Made in less than 30 minutes, this Vegetable Stir Fry is full of colorful veggies and coated in a sweet and savory homemade sauce with just a hint of heat. It’s a quick healthy recipe that’s perfect for a busy weeknight.

I love a good veggie stir fry! It’s always full of flavor and comes together in a few quick steps. It also comes together super quickly, so you can whip this up on a busy evening when you’re considering takeout.

Overhead view of a platter of vegetable stir fry with sesame seeds and sliced green onions.

Why You’ll Love This Recipe

It’s quick and easy! You make a sauce, sautee the vegetables, then add the sauce to the pan. It simmers, thickens, and then in a flash, it’s done!
It’s perfect as a main dish or as a side dish. You can serve this up however you like. It also heats up wonderfully as a meal prep.
You can easily mix and match additional vegetables! However, if you want to double the recipe or add a bunch of extra veggies, you’ll need a larger skillet.

Ingredients You’ll Need

Ingredients needed to make a vegetable stir fry.

sauce ingredients

vegetable broth — make sure you are using low-sodium vegetable broth or stock. It’s easy for the stir-fry sauce to get salty, so I suggest sticking with no salt added broth or low-sodium broth.
soy sauce — just like the broth, make sure to use low-sodium soy sauce. It’s very important as it’s easy to end up with a salty dish.
brown sugar — I like using dark brown sugar for its rich molasses flavor.
mirin — if you do not have mirin, use rice vinegar with a pinch of granulated sugar.
sriracha — I love the little bit of heat you get from the sriracha. If you do not want to use sriracha, you can leave it out.
cornstarch — this will help thicken the sauce once it hits the skillet.

stir fry ingredients

oil — you can use any neutral oil such as olive oil, vegetable oil, canola oil, or avocado oil.
onions — you can use red, white, sweet, or yellow onions.
mushrooms — I use baby bella mushrooms, but you can also use white button mushrooms, portobello mushrooms, or even enoki mushrooms.
snap peas — if you do not have snap peas, you can use snow peas.
carrots — depending on how crisp you want your carrots, you can adjust how thick you cut them.
broccoli — I love broccoli, but you can also swap it for cauliflower. Make sure you cut them into bite-sized florets.

How to Make a Vegetable Stir Fry

Set of two photos showing sauce mixed in a bowl and onions and mushrooms cooked in a skillet.

In a small bowl, combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch. Mix until well combined.
In a large skillet over medium heat, add the oil. Once the pan is hot, add the sliced onion and mushrooms and let cook for 2 to 3 minutes.

Set of two photos showing vegetable stir fry before and after it's coated in sauce.

Add the snap peas, carrots, and broccoli to the skillet. Saute for another 2 to 3 minutes.
Add the sauce to the skillet and bring it up to a simmer, continuing to stir the vegetables, so they are well coated by the sauce.
As the sauce simmers, it should thicken, and the vegetables should become tender.
Garnish with some green onions and sesame seeds if desired and serve.

A plate of rice and vegetable stir fry with a fork tucked into the rice.

Recipe Tips and Notes

Make sure to use a large enough wok or skillet. You don’t want the veggies to overflow.
You can add minced garlic to the sauce.
Make sure to cut everything and make the sauce in advance. Once you get started, you won’t have time to prep as you go.
Other stir-fry favorites include bell peppers, water chestnuts, baby corn, cauliflower, zucchini, or cabbage.
Adjust the size of the vegetables based on how firm you’d prefer them to be.
I prefer using fresh vegetables for this stir fry over frozen vegetables.
I serve this vegetable stir fry over jasmine rice, but it’s great with coconut rice or noodles as well.

Overhead view of a bowl of rice and vegetable stir fry.

Make Ahead Tips

Make ahead: cut the vegetables and make the sauce in advance but hold off on the cornstarch. When ready to cook, stir the cornstarch into the sauce. The cut veggies and prepped sauce can stay in an airtight container in the fridge for 2 to 3 days in advance.
Meal prep: once cooled, store the cooked veggie stir fry in an airtight container for up to 4 days in the fridge.

Vegetable Stir Fry

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

For the Sauce

½ cup low sodium vegetable broth
½ cup low sodium soy sauce, or less
1 tablespoon dark brown sugar, or more
1 tablespoon mirin
1 tablespoon sriracha
1½ tablespoon cornstarch

For the Rest of the Stir Fry

1 tbsp oil
½ onion, sliced
8 ounce mushrooms, sliced
8 ounce snap peas
2 carrots, peeled and sliced into ½" pieces
1-2 broccoli crowns, cut into florets

Instructions

In a small bowl, combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch. Mix until well combined.
In a large skillet over medium heat, add the oil. Once the pan is hot, add the sliced onion and mushrooms and let cook for 2 to 3 minutes.
Add the snap peas, carrots, and broccoli to the skillet. Saute for another 2 to 3 minutes.
Add the sauce to the skillet and bring it up to a simmer, continuing to stir the vegetables, so they are well coated by the sauce.
As the sauce simmers, it should thicken, and the vegetables should become tender.
Garnish with sesame seeds and green onions if desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course, Side Dish

Cuisine: Asian

Nutrition Disclaimer

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