Stir Fry Veggies
Updated Feb 09, 2026
These homemade Stir Fry Vegetables with garlic sauce taste better than your favorite takeout! Make delicious stir fry in your own kitchen with this easy recipe.
Stir fry vegetables
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!
⭐️Review⭐️
“The sauce is amazing!!! Simple to make and so delicious!”
You can find the full recipe and instructions at the bottom of this post, but here is everything you will need to make veggie stir fry.
Ingredients needed
- Vegetables: water chestnuts, sugar snap peas, mushrooms, red bell pepper, green onions, broccoli, garlic, and ginger. Fresh vegetables are a must in this recipe and I do not recommend using frozen ones.
- 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.
- Corn starch: this is used to thicken the stir fry sauce.
- Sesame oil: sesame oil is used to cook the vegetables in as well as in our homemade stir fry sauce.
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.
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 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: Add the ingredients for the stir fry sauce to a mason jar. Screw the lid on tightly and shake the ingredients up to combine them.
Step 3: Add the stir fry sauce to the vegetables and cook for 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.
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!
As long as you use it with fresh garlic and ginger (like we are in this recipe!) the sauce is a winner every time. Minced garlic is a key aromatic flavor for stir fries. It is best used in combination with ginger.
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 stir fry vegetables
- 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: this stir fry would pair great with chicken, beef, or tofu.
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.
⭐️Review⭐️
“I followed your recipe and it was delicious! You nailed it! I will make this again and again!!!”
Vegetable Stir Fry
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 1/2 cups worth)
- 4 cups fresh broccoli florets
- 12 cloves garlic, minced
- 1/4 cup minced fresh ginger
For the stir fry sauce
- 1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari
- 1/4 cup toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Add 1 tablespoon of sesame oil to a large skillet and heat it to medium high heat.
- 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.
- Add all of the ingredients for the stir fry sauce to a mason jar. Screw the lid on tightly and shake to combine.
- Add the stir fry sauce to the vegetables and cook for an additional 3-5 minutes, until the sauce thickens and coats vegetables.
- Serve your stir fry vegetables over white rice or noodles of choice.
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.
can this be made a day in advance? And if yes, how best to store it?
So easy and yummy! Now that our garden is ripe with a surplus of veggies, this recipe has become a weekly dish. I’ve been telling everyone about it!
I love it! Thanks for sharing! 🙂
Great recipe! It was super quick and easy to prepare ! I love that it’s one pan too! At the end I added a bag of precooked shrimp and 3 packages of konjac noodles (to make it low carb) and it was super delicious!! This is definitely going into regular recipe rotation!
So glad you enjoyed the recipe!
Hi!
I am also looking for that perfect stir fry sauce and would love to try yours. Just curious though…How much soy sauce, sesame oil, cornstarch do I use? Just want to make sure it comes out perfect. Thanks in advance.
Hi Maria! Here is my exact recipe: https://buildyourbite.com/3-ingredient-homemade-stir-fry-sauce-recipe/. Just scroll down to the bottom of the post for a printable recipe card with the amounts and instructions. Enjoy!
What is the nutritional value of this dish? Like in kcals amounts of fat, sodumium, etc.
Hi Lois,
I have updated the recipe card to include nutritional information 🙂
I followed your recipe and it was delicious! You nailed it! I will make this again and again!!!
So glad you enjoyed the recipe!
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!
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!!
Are you sure 1/4 cup minced ginger?? Seems like a LOT of ginger!
That’s what I used! I love the flavor that ginger adds. But you can always use less if you want!
How much garlic do you use?
How many servings is this?
4 servings as a main dish, probably closer to 6 as a side dish.