Easy Veggie Stir Fry You HAVE to Try!

Easy Veggie Stir Fry

Stir Fry Vegetables

A Quick & Healthy 15-Minute Vegetable Stir Fry with Simple Sauce

If you’re looking for a healthy, flavorful, and fast way to get more veggies into your meals, this stir fry vegetables recipe is your perfect solution. Inspired by both Chinese stir fry vegetables and flexible weeknight cooking, this dish comes together in just 15 minutes with fresh, colorful ingredients and a simple sauce.

This recipe is easy to customize and is perfect as a stand-alone vegetarian side dish or served with your favorite protein. Whether you're new to stir frying or looking for a healthy vegetable stir-fry to add to your weekly rotation, this is the one to try.

Why You’ll Love This Vegetable Stir Fry Recipe

Fast & Easy – Ready in just 15 minutes, perfect for busy weeknights.

Customizable – Use any vegetables you have on hand and create endless variations.

Healthy – Packed with fiber, antioxidants, and nutrients from fresh veggies.

Crisp-Tender Texture – Stir frying gives vegetables that perfect balance of crunch and tenderness.

Flavorful – A simple, savory sauce made with garlic, broth, and soy or coconut aminos makes every bite satisfying.

Ingredients & Substitutions

You can use a wide variety of stir fry vegetables. The key is to balance textures by combining hard and soft vegetables, along with aromatics and optional leafy greens.

Vegetables

Onion – Adds natural sweetness and depth.

Mushrooms – Bring umami and meatiness.

Bell peppers – Colorful and mildly sweet.

Broccoli – Adds crunch and soaks up sauce well.

Snow peas – Crisp and slightly sweet.

Spinach or bok choy (optional) – Add at the end to wilt.

Easy Veggie Stir Fry

Stir Fry Sauce Ingredients

Garlic – Freshly minced for best flavor.

Coconut aminos or soy sauce – Adds salty, umami depth.

Vegetable broth – Lightens and balances the sauce.

Butter or olive oil – Adds richness and helps coat the vegetables.

Salt & pepper – For basic seasoning. Add red pepper flakes for heat if desired.

Oil for Cooking

Use a heat-stable oil like avocado oil or light olive oil.

How To Stir Fry Vegetables

1. Preheat the pan Use a large skillet or wok. Heat over medium-high heat until a drop of water sizzles.

2. Stir fry aromatics Add oil, mushrooms, and onions. Stir fry for a few minutes until softened.

3. Add firmer vegetables Toss in broccoli, snow peas, and bell peppers. Season with salt and pepper. Stir fry until the vegetables are crisp-tender and brightly colored.

4. Make the sauce Create a well in the center of the pan. Melt the butter and briefly sauté garlic until fragrant.

5. Combine and finish Add coconut aminos and broth. Stir everything together and cook for 1–2 more minutes until well coated.

6. Serve hot Enjoy immediately with your choice of rice or protein.

Tips For The Best Stir Fry Vegetables

Cut vegetables into uniform pieces to ensure even cooking.

Add vegetables in stages based on firmness – harder ones first.

Avoid overcrowding the pan to prevent steaming.

Do not cover the pan – this preserves the crisp texture.

Use high heat and keep the veggies moving in the pan.

Watch for bright colors and slight softness to judge doneness.

Stir Fry Recipe Variations

Add More Veggies – Try zucchini, carrots, cauliflower, cabbage, or even eggplant.

Spice It Up – Add red pepper flakes, sriracha, or chili garlic sauce.

Switch the Sauce – Use teriyaki, hoisin, or peanut sauce for different flavor profiles.

Add Protein – Stir in chicken, beef, pork, shrimp, or tofu for a complete meal.

Try Indian or Asian Influences – Use curry powder, sesame oil, or ginger to add unique cultural flavors.

Frozen Vegetables – You can stir fry vegetables from frozen directly, but blanch and freeze your own for better texture.

Storage & Meal Prep Tips

Refrigerate – Store in an airtight container for 3 to 5 days.

Reheat – For best results, reheat in a hot skillet or wok to retain texture.

Freeze – Freezing is not recommended after cooking as it may cause mushiness.

