Cozy Vegetable Stir Fry Recipe

Sometimes you just crave that perfect crunch of fresh vegetables coated in a savory, glossy sauce without ordering takeout. I make this Vegetable Stir Fry whenever I need a healthy meal on the table in under thirty minutes.

It is the ultimate fridge-cleanup meal that transforms simple ingredients into something vibrant and satisfying. My family requests this dish constantly because the homemade sauce tastes better than anything from a restaurant.

Why This Vegetable Stir Fry is a Keeper

The sauce comes together in seconds with pantry staples you likely already have in your kitchen. I love how customizable it is since you can swap in whatever produce is currently in season.

This recipe is naturally packed with nutrients and vibrant colors that make dinner feel special. You get a perfect balance of salty and sweet flavors without the heaviness of restaurant versions.

Cleanup is a breeze because everything cooks quickly in just one large skillet or wok. It is my secret weapon for busy evenings when I have zero energy to cook complicated meals.

If you enjoyed this fresh meal, you will want to try my Zesty Mushroom Sandwich Melts Recipe next for another savory hit, plus the Irresistible Candied Orange Peel in Syrup Recipe delivers a sweet finish. Both the Zesty Mushroom Sandwich Melts Recipe and the Irresistible Candied Orange Peel in Syrup Recipe share the same simple approach that makes weeknight cooking stress-free.

Ingredients for Perfect Vegetable Stir Fry

Here is the list of fresh produce and pantry staples you need for this recipe:

• Broccoli florets: Use fresh florets cut into medium-sized pieces for the best texture.
• Carrot: I slice one large carrot thinly so it cooks through quickly.
• Bell pepper: You can use red, yellow, or orange peppers for a pop of sweetness and color.
• Mushrooms: White or brown button mushrooms work well when quartered or sliced.
• Baby corn: I use drained canned baby corn spears for that classic takeout crunch.
• Chicken broth: This forms the base of the sauce, or you can use vegetable broth for a meat-free version.
• Low-sodium soy sauce: I prefer low-sodium to control the saltiness, or use Tamari for a gluten-free option.
• Honey: A little sweetness balances the salty soy sauce perfectly.
• Cornstarch: This is essential for thickening the sauce so it clings to the vegetables.
• Garlic cloves: Fresh minced garlic provides the aromatic base that defines the dish.
• Ginger: I use fresh minced ginger for a spicy, warm kick that powder cannot match.
• Cooking oil: Use a neutral oil with a high smoke point like canola or light olive oil.
• Butter: A small amount adds a rich, glossy finish to the sauce.
• Hot sauce: Optional, but a dash of Sriracha adds a nice level of heat.

How to Make Vegetable Stir Fry at Home

Let’s get cooking with these simple steps:

1. First, I prepare the savory sauce so it is ready to go the moment I need it. In a small bowl, I whisk together the chicken broth, soy sauce, honey, cornstarch, and hot sauce until the cornstarch is completely dissolved and no lumps remain.
2. Next, I place a large wok or non-stick skillet over medium-high heat and add the cooking oil. Once the oil is shimmering and hot, I add the broccoli, carrots, mushrooms, peppers, and corn, sautéing them for about 3 minutes until they are crisp-tender but not soft.
3. I reduce the heat to medium and push the vegetables slightly to the side to make room for the aromatics. I add the butter, minced garlic, and fresh ginger to the pan, stirring them constantly for about 30 to 60 seconds until they smell incredibly fragrant.
4. Finally, I give the sauce a quick whisk again to mix in any settled starch and pour it over the vegetables. I cook everything on medium-low heat for another 3 to 4 minutes, stirring frequently until the sauce bubbles, thickens, and coats every piece of vegetable beautifully.

My Best Vegetable Stir Fry Tips

Prep every single vegetable and measure your sauce ingredients before you turn on the stove. This Vegetable Stir Fry cooks incredibly fast so you need everything ready to go immediately.

Ensure the skillet is sizzling hot before adding the oil and vegetables to get that signature sear. If the pan is too cold the vegetables will steam instead of frying and turn mushy.

Cut all your vegetables into uniform sizes so they finish cooking at the exact same time. I always avoid frozen vegetables here because they release too much water and dilute the rich sauce.

Ways to Serve Vegetable Stir Fry

I usually serve this piping hot over a bed of fluffy white jasmine rice or brown rice to soak up the sauce. It also tastes incredible tossed with egg noodles or ramen for a quick lo mein style dinner.

You can add protein like grilled chicken or tofu to make the meal even more filling for hungry crowds. I sometimes garnish the Vegetable Stir Fry with sesame seeds or sliced green onions for a fresh crunch.

I’d love for you to follow along on Pinterest for more easy dinner ideas and seasonal recipes.

Vegetable Stir Fry Recipe

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• Author: Amelia Bryan
• Total Time: 30 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A quick and easy vegetable stir fry with a savory homemade sauce, perfect for a healthy weeknight dinner ready in under 30 minutes.

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Ingredients

• 2 cups medium broccoli florets
• 1 large carrot, sliced thinly
• 1 whole bell pepper (red or orange), seeded and sliced
• 8 oz mushrooms, sliced or quartered
• 8 oz can baby corn spears, drained
• 3 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 2 Tbsp unsalted butter
• 2 Tbsp cooking oil (canola or light olive oil)
• 1/4 cup chicken broth (or vegetable broth)
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp honey
• 1 tsp cornstarch
• 1/4 tsp hot sauce (optional)

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Instructions

1. In a small bowl, whisk together the chicken broth, soy sauce, honey, cornstarch, and hot sauce until smooth. Set aside.
2. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the broccoli, carrots, peppers, mushrooms, and baby corn. Sauté for 3-4 minutes until crisp-tender.
3. Reduce heat to medium. Add butter, minced garlic, and ginger. Stir constantly for about 1 minute until fragrant.
4. Whisk the sauce again and pour it over the vegetables. Cook on medium-low for 3-4 minutes until the sauce thickens and coats the vegetables. Serve hot.

Notes

For a protein boost, add cooked chicken, beef, or tofu. Avoid using frozen vegetables to prevent a watery sauce.

• Prep Time: 12 min
• Resting Time:
• Cook Time: 18 min
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 255
• Sugar: 15g
• Sodium: 474mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0.3g
• Carbohydrates: 31g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 15mg

Keywords: vegetable stir fry, easy stir fry recipe, healthy dinner, vegetarian meal, quick weeknight dinner