This vegetable stir fry is a quick, colorful meal made with crisp vegetables and a simple savory sauce. You do not need a wok to make it. A large skillet works well, which makes this recipe practical for an everyday kitchen. The vegetables are cooked until tender but still have some bite, then coated in a glossy sauce made with soy sauce, sesame oil, garlic, a little sweetness, and cornstarch. The result is fresh, flavorful, and much more satisfying than a plate of plain steamed vegetables.
What Makes This Vegetable Stir Fry Work
The key is not to cook every vegetable at the same time. Onion and carrots need a little more time, while bell peppers and broccoli can go in later. A small splash of water and a lid help the vegetables cook through without needing a lot of oil. The sauce is added near the end, so it coats the vegetables instead of disappearing into the pan.
What You Can Do Better
The best part of a vegetable stir fry is how flexible it is. Cut the vegetables into similar-sized pieces so they cook at roughly the same speed. If you like more crunch, cook the broccoli and peppers for a shorter time. For a softer stir fry, give them another couple of minutes. You can also swap in vegetables such as snap peas, green beans, zucchini, cauliflower, asparagus, or baby corn. If you want to turn this side dish into dinner, serve it with cooked rice, noodles, crispy tofu, or an egg.
Ingredients
For the Stir Fry
- 1 tablespoon avocado oil, coconut oil, or another cooking oil
- 1 small red onion, cut into thin wedges
- 2 medium carrots, peeled and thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow bell pepper, cut into thin strips
- 1 cup small broccoli florets
- 2 tablespoons water
- A small pinch of salt
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced, for serving
For the Sauce
- 1/3 cup reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch
- 2 large garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional
Also Read: Almond Flour Scones
How to Make Vegetable Stir Fry
1. Prepare the Sauce
Add the soy sauce, sesame oil, honey or maple syrup, cornstarch, minced garlic, and red pepper flakes to a small bowl or measuring cup. Whisk until the cornstarch is fully mixed in. Set the sauce aside while you prepare the vegetables.
2. Toast the Sesame Seeds
Place a large skillet over medium heat and add the sesame seeds. Stir them frequently for about 1 minute, until they smell nutty and become lightly golden. Transfer them to a small plate so they do not continue cooking in the hot pan.
3. Cook the Onion and Carrots
Add the cooking oil to the skillet and warm it over medium heat. Add the onion and carrots along with a small pinch of salt. Increase the heat to medium-high and cook for about 4 to 6 minutes, stirring regularly. The onion should soften and the carrots should begin to brown around the edges.
4. Add the Peppers and Broccoli
Add the red and yellow bell peppers and broccoli to the skillet. Stir everything together, then add the water and immediately cover the pan. Cook for about 7 to 9 minutes, uncovering every minute or so to stir. The vegetables should become tender while still keeping some texture, with a little browning around the edges.
5. Add the Sauce
Remove the lid and take the skillet off the heat. Give the sauce another quick stir because the cornstarch may have settled at the bottom. Pour it over the vegetables and stir until everything is evenly coated. The warmth of the vegetables will help the sauce thicken and cling to them.
6. Finish and Serve
Taste the stir fry and add a little salt only if needed. Sprinkle the toasted sesame seeds and sliced green onions over the top. Serve immediately with rice, noodles, tofu, or enjoy it on its own as a vegetable side dish.
Also Read: Peach and Burrata Salad
Serving Ideas
For a simple meal, spoon the stir fry over steamed white or brown rice. Rice noodles also work nicely if you want something lighter. Crispy tofu makes an easy plant-based addition, while a fried or scrambled egg can make the dish more filling. You can also add cooked chicken, shrimp, or another protein if that suits your meal plan.
Easy Vegetable Swaps
| Vegetable | How to Use It |
|---|---|
| Zucchini | Cut into half-moons and add with the bell peppers. |
| Green beans | Cut into small pieces and cook with the broccoli. |
| Snap peas | Add during the final few minutes so they stay crisp. |
| Cauliflower | Use small florets and give them enough time to become tender. |
| Asparagus | Cut into short pieces and add with the peppers. |
| Spinach | Stir in near the end and cook until just wilted. |
Tips for Better Stir Fry
- Cut vegetables into similar-sized pieces so they cook evenly.
- Use a large skillet rather than overcrowding a small pan.
- Keep the sauce ready before you start cooking because the final steps move quickly.
- Do not overcook the vegetables. A little crunch makes the finished stir fry more enjoyable.
- If the sauce becomes too thick, add a tablespoon of water and stir.
- For a vegan version, use maple syrup instead of honey.
- For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
Also Read: Cilantro Lime Sauce
Storage and Reheating
Allow leftover stir fry to cool before transferring it to an airtight container. Keep it refrigerated and use it within about 4 days. Reheat it in the microwave or in a skillet over medium heat. If the vegetables seem dry after refrigeration, add a small splash of water while reheating.
Nutrition Information
The nutrition below is an approximate estimate for one serving of the vegetable stir fry without rice, tofu, or other added protein. Actual values will vary depending on the vegetables, oil, soy sauce, and sweetener you use.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 220–250 kcal |
| Carbohydrates | 22–26 g |
| Protein | 5–7 g |
| Fat | 12–15 g |
| Fiber | 5–7 g |
| Sugar | 10–13 g |
| Sodium | 700–900 mg |
Also Read: Classic Pico de Gallo
Recipe Summary
| Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Course | Main dish or side dish |
| Method | Stovetop |
| Cuisine | Asian-inspired |
Frequently Asked Questions
Can I make vegetable stir fry without a wok?
Yes. A large skillet works very well for this recipe. Choose a wide, heavy skillet so the vegetables have enough room to cook and brown instead of steaming completely.
What vegetables can I use in a stir fry?
You can use broccoli, carrots, bell peppers, onions, snap peas, green beans, zucchini, cauliflower, asparagus, baby corn, or spinach. Try to cut everything into pieces of similar size for more even cooking.
How do I make this vegetable stir fry vegan?
Replace the honey with maple syrup. The remaining ingredients can be used to make a flavorful plant-based stir fry.
How do I make it gluten free?
Use certified gluten-free tamari instead of regular soy sauce. Check the labels of the other ingredients if you need to avoid gluten completely.
Can I add protein to vegetable stir fry?
Yes. Crispy tofu, cooked chicken, shrimp, or eggs can turn the vegetable stir fry into a more substantial meal. Serve it with rice or noodles for a complete dinner.
Can I prepare vegetable stir fry ahead of time?
Yes. Store the cooked stir fry in an airtight container in the refrigerator for up to about 4 days. Reheat gently so the vegetables do not become too soft.
Why is cornstarch used in the sauce?
Cornstarch helps the sauce thicken and gives it a light glossy texture. Make sure to mix it thoroughly into the sauce before adding it to the hot vegetables.