Leftover Ideas

Use leftover stir fry vegetables in: – Breakfast omelets or frittatas – Rice or grain bowls – Wraps or quesadillas – Vegetable fried rice

What To Serve With Stir Fry Vegetables

This healthy vegetable stir fry goes well with a variety of dishes, including:

Rice Dishes – Serve with white rice, jasmine rice, brown rice, or cauliflower rice.

Chicken Recipes – Try with teriyaki chicken, Thai basil chicken, or sesame chicken.

Beef – Perfect alongside pepper steak or Mongolian beef.

Pork – Pairs well with honey garlic pork chops or pork tenderloin.

Seafood – Serve with pan-seared salmon, shrimp stir fry, or baked cod.

Final Thoughts

This easy vegetable stir fry recipe is the ultimate guide to cooking fresh veggies with bold flavors in just minutes. Whether you’re cooking up a quick side dish or a light dinner, this flexible recipe makes it easy to eat more vegetables without sacrificing taste.

Give it a try with your favorite stir fry sauce or vegetables and make it your own. It’s a healthy, customizable staple you’ll come back to again and again.

FAQs About Stir Fry Vegetables

Can I use frozen vegetables for stir fry?
Yes, you can! For the best texture, blanch and freeze your own fresh vegetables ahead of time. Store-bought frozen veggies work too, but make sure to stir fry them directly from frozen and avoid overcooking to prevent sogginess.

What is the best oil to use for stir frying?
Use a high-smoke-point oil like avocado oil, grapeseed oil, or light olive oil. These oils can handle the high heat of stir frying without burning.

Why are my stir fry vegetables soggy?
Sogginess is usually caused by overcrowding the pan or using low heat. Stir fry in batches if necessary and use high heat to sear the vegetables quickly while preserving their crispness.

Can I add meat or tofu to this recipe?
Absolutely! Chicken, beef, shrimp, or tofu make great additions. Cook your protein separately first, then add it back in at the final step to avoid overcooking.

How do I make the sauce thicker?
If you'd like a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce at the end of cooking. Cook for an extra minute until it thickens.

How long do leftovers last in the fridge?
Stir fry vegetables will stay fresh in an airtight container for 3 to 5 days in the refrigerator. For best texture, reheat in a hot skillet or wok rather than the microwave.

Is this recipe vegan and gluten-free?
Yes! Just be sure to use coconut aminos or a certified gluten-free soy sauce to keep it both vegan and gluten-free.

↓ Jump to Recipe

Stir Fry Vegetables (Quick & Easy!)

The ultimate guide for stir fry veggies! This easy, healthy vegetable stir fry recipe with simple sauce takes just 15 minutes.

Prep: 5 min | Cook: 10 min | Total: 15 min • Servings: 6 • Calories: 106 kcal

Ingredients

▢2 tbsp Olive oil
▢3/4 cup Onion (sliced thinly into quarter moons)
▢1 1/2 cups Mushrooms (sliced)
▢1 1/2 cups Broccoli (cut into florets)
▢1 cup Snow peas
▢1 1/2 cups Bell peppers (cut into strips; red and yellow)
▢1/4 tsp Sea salt
▢1/8 tsp Black pepper
▢1 tbsp Unsalted butter (or more oil for dairy-free)
▢4 cloves Garlic (minced)
▢2 tbsp Chicken bone broth (or any broth of choice)
▢2 tbsp Coconut aminos

Instructions

Heat oil in a large, heavy-bottom wok over medium-high heat, until very hot. Test with a drop of water — it should sizzle away immediately.
Add mushrooms and onions. Stir fry for 4–6 minutes, until softened.
Add broccoli, snow peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5–7 minutes until crisp-tender.
Push vegetables to the sides to create a well in the center. Add butter and let melt, then add garlic. Sauté for 1 minute until fragrant, then stir into vegetables.
Add broth and coconut aminos. Stir fry 1–2 more minutes until sauce is glossy. Adjust salt and pepper to taste. Serve hot over rice or cauliflower rice.

Notes

Serving size: 2/3 cup stir-fried vegetables
Customization: Feel free to swap in zucchini, carrots, or green beans depending on what’s in season.