      Reply

  • Melisende
    March 29, 2023

    I didn’t have the corn so just added more of the other things. I also started with the “harder” vegetables before adding the mushrooms and pepper because I worry that they won’t be cooked through in the same time as the mushrooms. However, in the end, I think I erred on the side of caution and all my vegies were a bit overdone. Anyway, the sauce is very good.

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Thank you for sharing your experience. 🙂

      Reply

  • Joxa
    November 1, 2022

    does anyone know how many cups of frozen mixed vegetables all this comes to?

    Reply

  • Kassie
    September 27, 2022

    Super tasty. I used different veggies ans kind of eyeballed the recipe, doubling the measurements since I had a good bit more veggies. It turned out great!! I will definitely make this one again. Paired it with fried rice!

    Reply

    • Natasha's Kitchen
      September 27, 2022

      Hello Kassie, this is perfect with fried rice. I’m glad you enjoyed it!

      Reply

  • Linda
    September 19, 2022

    Can I add rice noodles in the stir fry? I’m looking for a recipe that I can use the noodles. I bought them to experiment with, and couldn’t find a good recipe til I found yours.

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Hi Linda! Yes, I think they would be a great addition to this recipe. Just follow the packet instructions on how to prepare the noodles.

      Reply

  • Duncan Edwards
    August 8, 2022

    We love this presentation for it’s beauty and health benefits, dig in😛

    Reply

    • NatashasKitchen.com
      August 8, 2022

      Thank you! 🙂

      Reply

  • carol
    August 2, 2022

    How many does this stir feed? Is it enough for 7 or do I need to make a double batch

    Reply

    • Natashas Kitchen
      August 2, 2022

      Hi Carol, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 4. I hope that helps!

      Reply

  • Brayden B
    July 17, 2022

    It was really good! I did change a few things with it to fit my family better but overall a great recipe that I will probably use again!

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Sounds good and that’s totally fine. You can always make some minor changes to fit your personal preference.

      Reply

  • Karen
    June 30, 2022

    This looks so yummy. I want to make and bring it a party. Would it be ok to keep it warm in a crockpot?

    Reply

    • NatashasKitchen.com
      June 30, 2022

      Hi Karen. I have not tested this but I think it could work. Also, the stir fry reheats well and can be made completely in advance, then just reheated over low heat.

      Reply

  • Bles
    June 22, 2022

    Can I use the water from the young corn instead of chicken broth?

    Reply

    • NatashasKitchen.com
      June 22, 2022

      Hi Bles, I think that could work but I haven’t tested it to advise.

      Reply

  • Angie
    March 29, 2022

    Very good. Perfect❤️Perfect amount of ginger. I will make this again for sure; thank you. ☺️

    Reply

    • NatashasKitchen.com
      March 29, 2022

      You’re very welcome, Angie! So glad you enjoyed this recipe. Thank you for the review.

      Reply

  • Leilani
    March 25, 2022

    Hi there!

    looking over the recipe and super excited to make it! quick question tho’ is there any other sauce I could use instead of ‘hot sauce’ ?

    Reply

    • Natasha's Kitchen
      March 25, 2022

      Hi Leilani, you can leave out the hot sauce.

      Reply

    • Kendra
      February 28, 2023

      I am thinking red pepper flakes, 1/4 teaspoon, for heat, if you do not have hot sauce.

      Reply

  • Maureen
    January 12, 2022

    I am making the veggie stir fry tonight sounds great. Love your recipies Natasha.

    Reply

    • Natasha's Kitchen
      January 12, 2022

      I hope it becomes your new favorite!

      Reply

  • Debbie Hays
    January 5, 2022

    I make a similar stir fry and we love it…I will start using a can of baby corn, great idea! I do have trouble with the mushrooms adding water as they cooks so I usually add them at the end…do you have a tip to keep it from getting watery from the mushrooms?

    Reply

    • Debbie Hays
      January 5, 2022

      Oppsss…should be 5 stars!! I’m not sure how it got updated with 4 stars. All your recipes are 5 star! 🙂

      Reply

    • Natashas Kitchen
      January 5, 2022

      Hi Debbie! Thank you so much for sharing that with me! The mushrooms will release water, especially in a crowded pan. If desired, you can cook them in a separate pan and then add them to the recipe.

      Reply

  • Juniper
    November 13, 2021

    Such a quick delicious stir fry!! I ended up using a mix of different mushrooms, frozen broccoli, shredded carrots and some frozen roasted corn. Soooo good! Thank you for this recipe!!

    Reply

    • Natashas Kitchen
      November 13, 2021

      Thank you so much for sharing that with me, Juniper! I’m happy you loved this recipe!

      Reply

  • Leann L.
    November 3, 2021

    This was so easy and very delicious, I served it on top of boiled Basmati Rice, yummm !

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Thanks for your good comments and feedback Leann.

      Reply

  • Erica
    October 4, 2021

    Great recipe! I paired it with brown rice, and subbed flour for cornstarch as I was out.

    Reply

  • Mary Jo B
    August 23, 2021

    I made the Best Stir Fry Vegetables tonight – it was so good. I added shrimp for some protein. Served it with white rice. Thank you!!

    Reply

    • Natasha's Kitchen
      August 23, 2021

      Sounds yummy! I’m glad you enjoyed it, thanks for sharing that with us.

      Reply

  • DENISE
    July 27, 2021

    Super tasty!! Thank you!! Can you freeze it?? Thanks

    Reply

    • Natashas Kitchen
      July 27, 2021

      I’m so happy you enjoyed that, Denise! I haven’t tried freezing this to advise.

      Reply

    • Natasha's Kitchen
      July 27, 2021

      I’m so happy you enjoyed that, Denise! I haven’t tried freezing this to advise.

