Vegetable Stir Fry

Name: Vegetable Stir Fry
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Ingredients: 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); 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); sesame seeds (optional); cooked brown rice, white rice or quinoa

Jump to Recipe Print Recipe

Updated on Feb 4, 2024

This Vegetable Stir Fry is loaded with colorful vegetables, all tossed in the best homemade stir fry sauce. It’s an easy dinner idea that’s perfect for any night of the week!

Vegetable stir fry in a cast iron skillet.

When I need a quick, healthy dinner idea, I often turn to stir fry! This vegetable stir fry is one of my favorite stir fry recipes, along with this Chicken Stir Fry, Beef Stir Fry and Shrimp Stir Fry. It’s a breeze to make, full of nutritious veggies and all you’ll need to round out the meal is some cooked rice, quinoa or noodles.

This vegetable stir fry recipe is easily adaptable to use a variety of veggies. It’s a great clean out the fridge recipe, since you can use what you have on hand in your crisper drawer. I’ve given you lots of options for stir fry vegetables below.

The Best Stir Fry Sauce

The secret to making the best stir fry is in the sauce. This recipe uses my go-to Stir Fry Sauce – once you try it you won’t ever want to buy store-bought stir fry sauce again! The ingredients include fresh garlic and ginger, soy sauce for umami flavor, plus sesame oil, honey and a pinch of red pepper flakes for heat. You can make the sauce ahead and store it in the refrigerator for up to 1 week.

Vegetable stir fry in a skillet with a wooden spoon.

Vegetables for Stir Fry

I’ve made this vegetable stir fry with 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. You can swap in other vegetables, 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

How to Make Vegetable Stir Fry

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.

Quick 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, the recipe moves really quickly!

Make the sauce. Whisk together all of the sauce ingredients in a small bowl or liquid measuring cup.

Mushrooms and snap peas added to skillet.

Stir fry vegetables, in batches. After heating 1 tablespoon of oil in the pan, add the broccoli and carrots first. Stir-fry, stirring often, for 2 minutes. Then add 1 more tablespoon of oil, followed by 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.

Red and yellow bell peppers added to pan.

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 vegetable stir fry over cooked brown rice, white rice or quinoa. This stir fry is also delicious served with a side of Fried Rice.