Veggie Stir Fry Recipe

This vegetable stir fry is the perfect option for using whatever veggies you have in your fridge in an easy, single-pan recipe!

What is vegetable stir fry?

“Stir fry” refers to a Chinese cooking technique where you cook food quickly by stirring constantly in a lightly oiled wok or pan over high heat, then coat in a sauce. This vegetable stir fry recipe calls for a rainbow of vegetables and a really tasty sauce made with orange juice, soy sauce, and honey.

Is stir fry healthy?

Yes! The vegetables are cooked quickly in a small amount of oil, making for a nutrient-dense meal. Veggies also contain a high amount of water and fiber, and this vegetable stir fry makes it easy to get in a variety of veggies in one meal!

What vegetables go in stir fry?

While this recipe calls for sugar peas, bell pepper, onion, carrots, broccoli, mushrooms, and baby corn, you can really use whatever vegetables you have in your fridge or freezer! There’s no wrong combination, and you can take it in any direction you prefer! I like to include vegetables that are in season for the greatest nutritional punch and flavor.

Vegetable Stir Fry Ingredients

The list is pretty basic but LOADED with veggies. Here’s everything you’ll need:

• Orange Juice – for the sauce, you’ll need 1/2 of a cup of orange juice.
• Soy Sauce – to the orange juice, you’ll add a 1/4 cup of soy sauce.
• Honey – 1 tablespoon of honey adds just a touch of sweetness to round out your sauce. 
• Ginger – 1 tablespoon of fresh grated ginger adds a spicy, earthy flavor.
• Garlic – 3 cloves of minced garlic helps to develop a super flavorful dish.
• Sesame Oil – to stir fry your vegetables, you’ll use 1 tablespoon of sesame oil.
• Cornstarch – to help thicken your sauce, you’ll use 1 tablespoon of cornstarch dissolved in water.
• Sugar Peas – 1 pound of sugar peas adds a little bit of sweetness and crunch to the stir fry.
• Red Bell Pepper – 1 red bell pepper adds beautiful color to the dish.
• Yellow Bell Pepper – 1 yellow bell pepper adds to the vibrancy.
• Onion – 1/2 of a red onion helps develop the depth of flavor. 
• Carrots – 3 carrots, peeled and sliced on a diagonal, give the dish a great crunch element. 
• Broccoli – 1 head of broccoli adds volume to the dish. 
• Mushrooms – 4 ounces of sliced mushrooms give a delicious, umami flavor. 
• Baby Corn – 1 cup of baby corn finishes out our vegetable medley. 
• Sesame Seeds – for a fun garnish, sprinkle sesame seeds on top of your cooked vegetables!

Ingredient Modifications

This recipe is filling and delicious as written, but you can definitely switch things up to your preference or convenience. 

• Use different vegetables: feel free to use whatever vegetables you have on hand or you prefer! You’ll want 5-6 cups of vegetables total.
• Make it gluten free: use a tamari sauce or coconut aminos in place of the soy sauce to make this tasty vegetable stir fry gluten free. 
• Use a store-bought sauce: the sauce in this recipe is super easy to make, but you can also use your favorite premade or store-bought sauce to give the stir fry whatever flavor profile you desire!
• Add protein: while this veggie stir fry is intended to be a vegetarian dish, you can absolutely add ANY protein you love to up the protein content.

Supplies Needed for This Recipe

• Saute Pan or Wok
• Spatula
• Bowl

How to Stir Fry Vegetables

Stir fry is such a simple cooking process and all done in one pan! Here’s how you’ll do it. 

1. Saute the onion, garlic, ginger, and sesame oil – to start, add the oil to a hot skillet over medium-high heat, then add the onion, garlic, and ginger and saute for 3-4 minutes, until slightly browned and fragrant.
2. Add the veggies – add all of the vegetables (except for the baby corn — you’ll add that later) to the pan and give them a toss to combine.
3. Cover and cook – cover and let the vegetables steam for about 7 minutes.
4. Whisk together the sauce – while the vegetables are cooking, combine the orange juice, soy sauce, and honey in a separate bowl.
5. Add the sauce – to the steamed vegetables, add the orange juice, soy sauce, and honey, plus the baby corn, toss to coat, and boil for 3 minutes.
6. Add the cornstarch and water – to thicken the sauce, add the cornstarch and water mixture, give it a stir, and simmer for 1 minute.
7. Garnish and serve – serve over your starch of preference (rice, noodles, etc.) if you wish, garnish with sesame seeds, and enjoy!

Tips for Evenly Cooking Stir Fried Vegetables

When cooking a variety of different vegetables, there are definitely some things you can do to help ensure they all cook evenly in the process.

