Stir Fry Veggies
on Jun 13, 2023, Updated Apr 12, 2024
These Stir Fry Veggies in homemade garlic sauce are absolutely delicious! Make takeout style vegetables in your kitchen in minutes with this easy recipe.
You will love these stir fry veggies!
Stir fry veggies are a classic favorite. Whether you serve them alone or as a side dish, everyone will love this takeout style dinner!
These stir fry vegetables are a fool proof delicious recipe that honestly tastes just as good as takeout. Between this and Teriyaki Vegetables you can make all your favorites at home.
I love the rainbow of color and flavor and how easy it is to make vegetable stir fry at home!
No fancy ingredients are needed, just a bunch of fresh veggies and an easy 3 ingredient stir fry sauce!
You can find the full recipe and instructions at the bottom of this post, but here’s what you will need to make veggie stir fry.
Ingredients needed for Stir Fry Veggies
- water chestnuts
- sugar snap peas
- mushrooms
- red bell pepper
- green onions
- broccoli
- garlic
- ginger
- soy sauce
- corn starch
- sesame oil
Substitutions
- Onion: substitute the green onions for yellow onion, white onion, or red onion
- Peppers: Any color of bell pepper will work for stir fry
- Vegetables: Have other veggies to use up? You can also try substituting carrots, cauliflower, green beans, baby corn, bok choy, cabbage, zucchini, or asparagus.
Making stir fry veggies is a great way to use up produce that you already have on hand.
The only thing that I would not recommend is using frozen vegetables for stir fry. The texture just isn’t the same and they will release a lot of water when cooking.
To make it a full meal, you can add your protein of choice: chickpeas, tofu, chicken, or whatever sounds good!
How to Stir Fry Vegetables
Step 1: Add the water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger to a large skillet or jumbo cooker with 1 tablespoon of sesame oil.
Stir fry the vegetables on medium high heat for 20 – 25 minutes, stirring often, until most of the liquid has evaporated and vegetables are cooked but not too soft. Texture is important here, we don’t want everything to be mushy!
Step 2: Make a batch of homemade stir fry sauce and shake it together in a mason jar.
Step 3: Add the stir fry sauce and cook an additional 3 – 5 minutes, stirring frequently, until the sauce is thick and sticking to the vegetables. Serve alone or over white or brown rice for a delicious meal or side dish.
This recipe includes some of the best stir fry vegetables:
- water chestnuts
- sugar snap peas
- mushrooms
- bell peppers
- green onions
- broccoli
- garlic
- ginger
All of these vegetables pair so well together, and compliment the richness of the stir fry sauce. Fresh minced garlic and ginger help tie together all of those oriental flavors of the stir fry sauce.
Never used fresh ginger before? Don’t be afraid! You can buy it at most any grocery store in the produce section. Just cut off the skin/peeling, and dice it up fine just like you would garlic. It’s really so easy!
These vegetables offer a variety of textures and flavors, and when cooked together the result is so delicious!
What stir fry sauce to use for Veggie Stir Fry
For this stir fry vegetables recipe, I use the stir fry sauce recipe that I now use for all of my stir fry recipes: my 3 ingredient homemade stir fry sauce (linked in the recipe card below).
It is ridiculously simple, no fancy long ingredient lists, and tastes incredible every time!
As long as you use it with fresh garlic and ginger (like we are in this recipe!) the sauce is a winner every time.
I’m so glad I discovered this recipe, it has seriously changed my life and we make way more stir fry recipes now more than ever before.
You can read my post on how do you thicken stir fry sauce? for more about why this sauce is the perfect easy choice for making homemade stir fry recipes.
How to serve
- To make low carb: serve over cauliflower rice or low carb noodles
- Rice: brown rice or white rice
- Noodles: Brown rice noodles, lo mein noodles, or ramen noodles
- quinoa, or other grain of choice
- protein of choice (optional) – we love tofu, chickpeas, or other vegetarian meat substitutes
Tips for Success
- Use a big pan to fit all of your veggies nicely without overflowing
- Stir fry vegetables just long enough to where they are cooked, but not mushy
- Don’t skimp on the garlic and onion, and be sure to use the stir fry sauce recipe listed for best flavor
Vegetable Stir Fry FAQs
What Adds Flavor to Stir-Fry?
- Soy sauce: a staple in many stir fry recipes, and the key ingredient in our stir fry sauce. Soy sauce provides a salty and savory flavor to the dish.
- Sesame Oil: Sesame oil adds a mild nutty flavor and can be used for stir frying, or as part of a stir fry sauce.
- Garlic: Minced garlic is a key aromatic flavor for stir fries. It is best used in combination with ginger.
- Ginger: Freshly peeled and minced ginger is often used to add flavor to stir fries. It adds a mildly spicy flavor and pairs well with vegetables.
What veggies go first in a stir-fry?
Vegetables that take longer to stir fry include carrots, onions (excluding green onions), some leafy greens, and broccoli. Vegetables that cook quickly include mushrooms, garlic, ginger, peppers, and snap peas.
More Stir Fry Recipes
Stir Fry Veggies
Ingredients
- 1 tablespoon sesame oil
- 8 oz sliced water chestnuts
- 8 oz sugar snap peas
- 8 oz sliced mushrooms
- 1 red bell pepper, sliced
- 1 bunch of green onions, sliced (around 1 ½ cups worth)
- 4 cups fresh broccoli florets
- 12 cloves of garlic, minced
- ¼ cup minced fresh ginger
- 1 batch stir fry sauce
- white rice, for serving
Instructions
- Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil
- Add the water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
- Stir fry the vegetables for 20 – 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
- Shake together a batch of the stir fry sauce
- Add the stir fry sauce and cook an additional 3 – 5 minutes, until sauce thickens and coats vegetables
- Serve alone or over white rice or noodles of choice
Video
Notes
- If you serve with rice, you may need to salt the rice, dependent on your tastebuds
Do you drain the water chestnuts?
yes, you do.
hello, when making this recipe, should i add water or not?
The recipe does not call for the addition of water.
Everyone loved it.
Where is the sauce recipe? I can’t find it.
It is linked in the recipe ingredients above. Just click on the words “stir fry sauce” in the recipe ingredients and it will take you to the recipe 🙂
The sauce is amazing!!! Simple to make and so delicious! Thank you so very much!
Had this for our dinner tonight, it was lovely, the sauce is great. Definitely have this again. Thx for the receipes.
Excellent plus the sauce
Hello-
When adding chickpeas as the protein, do I cook them with the veggies for 20mins or seperately ?
Thanks, can’t wait to try this week.
Either way would be fine! If you cook them separately just use a bit of sesame oil in the pan.
Best stir fry I’ve ever made. Being bold with the ginger makes a massive difference. The stir fry sauce is delicious too. I’ve a sweet tooth so I added a dessert spoon on sweetener.
I thought 20-25 minutes sounded like a long time but the veg were perfect after 20.
Thank you for the recipe.
Eileen
I’m so glad you enjoyed the recipe Eileen, thanks for taking time to leave a comment! 🙂
Can I use frozen vegetables for this recipe? Or will it turn out kind of soggy?
I wouldn’t use frozen vegetables, the texture would definitely not turn out the same.