Vegetable Stir Fry – Cooking Classy

Vegetable Stir Fry – A beautiful, colorful rainbow of fresh vegetables are sautéed together in a hot skillet or wok and seasoned with an abundantly flavorful sweet and savory stir fry sauce. It’s nutritious and completely delicious!Vegetable stir fry in a white oval platter shown from above on a marble surface with a blue cloth.

Rainbow Vegetable Stir Fry Recipe

Our favorite takeout-style easy vegetable stir fry! Made with a lovely blend of colors and boasting plenty of fresh flavor.

It makes a delicious vegetarian main dish (with a vegan option) that you can serve with brown rice or white rice, or it can double as a side to a healthy protein such as salmon, shrimp or chicken.

In it you’ll find a tasty variety of vegetables and the stir fry sauce will leave you craving more!

It’s easy to substitute here using other vegetables you may have on hand (see ideas below).

So clean out the fridge with all those veggies and make this delicious stir fry!

Vegetable stir fry with bell peppers, carrots, peas, broccoli, red onion, and mushrooms.

Vegetable Stir Fry Recipe Ingredients

  • Liquid: Vegetable broth or chicken broth
  • Sweeteners: Honey
  • Seasonings: Soy sauce, shao xing wine, sriracha, rice vinegar, sesame oil, garlic, ginger
  • Thickener: Cornstarch
  • Dish: Olive oil
  • Vegetables: Button mushrooms, carrots, red and yellow bell pepper, red onion, broccoli, snap peas

Ingredients needed to make vegetable stir fry.

How to Make Stir Fry Sauce

  1. In a medium mixing bowl whisk together broth, soy sauce, honey, shao xing wine, sriracha, rice vinegar, sesame oil, and cornstarch.
  2. Whisk very well until the cornstarch has dissolved.
  3. Set aside.
  4. Don’t forget to stir it once more before adding to the pan as the cornstarch tends to separate again.

How to Stir Fry Vegetables

  1. Heat 1 Tbsp olive oil in a 12-inch skillet or wok over moderately high heat. Add mushrooms and saute 3 minutes.
  2. Add carrots. Sauté for 2 minutes.
  3. Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, broccoli and red onion. Sauté for 2 minutes.
  4. Add broccoli, peas, garlic and ginger and saute 4 minutes or until vegetables are tender crisp.
  5. Whisk the sauce mixture once more then pour into the skillet. Cook and toss until the sauce is thickened about 30 to 60 seconds.
  6. Serve right away. Optionally top with sesame seeds if desired.

Collage of six photos showing how to make vegetable stir fry.

Possible Variations

  • Various mushrooms: Shitake or crimini mushrooms are other great mushroom options here.
  • Use other vegetables: Asparagus, cabbage, baby corn, zucchini, celery (thin sliced), shelled edamame, eggplant or green beans are all good options here.
  • Shaoxing wine substitute: Dry sherry will work for shoaxing wine in this recipe.
  • Reduce sodium: Use low-sodium soy sauce instead of regular if needed to reduce salt content.
  • Vinegar substitute: Apple cider vinegar will work for rice vinegar.
  • Oil alliterative: Peanut oil, canola oil, vegetable oil or refined coconut oil work for olive oil.

Making It Vegan

To make this recipe vegan just be sure to use the vegetable broth option and replace honey with pure maple syrup. Leave everything else as is.

Rainbow stir fried vegetables with sauce in a serving dish.

Helpful Tips for the Best Stir Fry

  • Use a fairly high heat so vegetables have a chance to brown. This is also best for stir fry to help it cook quickly.
  • Only toss vegetables occasionally when stir frying so they have a chance to get some colour.
  • Cut vegetables fairly even in size for uniformity.
  • Be careful not to over-cook the vegetables. They should just be tender crisp when done. The residual heat will continue to soften them a little further even off heat.

How to Store and Reheat

  • Store any leftover in the fridge in an airtight container, keep it separate from rice or it will make rice soggy.
  • Reheat in a skillet over the stovetop over medium heat, stirring frequently.
  • Or reheat in microwave (in a microwave safe dish) tossing occasionally.

Close up photo of stir fried vegetables.More Delicious Stir Fry Recipes to Try

Rainbow stir fried vegetables with sauce in a serving dish.

Vegetable Stir Fry

A beautiful, colorful rainbow of fresh vegetables are sautéed together in a hot skillet or wok and seasoned with an abundantly flavorful sweet and savory stir fry sauce. Nutritious and completely delicious!

Servings: 4

Preparation25 minutes

Cook15 minutes

Ready in: 40 minutes

Stir Fry Sauce

  • 1/4 cup vegetable broth (or chicken broth)
  • 3 Tbsp soy sauce, or more to taste
  • 2 Tbsp honey (or real maple syrup)
  • 2 Tbsp shaoxing wine
  • 2 tsp sriracha (optional for heat)
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp toasted sesame oil
  • 1 Tbsp cornstarch

Vegetables

  • 2 Tbsp olive oil,* divided
  • 6 oz. mushrooms, sliced
  • 2 medium carrots, peeled and sliced ​​on a bias (1 1/4 cups)
  • 1 medium red bell pepper, seeded and chopped into 1-inch chunks
  • 1 medium yellow bell pepper, seeded and chopped into 1-inch chunks
  • 1/2 large red onion, cut into 1-inch chunks
  • 3 cups broccoli florets, cut into small bite size pieces
  • 5 oz sugar snap peas (2 cups)
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp peeled and minced fresh ginger
  • sesame seeds, for garnish (optional)
  • In a medium mixing bowl whisk together broth, soy sauce, honey, shaoxing wine, sriracha, rice vinegar, sesame oil, and cornstarch until the cornstarch has dissolved. Set aside.

  • Heat 1 Tbsp olive oil in a 12-inch skillet or wok over moderately high heat. Add mushrooms and saute 3 minutes.

  • Add carrots. Sauté for 2 minutes.

  • Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, broccoli and red onion. Sauté for 2 minutes.

  • Add broccoli, peas, garlic and ginger and saute 4 minutes or until vegetables are tender crisp.

  • Whisk the sauce mixture once more then pour into the skillet. Cook and toss until the sauce is thickened about 30 to 60 seconds.

  • Serve right away. Optionally top with sesame seeds if desired.

  • *Vegetable oil or peanut oil can be used in place of olive oil for a more traditional option.

Nutrition Facts

Vegetable Stir Fry

Amount Per Serving

Calories 230
Calories from Fat 81

% Daily Value*

Barrel 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Sodium 924 mg40%

Potassium 772 mg22%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 16g18%

Protein 6g12%

Vitamin A 8519IU170%

Vitamin C 182 mg221%

Calcium 83 mg8%

Iron 2 mg11%

* Percent Daily Values ​​are based on a 2000 calorie diet.

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