Vegetable Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A colorful medley of crisp-tender vegetables in a savory garlic-ginger sauce. A fast, healthy, customizable dinner that beats takeout and comes together in 20 minutes.
By Mia HartwellUpdated November 9, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A colorful veggie stir fry in 20 minutes
- Loaded with vegetables and fiber
- Vegan-friendly and better than takeout
- Endlessly customizable
Vegetable Stir Fry
25 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 260kcal
- Protein
- 9g
- Carbs
- 36g
- Fat
- 9g
- Fiber
- 6g
- Sugar
- 10g
Step-by-Step Instructions
- 1
Whisk the soy sauce and honey together; mix the cornstarch and water separately.
- 2
Heat the sesame oil in a wok or large skillet over high heat.
- 3
Add the broccoli and carrots and stir-fry 3-4 minutes.
- 4
Add the peppers, snap peas, and mushrooms and stir-fry 2-3 minutes until crisp-tender.
- 5
Add the garlic and ginger and cook 30 seconds, then pour in the sauce and the cornstarch slurry.
- 6
Toss until glossy and thickened, about 1 minute, and serve over rice.
Pro Tips for the Best Results
- Prep all the vegetables before you start — stir-frying moves fast.
- Keep the heat high so the vegetables char and stay crisp instead of steaming.
- Add vegetables by density, with the firmest first, so everything finishes crisp-tender.
- Add tofu, edamame, or cashews for extra protein.
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How to Cook Vegetable Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Prep everything first
Stir-frying is fast and unforgiving, so mix your sauce, make the cornstarch slurry, and cut all the vegetables before the pan heats up. Once you start, there's no time to chop.
Cook hot and in stages
A screaming-hot pan gives you char instead of steam. Add the densest vegetables first and the quick-cooking ones later so everything finishes crisp-tender at the same time. Bloom the garlic and ginger for just 30 seconds at the end.
Sauce and thicken
Pour in the sauce and the cornstarch slurry and toss for about a minute, until it tightens into a glossy glaze that clings to the vegetables. Serve immediately over rice while everything is still crisp.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to keep the vegetables crisp. Store separately from the rice.
Serving Suggestions
This vegetable stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen vegetables?+
Yes — no need to thaw; add a minute or two to the cook time and drain any excess liquid.
How do I make it a full meal?+
Add crispy tofu, edamame, or a fried egg, and serve over rice or noodles.
Is it vegan?+
Use maple syrup instead of honey and it's fully vegan.
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