This vegetable stir fry is filled with colorful veggies, all tossed in a savory homemade stir fry sauce. We love to make these easy stir fry veggies for lunch or a light dinner!
Stir Fry Veggies You’ll Make Again and Again
When I need a quick, nutritious dinner idea, I often turn to stir fry! This vegetable stir fry is one of my favorite stir fry recipes, along with my Chicken Stir Fry, Beef Stir Fry and Shrimp Stir Fry. It’s quick to make and so good served over rice, quinoa or noodles.
This vegetable stir fry recipe is easily adaptable to use a variety of veggies. Make it with whatever vegetables you have in your fridge at the end of the week! I’ve given you lots of ideas below.
Ingredient Notes
- Stir Fry Sauce: The secret to making the best stir fry is the sauce! I use my go-to Stir Fry Sauce, made with fresh garlic and ginger, soy sauce for umami flavor, plus sesame oil, honey and a pinch of red pepper flakes. Once you try it you won’t go back to store-bought sauce!
- The Veggies! This recipe includes my favorite combination of stir fry veggies: broccoli, mushrooms, carrots, sugar snap peas and bell peppers. I’ve also added green onions for mild onion flavor.
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Vegetable Stir Fry
Kristine’s Tip: Make the sauce and chop all of the vegetables before you start adding anything to the pan. Once you start adding veggies to the hot skillet, this recipe moves really quickly!
Make the sauce. Whisk together all of the sauce ingredients in a small bowl or liquid measuring cup.
Stir fry vegetables, in batches. Heat 1 tablespoon of oil in the pan, then add the broccoli and carrots. Stir-fry for 2 minutes. Then add 1 more tablespoon of oil and the mushrooms and snap peas. Stir fry for 2 minutes. Finally, add the bell peppers and cook for 1 more minute, until the vegetables are crisp-tender.
Add sauce and green onions. Pour in the stir fry sauce and add the green onions. Stir to combine until the sauce thickens.
Serve the vegetables over cooked brown rice, white rice or quinoa. This stir fry is also delicious served with a side of Fried Rice.
Recipe Variations
You can use other vegetables in this recipe, just be sure to add them to the pan in batches, based on how long the vegetables will take to soften. Try:
- Snow Peas
- Asparagus
- Bok Choy
- Cauliflower
- Zucchini
- Baby Corn
- Green Beans
- Cabbage
- Celery
- Water Chestnuts
- Red or Yellow Onion
Add peanuts or cashews: I like to stir in peanuts or cashews right before serving for added protein and a satisfying crunch.
More Vegetarian Meals
Here are a few more vegetarian recipes that I love to make for dinner!
- Buddha Bowl. These bowls combine a delicious mix of nourishing ingredients, like quinoa, cabbage, chickpeas and avocado.
- Vegetarian Chili. This thick and hearty chili has beans, vegetables and chili spices.
- Minestrone Soup. I make this almost once a week in the colder months!
- Vegetable Lasagna. One of my most popular recipes and a personal favorite. Make it for a weekend dinner or holiday meal.
- Broccoli Rice Casserole. Cheesy baked broccoli and rice is a comfort food favorite.
- Veggie Burger. A really great veggie burger that you can make at home with everyday ingredients.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Vegetable Stir Fry
Ingredients
For the Sauce
- ½ cup low sodium vegetable broth, or chicken broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 ½ tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- ⅛ teaspoon crushed red pepper flakes, or to taste, optional, for spicy sauce
For the Stir-Fry
- 2 tablespoons olive oil or avocado oil, divided
- 2 cups bite-size pieces broccoli florets
- 2 large carrots, thinly sliced on the diagonal
- 8 ounces cremini mushrooms, sliced
- 1 cup sugar snap peas, or snow peas
- 1 red bell pepper, thinly sliced into 1-inch long strips
- 1 yellow bell pepper, thinly sliced into 1-inch long strips
- 4 green onions, sliced, plus more for serving
For Serving
- sesame seeds, optional
- cooked brown rice, white rice or quinoa
Instructions
- Whisk together all sauce ingredients in a small bowl or liquid measuring cup. Set aside.½ cup low sodium vegetable broth, ⅓ cup low sodium soy sauce, 2 tablespoons honey, 2 teaspoons sesame oil, 1 ½ tablespoons minced fresh ginger, 3 cloves garlic, 1 tablespoon cornstarch, ⅛ teaspoon crushed red pepper flakes
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots and stir-fry, stirring often, for 2 minutes. Add the remaining tablespoon of oil, as well as the mushrooms and snap peas to the pan. Cook, stirring, for 2 more minutes. Then add the red and yellow bell peppers and stir-fry for 1 more minute, until vegetables are almost crisp-tender.2 tablespoons olive oil or avocado oil, 2 cups bite-size pieces broccoli florets, 2 large carrots, 8 ounces cremini mushrooms, 1 cup sugar snap peas, 1 red bell pepper, 1 yellow bell pepper
- Whisk the sauce once more to make sure it is well combined. Pour the sauce into the pan with the vegetables and cook until thickened, stirring constantly, 1-2 minutes. Stir in the green onions. Remove pan from heat.4 green onions
- Serve vegetable stir-fry over rice or quinoa, garnished with additional green onions and sesame seeds, or as desired.
Notes
- Other vegetables that can be used in this stir fry include snow peas, asparagus, bok choy, cauliflower, zucchini, baby corn, green beans, cabbage, celery, water chestnuts and red or yellow onion.
- Gluten-free: To make this recipe gluten-free, use gluten-free tamari, gluten-free soy sauce or coconut aminos instead of regular soy sauce.
- Add peanuts or cashews: I like to stir in peanuts or cashews right before serving for added protein and a satisfying crunch.
- Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet on the stove.
I originally shared this recipe in February 2024. Updated January 2026.
Really nice the stir fry sauce is easy to maje and really well balanced. Another great recipy.
Made this stir fry for a second time tonight. Delicious! Both times the veges came out perfectly. I followed your timing on cooking them and they were just perfect.
We like bok choy & celery, and I omitted snow peas.
Thanks for a wonderful recipe.
Hi Gretchen,
I’m so happy to hear that you are enjoying this recipe! Thank you for trying my recipes and taking the time to leave a review.
I just made stir fry vegetables following your recipe and it was amazing .
Made this tonight! Used broccoli, yellow bell pepper, carrots, white onion, baby corn and water chestnuts. It was amazing. Sauce is the best. Thanks!