This vegetable stir fry is loaded with a variety of vegetables and tossed in a tangy and delicious stir fry sauce for an easy, satisfying meal!Jump to Recipe
Healthy vegetable stir fry
If you like quick and easy meals, check out my vegetarian minestrone soup, one pan baked herb and parmesan salmon with vegetables, or my popular chicken quesadillas with chipotle lime sauce.
Vegetable stir frys are my go-to when I have no clue what to make for dinner (which is often!). This recipe is great because it really clears out the fridge of all the vegetables you’ve been meaning to eat but haven’t gotten around to. That sad bunch of celery? Yep, toss it in! Those carrots that are losing their crunch, sure, why not!
The stir fry sauce uses ingredients you most likely have kicking around in your fridge. Soy sauce, apple cider vinegar (it adds the perfect tang!), vegetable broth (or water and vegetable bouillon), and a few other ingredients creates the perfect sauce! It’s thick enough so it clings to the vegetables but it’s still nice and sausy!
This vegetable stir fry is perfect for your on the go lunches or those nights you need an easy but healthy 30 minute meal. You are going to love the simplicity and the ease of making this dish!
What vegetables go in a stir fry
- Baby corn
- Water chestnuts
- Bell peppers
- Broccoli florets
Stir fry sauce
- Vegetable broth– You can use vegetable broth to make this dish completely vegan and vegetarian. You can use chicken broth for this recipe, although that would classify this dish as meatless, not vegetarian or vegan.
- Soy sauce– Adding soy sauce to the sauce gives it a perfect Asain flair and just the right amount of salt.
- Apple cider vinegar– A splash of apple cider vinegar gives the stir fry sauce the right amount of tang. You can use rice wine vinegar or regular white vinegar as well.
- Brown sugar– This ingredient does two things: it balances the acidity and also adds a layer of flavor due to the molasses in the sugar.
- Garlic– Finely chopped garlic adds a bold and delicious flavor to the sauce.
- Red pepper flakes– A pinch of red pepper flakes adds flavor, not heat, so don’t be worried! My three kids can identify the smallest amount of heat and they ate with zero complaints!
- Corn starch– Adding cornstarch to the stir fry sauce will help thicken the sauce to the right consistency.
Clear the fridge out
I love this dish because it uses a ton of vegetables, so it’s the perfect time to use up that half onion you’ve pushed to the back of the fridge, or the celery that’s clinging onto dear life.
Use the vegetables that need to be used first. Whatever vegetables that look like they are wilting or softening should be tossed into the stir fry!
Make it ahead of time
You can make this dish ahead of time to save even more time in the kitchen. While rice isn’t necessary for this dish, it’s a delicious addition. If you plan on adding rice, you can cook the rice ahead of time. Rice takes longer to cook than the stir fry, so if you want to make this fresh, start cooking the rice first.
You can also prepare the vegetables ahead of time so when you are ready to cook, all you have to do is toss everything into the pan!
How to make a vegetable stir fry
- Make the rice. Cook the rice according to package instructions. Set the rice to the side.
- Cook the vegetables. Heat the sesame seed oil in a large pan, pot, or wok over medium high heat. Add the carrots, broccoli, mushrooms, baby corn, and water chestnuts.
- Add the stir fry sauce. Combine the vegetable broth, soy sauce, brown sugar, chopped garlic, apple cider vinegar, cornstarch, and red pepper flakes in a small bowl and stir will. Add the stir fry sauce to the pan and stir to coat the vegetables. Cook for another 2-5 minutes until the sauce has thickened.
- Serve. Serve this vegetable stir fry by itself or on top of white rice. Mangia!
Is this vegetable stir fry vegan
This vegetable stir fry is considered vegan because there are no animal products used in this dish.
You can make this dish paleo friendly by using palm sugar instead of brown sugar and substitute the soy sauce with coconut aminos.
How healthy is this vegetable stir fry
This dish is loaded with nutrients and fiber that is needed for a healthy, balanced diet. A healthy diet includes a wide range of nutrients which is found in the broccoli, carrots, mushrooms, corn, and water chestnuts.
This vegetable stir fry is loaded with Vitamin A, K, calcium, zinc, potassium, magnesium, and much, much more!
More Sea Salt Savorings Classics
- Tropical Summer Sangria
- Blackened Salmon with Mango Salsa and Coconut rice
- Roasted Summer Squash
- Cajun Shrimp Boil Foil Packets
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Vegetable Stir Fry
This vegetable stir fry is loaded with a variety of vegetables and tossed in a tangy and delicious stir fry sauce for an easy, satisfying meal!
- 1 tbsp sesame seed oil
- 1 15 oz can baby corn drained
- 1 8 oz can water chestnuts drained
- 1 1/2 cup broccoli florets
- 1 cup baby bella mushrooms sliced
- 1 carrot sliced
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper
Stir fry sauce
- 1/2 cup vegetable broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 3 garlic cloves finely chopped
- 1/4 tsp red pepper flakes
- 1 tbsp cornstarch
- 1 cup white rice
Cook the rice. If you are using rice, cook the rice according to package instructions, then place it to the side.
Cook the vegetables. Heat the sesame seed oil in the wok over medium-high heat. Add the baby corn, water chestnuts, broccoli florets, mushrooms, carrot, and pepper slices. Stir the vegetables and cook for 5-7 minutes until they have softened.
Add the stir fry sauce. Combine the vegetable broth, soy sauce, brown sugar, apple cider vinegar, garlic, red pepper flakes, and cornstarch in a small bowl and stir to combine. Add the stir fry sauce to the wok, then stir to coat the vegetables. Cook for another 2 minutes until the sauce has thickened, then remove the pan from the stove. Serve the vegetable stir fry over the rice. Mangia!
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