      Reply

  • denise
    April 21, 2021

    Thank you for the recipe! I added cashews at the end. Really tasty!

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Colleen Fitzsimmons
    April 7, 2021

    This is a delicious recipe! I made it tonight with carrots, red peppers, broccoli, asparagus and onions. I added fresh ginger and garlic and made twice the sauce. I would have taken a picture but it was gone so fast I didn’t think of it in time. I will make this again and again!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      That’s wonderful! I’m happy that you enjoyed this recipe, Colleen. Thank you for sharing that with us.

      Reply

  • Bill Hinds
    March 22, 2021

    I always add chopped water chestnuts to the mix (canned or fresh if you can get them) it gives a nice crunch to the stir fry. Hoisin sauce and Sesame oil go well in this sauce. I also use Sambal Olek instead of a hot sauce as I think it adds more flavour. We have stir fry vegetable at least once a week to clean out the fridge of vegetables (before they start going off).

    Reply

    • Natashas Kitchen
      March 22, 2021

      Thank you so much for sharing that with me.

      Reply

  • Helen
    March 12, 2021

    Looking forward to making this!
    Can I use frozen vegetables for this? Would it change anything?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Helen, I think it would work great but keep in mind frozen vegetables release more liquid, so you might give them a little extra time to release extra moisture, or the sauce might be thinner.

      Reply

      • Dyan Mercado
        May 25, 2022

        Made this with frozen vegetables: what I did was scoop out the water released by the vegies before adding the garlic, butter, and ginger. Really yummy! 🙂

        Reply

        • Natashas Kitchen
          May 25, 2022

          Thank you so much for sharing that with me, Dyan! I’m so glad you enjoyed it!

          Reply

  • Colleen
    March 4, 2021

    Delicious! I also made more sauce than the recipe calls for. I was a little shy on broccoli so I added cauliflower too. It probably will be delicious with any vegetable you put in.

    Reply

    • Natasha's Kitchen
      March 4, 2021

      Hi Colleen, thanks for leaving a great review here. I’m glad you enjoyed this recipe!

      Reply

  • Helen Winter
    February 19, 2021

    I made this last night, it was delicious & had to put the remaining half out of sight as I could have just kept eating. It’s easy and the perfect sauce to give an authentic & flavoursome taste. Can’t wat to try your Chicken Chow Men recipe. Thanks so much for sharing.

    Reply

    • Natashas Kitchen
      February 20, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Zen Texan
    January 9, 2021

    Delicious! I’ve never added honey before. Great idea.

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

      • Monica
        March 30, 2022

        Could you use beef broth instead of chicken broth?
        Thank you kindly!

        Reply

        • NatashasKitchen.com
          March 30, 2022

          Hi Monica, yes, that would be ok.

          Reply

  • BZ
    December 4, 2020

    I just glanced at 440 mg sodium and 14 mg fat per serving. Shocked, even for Asian food.
    Still plan to make it this weekend, though.
    Thanks.

    Reply

    • Natashas Kitchen
      December 4, 2020

      I hope you enjoy this recipe!

      Reply

  • Marina
    October 27, 2020

    It’s yummy but the sauce didn’t thicken not sure what I did wrong.

    Reply

    • Natasha
      October 28, 2020

      Hi Marina, the sauce isn’t normally very thick, but make sure you add the corn starch and you can add a little more to thicken the sauce up a bit more.

      Reply

  • Jackie
    September 13, 2020

    Delicious! Husband took one bite and said it was ‘tasty.” Will definitely make again. Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Fantastic! Thanks for sharing that with us, Jackie. We appreciate it!

      Reply

  • Sandra Ward
    September 8, 2020

    made this stir fry tonight…wow, a keeper!!

    I added 1 1/2# chicken breast, cubed & sauted in addtl oil. Added just before the garlic ginger & butter.

    Made 3X sauce, it was all perfect over white rice🌟

    Thanks!! ✨🌟✨🌟✨🌟

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Sounds yummy and yes, this is perfect with rice! I’m so glad you loved it.

      Reply

  • Agnes
    September 4, 2020

    The veggies definitely took way more ime for me to be ready, but once it was done it was as I expected – really nice.
    At first I was a bit scared to add the soya mix (as the ginger/garlic already smelt so good), but it was super tasty, saved it for later.

    Reply

    • Natashas Kitchen
      September 4, 2020

      I’m so glad you enjoeyd that Agnes!

      Reply

  • Oma
    September 3, 2020

    Do you have a video for this recipe?

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Hello Oma, there’s no video for but everything is also written in the recipe including the ingredients and complete instructions.

      Reply

  • Sarah
    August 12, 2020

    This looks amazing. It would be really nice if you posted more instant pot recipe as we are approaching a busy back to school via online with our kids.

    Reply

    • Natashas Kitchen
      August 12, 2020

      Thank you so much for that suggestion, Sarah! We do enjoy our Instant Pot recipe and plan to create more in the future.

      Reply

  • Kathryn
    August 12, 2020

    Can you also use frozen vegetables for this recipe?

    Reply

    • Natasha
      August 12, 2020

      Hi Kathryn, I think it would work great but keep in mind frozen vegetables release more liquid so you might give them a little extra time to release etra moisture or the sauce might be thinner.

      Reply

  • Rachael Yerkes
    August 11, 2020

    one of our go to dinners. we love stir fry and a veggie stir fry you just can’t go wrong with

    Reply

    • Natashas Kitchen
      August 11, 2020

      I’m so happy you enjoyed this recipe, Rachael!

      Reply

  • Erin Henry
    August 11, 2020

    We love all the veggies in this recipe, but we added chicken for a little protein. Turned out great!

    Reply

    • Natashas Kitchen
      August 11, 2020

      I’m so happy you enjoyed that Erin!

      Reply

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