This Vegetable Stir Fry is a quick, vibrant dish bursting with crisp-tender veggies and a flavorful homemade sauce.

It’s the perfect healthy meal for busy weeknights, packed with nutrients and ready in just 30 minutes!

Why You’ll Love Vegetable Stir Fry

Fast and Easy: On the table in about half an hour.

Loaded with Veggies: Full of vitamins, fiber, and color.

Delicious Homemade Sauce: A perfect balance of savory, sweet, and umami.

Customizable: Swap in whatever vegetables you have.

Vegan-Friendly: Naturally plant-based and wholesome.

What You’ll Need (Ingredient Highlights)

Crimini Mushrooms: Earthy, meaty flavor.

Broccoli Florets: Adds a satisfying crunch.

Baby Corn: Sweet and tender.

Bell Peppers: Bright, sweet, and colorful.

Snow Peas: Crisp and refreshing.

Zucchini: Mild and juicy.

Carrots: Sweet with a firm texture.

Garlic and Ginger: Classic aromatics.

Soy Sauce: Salty, umami base for the sauce.

Sesame Oil: Adds a rich, nutty aroma.

Brown Sugar: Balances the savory flavors.

Cornstarch: Thickens the sauce.

Optional:

Chili Flakes: For a touch of heat.

Sesame Seeds: For garnish and crunch.

Pro Tips Before You Start

Prep Everything First: Stir fry moves fast, so have all ingredients ready.

High Heat is Key: Use a hot wok or large skillet for best texture.

Don’t Overcrowd: Cook in batches if needed to avoid steaming.

Cut Evenly: Uniform sizes help veggies cook evenly.

Add Sauce at the End: To keep veggies crisp-tender.

How to Make Vegetable Stir Fry

Step 1: Make the Sauce

In a small bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, and cornstarch. Set aside.

Step 2: Stir Fry the Vegetables

Heat a large skillet or wok over medium-high heat. Add a drizzle of oil.

Start with firmer veggies like carrots and broccoli. Stir fry for 2–3 minutes.

Add mushrooms, baby corn, and bell peppers. Stir fry for another 2–3 minutes.

Finally, add snow peas and zucchini. Cook for 1–2 minutes more.

Step 3: Add the Sauce

Pour the sauce over the vegetables.

Toss quickly to coat and cook for 1–2 minutes until the sauce thickens and glazes the veggies.

Step 4: Serve

Serve immediately over steamed rice, noodles, or quinoa.

Garnish with sesame seeds if desired.

What to Serve It With

Steamed jasmine or brown rice

Fried rice

Rice noodles or soba noodles

Grilled tofu or tempeh

Spring rolls or potstickers

Variations / Substitutions

Add Protein: Toss in tofu, shrimp, or chicken.

Make it Spicy: Add sriracha or crushed red pepper.

Use Other Veggies: Cabbage, green beans, or spinach work well.

Gluten-Free Option: Use tamari instead of soy sauce.

Low-Sugar: Reduce the brown sugar slightly.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm gently in a skillet over medium heat.

Freezer: Not ideal; veggies may get mushy.

FAQs

Can I prepare the sauce ahead of time?
Yes! It keeps well in the fridge for up to 5 days.

What’s the best oil for stir fry?
Use oils with high smoke points like canola, avocado, or peanut oil.

Can I use frozen vegetables?
Yes, just thaw and pat dry before stir frying.

How do I keep veggies crisp?
High heat and quick cooking prevent sogginess.

Is this recipe vegan?
Yes, it’s 100% plant-based!

Final Thoughts

Vegetable Stir Fry is a vibrant, satisfying meal that’s as versatile as it is delicious.

With its colorful medley of veggies and easy, flavorful sauce, it’s perfect for busy weeknights when you want something healthy, hearty, and fast.

Give it a try and bring some stir-fry magic to your kitchen!

The Boat Shed Kitchen