• Uniform size/thickness. Cut vegetables in as close to a uniform size and/or thickness as possible. This helps all of the veggies to cook at the same pace. 
• Use a small amount of fat. Using a small amount of oil helps cook the vegetables while retaining some firmness and crunch. 
• Heat the pan. This tip may seem obvious, but making sure you are starting with a hot pan and allowing your oil to heat up first will help ensure heat is evenly distributed and veggies all get the same starting off point when cooking.
• Toss or stir. Tossing or stirring frequently ensures even cooking on all sides.

What is the best vegetable stir fry sauce? Store bought or homemade?

There is really no right answer to this! While the simple ingredients in this vegetable stir fry sauce (soy sauce, orange juice, and honey) are just the right amount of sweet, salty, and tangy, it is really up to you and your preference! Make the sauce your own with the flavors you love or use your favorite store-bought sauce if you’re low on time or energy.

Veggie Stir Fry Variations

The sky’s the limit on how you can change up this easy veggie stir fry! You can change it up by using a different sauce (a teriyaki or garlic sauce would be super yummy!) or different veggies (cauliflower, Brussels sprouts, asparagus, or bok choy would be great subs or adds). 

Can I make this Vegetable Stir Fry Recipe in advance?

Sure! An easy way to get a jumpstart on this meal is to prep the veggies in advance so they are cut and ready to toss into the pan when you’re ready to cook. This vegetable stir fry is also good stored in an airtight container in the fridge for 3-5 days. Just make sure to cool your cooked stir fry before putting the lid on the container so that your veggies don’t continue to steam and cook.

Serving Suggestions for Vegetable Stir Fry

Vegetable stir fry is delicious and can be enjoyed on its own, but also pairs great with noodles, rice, quinoa, or even as a vegetable side dish to your main course. 

Storing and Reheating Veggie Stir Fry

This veggie stir fry can be stored in an airtight container in the fridge and is best when consumed in 3-5 days. To reheat, you can either microwave or warm in a skillet on the stovetop. You can also store leftovers in the freezer for up to 3 months — if you’re going this route, I would recommend defrosting in the fridge overnight then reheating in a skillet to crisp the veggies back up!

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Vegetable Stir Fry

By: Cassy Joy Garcia

4 from 1 vote

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Prep Time: 10 mins

Cook Time: 15 mins

Servings: 4 servings

This vegetable stir fry is the perfect option for using whatever veggies you have in your fridge in an easy, single-pan recipe!

Ingredients  

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• ▢ 1/2 cup orange juice
• ▢ 1/4 cup soy sauce
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon ginger grated
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon of cornstarch dissolved in water
• ▢ 1 pound sugar peas
• ▢ 1 red bell pepper sliced
• ▢ 1 yellow bell pepper sliced
• ▢ 1/2 red onion sliced
• ▢ 3 carrots peeled and sliced on a diagonal
• ▢ 1 head of broccoli
• ▢ 4 ounces mushrooms sliced
• ▢ 1 cup baby corn
• ▢ Sesame seeds for garnish

Instructions

• Add the oil to a hot skillet over medium-high heat, then add the onion, garlic, and ginger and saute for 3-4 minutes, until slightly browned and fragrant.
• Add all the vegetables (except the baby corn) to the pan and toss to combine.
• Cover and let the vegetables steam for about 7 minutes.
• Whisk together the orange juice, soy sauce, and honey in a bowl.
• Add the orange juice, soy sauce, and honey, plus the baby corn, to the pan and toss to coat. Bring to a boil and cook for 3 minutes.
• Add the cornstarch and water mixture, stir, and simmer for 1 minute.
• Serve over your starch of preference (rice, noodles, etc.) if you wish, garnish with sesame seeds, and enjoy!

Nutrition Information

Nutrition Facts

Vegetable Stir Fry

Amount per Serving

Calories

231

% Daily Value*

Fat

 

4.8

g

7

%

Saturated Fat

 

0.7

g

4

%

Sodium

 

507.3

mg

22

%

Carbohydrates

 

45.6

g

15

%

Fiber

 

8.7

g

36

%

Sugar

 

21.9

g

24

%

Protein

 

8.5

g

17

%

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

Recipe Notes

For evenly cooked vegetables:

• Cut vegetables in as close to a uniform size and/or thickness as possible. This helps all of the veggies to cook at the same pace. 
• Use a small amount of oil to cook the vegetables while retaining some firmness and crunch. 
• Make sure you start with a hot pan and allow your oil to heat up first to help ensure heat is evenly distributed and veggies all get the same starting off point when cooking.
• Tossing or stirring frequently ensures even cooking on all sides.