Stir fry vegetables recipe with homemade stir fry sauce.
Make delicious and healthy takeout style stir fry from your own kitchen!
This rainbow veggie stir fry is packed full of flavor!
Stir fry veggies are a classic favorite – whether you serve them alone or as a side dish, everyone will love this simple recipe!
I love the rainbow of color and flavor and how easy it is to make!
No fancy ingredients are needed, just a bunch of fresh veggies and an easy 3 ingredient stir fry sauce!
how to make stir fry vegetables
First, add 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.
Cook 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!
Add stir fry sauce and cook an additional 3 – 5 minutes, stirring frequently, until sauce is thick and sticking to the vegetables.
Serve alone or over white or brown rice for a delicious meal or side dish.
What are the best vegetables to put in stir fry?
This recipe includes some of the best stir fry vegetables:
- water chesnuts
- 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.
If you want to substitute any of these veggies for another stir fry veggie, check out my post on the best vegetables to use in stir fry recipes for more tips and tricks!
Fresh minced garlic and ginger help tie together all of those oriental flavors of the stir fry sauce.
If you read my post on stir fry sauce, you know how important this step is!
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!
I am a big veggie lover, so this is like heaven in a skillet to me. I love eating so much fresh produce!
What stir fry sauce to use
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.
It’s 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.
Would you just look at that big beautiful pan of veggies?!
This recipe easily serves 4 people, and makes a huge amount of veggie stir fry.
The pan pictured is called a Jumbo Cooker. I purchased mine at Walmart and I’ve been a big fan ever since.
I believe I’m now on my third jumbo cooker in the last 8 years! It’s a well used and well loved pan in our house, and perfect for making huge stir fry recipes in!
What to serve with stir fry veggies
- white rice
- brown rice
- quinoa, or other grain of choice
- protein of choice (optional) – we love tofu or chickpeas!
Best tips for cooking your stir fry vegetables
- 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
Bring the magic of takeout to your kitchen with this easy and yummy stir fry recipe!
More Stir Fry Recipes to try:
- Stir Fry Sauce
- Broccoli with Garlic Sauce
- Vegan Chickpea Stir fry bowl
- Cauliflower Tofu Fried Rice
- Honey Ginger Tofu Stir Fry
- Broccoli Tofu Stir Fry
- 30 Minute Chickpea Stir Fry
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe pictures!
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Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
6 Serving Size:
1
Amount Per Serving:Calories: 159 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 101mg Carbohydrates: 29g Fiber: 8g Sugar: 6g Protein: 7g
Rob says
This was amazing!
Sam says
How many servings is this?
Joy Shull says
4 servings as a main dish, probably closer to 6 as a side dish.
Candace Stone says
Are you sure 1/4 cup minced ginger?? Seems like a LOT of ginger!
Joy Shull says
That’s what I used! I love the flavor that ginger adds. But you can always use less if you want!
Jessica says
If I want to add chickpeas to this when do you suggest I do that? With the rest of veggies? Roast them first? I was going to combine this recipe with your other stir-fry with chickpeas and baby corn. Yum!
Joy Shull says
Hey Jessica!
You can do it either way! Either put the chickpeas in with the other veggies or roast them separately. The easiest way would be to cook them with the veggies, but if you want them crispy you might want to roast them. Enjoy!!
Kathy Riggins says
I followed your recipe and it was delicious! You nailed it! I will make this again and again!!!
Joy Shull says
So glad you enjoyed the recipe!