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Homemade Vegetable Stir Fry in a wok with a serving spoon.
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Stir Fried Veggies Recipe

Crisp-tender stir fry vegetables tossed in a glossy, savory homemade stir fry sauce. Ready in 20 minutes and endlessly customizable, serve as a side or a light main dish over rice or noodles. Optional protein add-ins like tofu, chicken, or shrimp make it a full meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Side Dish
Cuisine: American, Chinese
Diet: Vegetarian
Servings: 6
Author: Kellie
Cost: $10

Equipment

  • wok
  • chef's knife
  • cutting board
  • spatula
  • mixing bowl
  • whisk
  • measuring spoons
  • measuring cup

Ingredients

For the Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar or honey
  • 1 tablespoons rice vinegar
  • 1 tablespoon oyster sauce or mushroom stir-fry sauce (for a vegan sauce)
  • 1 tablespoon fresh grated ginger
  • 3 garlic cloves minced
  • 2 teaspoons cornstarch
  • 1 teaspoon crushed red pepper flakes or sriracha optional

For the Stir-Fry

  • 2 tablespoons olive oil
  • 3 cups chopped broccoli florets
  • 1 green zucchini or yellow squash sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 2 medium carrots thinly sliced on the bias
  • 2 cups sugar snap peas or snow peas, trimmed
  • 8 ounces mushrooms sliced
  • 1 small yellow onion thinly sliced
  • 4 ounces baby corn
  • 2 green onions thinly sliced (garnish)
  • 1 tablespoon Toasted sesame seeds for serving
  • Steamed rice or cooked lo mein/rice noodles for serving

Instructions

  • In a bowl or measuring cup, whisk the soy sauce, water, brown sugar, rice vinegar, oyster or mushroom sauce, ginger, garlic, cornstarch, and red pepper flakes until well combined and smooth. Set aside.
  • Heat a large wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat the pan.
  • Add broccoli and carrots, stir-fry for 2-3 minutes until starting to brighten in color and sear in spots. Push the vegetables to the sides of the pan.
  • Add the remaining 1 tablespoon of oil, once hot, add onion and mushrooms. Cook 1-2 minutes. Add the bell peppers, snap peas, and bok choy or cabbage. Stir-fry 2-3 minutes until crisp-tender.
  • Give the sauce a quick stir, pour over the vegetables, and toss for 1–2 minutes until thickened and and all the veggies are coated.
  • Remove from the heat. Drizzle the sesame oil over the stir fry and toss. Garnish with green onions and sesame seeds. Serve over rice or noodles.

Notes

• Protein add-ins: Sear 1 lb thin-sliced chicken or shrimp first (2–3 min), remove, cook veggies, then return protein when you add the sauce. For tofu, press 20 minutes, cube, and pan-fry until golden before stir-frying veggies.
• Sauce swaps: For vegan, use mushroom stir-fry sauce; for GF, use tamari + mushroom sauce.
• Veggie timing: Hard veg (broccoli, carrots) first; tender veg (peppers, peas) last.
• Heat level: Add more red pepper flakes or a squeeze of sriracha to taste.
• Make-ahead: Whisk sauce up to 5 days ahead; whisk before using.

Nutrition

Calories: 164kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 635mg | Potassium: 638mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4885IU | Vitamin C: 128mg | Calcium: 81mg | Iron: 2mg