Ready in about 15 minutes, this vibrant Stir Fry Vegetables recipe is quick, flavorful, and perfect for weeknights. Toss the vegetables with a simple homemade stir fry sauce and serve over white or brown rice, or your favorite noodles for a complete meal.
Table of contents
- Ingredients
- Instructions
- Other vegetables to add
- Ways to add protein
- Dietary options
- More Chinese-style recipe ideas
A fast stir fry is an excellent option when time is short but you still want a satisfying, colorful meal. This Stir Fry Vegetables recipe cooks in roughly 15 minutes and delivers fresh texture and balanced flavor. The secret is high-heat cooking and a bright, savory sauce to coat the vegetables.
If you want to include protein, this guide explains how to add chicken, shrimp, or tofu. For best results, prepare a simple homemade stir fry sauce—just five ingredients and five minutes—and double it so you have extra on hand. The sauce ties everything together and elevates every bite.
Ingredients
- Stir fry sauce – a quick homemade sauce works best. Prepare a simple five-ingredient sauce (soy sauce, hoisin, sesame oil, a little sweetener, and cornstarch or a thickener) for the best results.
- Olive oil or another high-heat oil such as avocado, sunflower, vegetable, or canola oil.
- Bell pepper – I used red for color, but green, yellow, or orange are fine.
- Carrots – thinly sliced for quick cooking.
- Broccoli – small florets so everything cooks evenly.
- Onion – red, white, or yellow, sliced into large pieces.
- Sugar snap peas – crisp and bright.
- Mushrooms – baby bella (crimini), shiitake, or white button, sliced.
- Canned baby corn – drained before adding.
- Canned water chestnuts – drained for crunch.
- Optional garnish: sliced green onions and sesame seeds.
Tip: You can use frozen mixed vegetables—no need to thaw. Add 2–3 extra minutes to the cook time so frozen pieces defrost and heat through.
Instructions
- Prepare the stir fry sauce and set it aside.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat. It’s important the oil is hot before adding vegetables to get good searing and texture.
- Add the bell pepper, carrots, broccoli, and onion. Stir fry for about 3 minutes, tossing frequently so they blister lightly but remain crisp.
- Add sugar snap peas, mushrooms, baby corn, and water chestnuts. Continue stir frying on high for another 4–5 minutes until all vegetables are tender-crisp.
- Pour the prepared stir fry sauce over the vegetables and toss to coat. Cook for 2–3 minutes more until the sauce thickens slightly and everything is heated through.
- Remove from heat, transfer to a serving dish, and garnish with green onions and sesame seeds if desired. Serve immediately with white rice, brown rice, cauliflower rice, or noodles.
Other vegetables to add
Stir fries are extremely adaptable. Mix and match vegetables based on seasonality and what you have on hand. Suggestions:
- Asparagus: cut into 1-inch pieces, add with broccoli.
- Zucchini: sliced into half moons, add with mushrooms.
- Cauliflower: small florets work like broccoli.
- Jalapeños: thinly sliced for heat, add with bell peppers.
- Snow peas: a fine substitute for sugar snap peas.
- Garlic: minced and added near the end for 30 seconds before the sauce.
- Bean sprouts: add at the very end just before the sauce to keep them crisp.
- Spinach: stir in at the end for 30–60 seconds until wilted.
Ways to add protein
To turn this vegetable stir fry into a heartier meal, add cooked or quickly seared protein. Prepare protein first, then cook the vegetables and combine before adding the sauce.
- Chicken: Dice 1/2–1 pound of chicken breast. Stir fry in hot oil for 5–6 minutes until cooked through, remove, then add back with the vegetables before the sauce.
- Shrimp: Use 1/2–1 pound shrimp; cook 1–2 minutes per side until opaque, remove, then return to the pan before adding the sauce.
- Tofu: Press and drain two 14-ounce packages of extra-firm tofu, cube, and stir fry 8–10 minutes until golden. Remove, cook vegetables, then add tofu back in before the sauce.
Dietary options
Gluten-free: Make the stir fry sauce with gluten-free soy sauce and gluten-free hoisin sauce. All other ingredients here are naturally gluten free.
Vegan: This vegetable stir fry is vegan as written. When using store-bought sauces, verify the hoisin or prepared sauces do not include fish-based ingredients.
More Chinese-style recipe ideas
These vegetable stir fry are delicious as a main or a side. For more inspiration, try recipes that pair well with stir fry vegetables, such as honey chicken, beef stir fry, vegetarian noodle dishes, or orange-style or General Tso–inspired preparations.
Recipe summary: Stir Fry Vegetables
Servings: 4 | Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
Ingredients (compact)
- 1/2 cup stir fry sauce (homemade or your preferred brand)
- 1 tablespoon olive oil
- 1 red bell pepper, seeded and sliced
- 1 cup sliced carrots
- 2 cups small broccoli florets
- 1 cup red onion, large slices
- 1 cup sugar snap peas
- 1 cup sliced baby bella mushrooms
- 1 cup canned baby corn, drained
- 1/2 cup canned water chestnuts, drained
Instructions (compact)
- Prepare sauce and set aside.
- Heat oil in large skillet or wok over high heat.
- Stir fry bell pepper, carrots, broccoli, and onion 3 minutes.
- Add snap peas, mushrooms, baby corn, and water chestnuts; stir fry 4–5 minutes.
- Pour sauce over vegetables and cook 2–3 minutes until thickened and hot.
- Serve immediately with rice or noodles; garnish with green onions and sesame seeds if desired.
Nutrition highlights (per serving)
- Calories: 249 kcal
- Carbohydrates: 39 g
- Protein: 8 g
- Fat: 9 g
- Sodium: 852 mg
- Fiber: 7 g
- Vitamin A: high; Vitamin C: high