Quick and easy vegetable stir fry is better-than-takeout!! It is lightly sauced, full of flavor, and easily customizable.
15 Minute Stir Fry!
We love all Asian food, and we are pretty big fans of take-out. We especially like to try little family-run restaurants and get a taste for their authentic or signature dishes.
But sometimes, you just want to make your own! That way I can control what’s in it, and tailor it for our family.
One of my favorite better-than-takeout dishes to make at home is this vegetable stir fry. It is quick (only 15 minutes) and I can use up what ever veggies I have in the fridge!! I do typically like to have snap peas, carrots, peppers, and onions as a base. But don’t be afraid to mix it up and add what you have!
The veggies are cooked up, with a bit of a crisp, and lightly sauced. It’s simple, and SO delicious!
How to Make Vegetable Stir Fry
VEGGIES. Heat the oil in a large skillet or wok on medium-high heat. Add the carrots and onion and stir fry for 2 minutes. Add all of the remaining vegetables and garlic and stir fry for another 5-7 minutes until the vegetables are tender-crisp.
SAUCE. Make a soy sauce mix by adding soy sauce, brown sugar, sesame oil, chicken broth and cornstarch.
COMBINE + SERVE. Pour over veggies and cook until sauce has thickened (add this after adding carrots – should only be another 5 minutes or so). Sprinkle with toasted sesame seed and serve over cooked rice.
Our staples veggies are bell pepper, carrots, green beans, mushrooms, and baby corn. You are welcome to add in your favorites! *To get the best result you should cut all of the veggies to be the same small size!
To make this dish spicy, incorporate red pepper flakes into your sauce or top the veggies with a few dashes of sriracha sauce.
Add in a protein like cooked shrimp, chopped chicken breasts, or even cooked and chopped pork/beef. Make sure you cook the meat separately from the veggies and then incorporate it at the end to finish the dish out.
Sauce: If your sauce is too thin I would make a cornstarch slurry and then mix it in to the sauce. If your sauce is too thick I would recommend mixing in more water/chicken broth.
STORE cooked veggies in the fridge for up to 5 days. Reheat in the microwave until warmed through. P.S. this makes a great meal prep lunch option!
To make ahead of time, chop these veggies and keep them in an airtight container in the fridge until you are ready to cook them. You can also make the sauce up to 3 days ahead of time and keep it refrigerated in an airtight container.
I would not recommend FREEZING cooked vegetables because the texture could change severely after being frozen and thawed again. If you wanted to freeze raw vegetables you should blanch them for 1-3 minutes to help them maintain their color and texture during the freezing process.
For more delicious Asian dishes try:
- Homemade Drunken Noodles
- Sweet and Sour Chicken
- Beef and Broccoli
- Thai Chicken
- Instant Pot Butter Chicken
Vegetable Stir Fry Recipe
- 1 tbsp oil
- 1 medium onion - sliced thin
- 1 c carrots - diagonally sliced
- 2 c broccoli florets
- 2 c sugar snap peas
- 1 large red bell peppers - cut into strips
- 1 large yellow bell peppers - cut into strips
- 1 tsp garlic - minced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 c chicken broth
- 1/2 tbsp cornstarch
- 2 tsp sesame seeds - toasted
- Heat the oil in a large skillet or wok on medium-high heat. Add the carrots and onion and stir fry for 2 minutes.
- Add all of the remaining vegetables and garlic and stir fry for another 5-7 minutes until the vegetables are tender-crisp.
- Make a soy sauce mix by adding soy sauce, brown sugar, sesame oil, chicken broth and cornstarch.
- Pour over veggies and cook until sauce has thickened (add this after adding carrots – should only be another 5 minutes or so). Sprinkle with toasted sesame seed and serve over cooked rice.