vegetable stir fry

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.

Vegetable Stir Fry

vegetable oil

carrots (peeled and sliced)

mushrooms (sliced)

broccoli florets

bell peppers (sliced,

snow peas (trimmed)

water chestnuts

baby corn

garlic (minced)

ginger (minced)

salt and pepper

vegetable broth (can

soy sauce

honey

cornstarch

Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.&nbsp;

Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.

Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.&nbsp;

Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

In a bowl, whisk together the vegetable broth, soy sauce and honey.

Pour the soy sauce mixture over the vegetables and cook for 30 seconds.

In a small bowl mix the cornstarch with a tablespoon of cold water.

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.&nbsp;

Serve immediately, over rice if desired.

Recipe video above. Any vegetables are totally scoffable when they&#x27;re smothered in a tasty Chinese gravy! Use any veg you want - just add them according to the cook time (hard veg in first, leafy veg in last). For a quick hit of protein, toss in some cubes of firm tofu. For a chicken version, use this Chicken Stir Fry. Recipe works with Charlie - see Note 4.

Saucy Vegetable Stir Fry

garlic (, finely chopped)

tbsp ginger (, finely sliced (optional))

onion (, peeled and sliced)

carrot (, large)

buk choy

mushrooms (, sliced 3mm / 1/8" thick)

tbsp cornflour / corn starch

tbsp soy sauce (, light or all purpose (not dark soy) (Note 2))

tsp Oyster Sauce

tbsp Chinese Cooking Wine

tsp sesame oil ((optional))

white pepper ((or black))

/ 185 ml water

green onions

Sesame seeds

Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10&quot; thick

Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5&quot; wide pieces. Keep leaves separate from stems, they will be cooked at different times.

Vegetable Prep:

Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.

Sauce (Charlie - Note 4):

Heat oil in a wok or large heavy based skillet over high heat.

Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.

Add carrot, capsicum and stems of buk choy - stir for 1 minute.

Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.

Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don&#x27;t overcook so they become floppy and limp - they should be just cooked, &quot;crisp tender&quot;.

Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn&#x27;t go astray either!

Cooking:

This simple stir fry recipe is a website favorite!

Asian Vegetable Stir Fry

sesame oil

water

red bell pepper,

garlic clove, (minced)

ginger

carrots

shiitake mushrooms,

cashews

bok choy

chicken broth ((can use vegetable broth))

In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.

Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.

Serve alone or over rice or noodles.

https://embed.mediavine.com/videos/wuwsjipk2qaj0yrabh0w

Asian Vegetable Stir Fry is an easy stir fry recipe that is perfect for a weeknight dinner.

Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!

Chicken and Vegetable Stir-Fry

(14 1/2 ounces) chicken broth

tbsp sugar

tsp McCormick® Garlic Powder

tsp McCormick® Ginger, Ground

tsp red pepper

tbsp oil

chicken breasts

red bell pepper strips

sugar snap peas

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

The BEST Vegetable Stir Fry Recipe

carrot (sliced)

baby corn spears (drained)

mushrooms

whole pepper (red, yellow or orange) (seeded and sliced)

Tbsp cooking oil ((extra light olive oil

unsalted butter

garlic

tsp ginger (minced)

chicken broth ((or vegetable broth for vegetarian))

soy sauce ((use Tamari

Tbsp honey

¼ tsp hot sauce (optional (Frank's

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Vegetable stir fry is a quick and easy option for dinner, plus it&#039;s super flexible and a great way to use up leftovers from your fridge!

Easy Vegetable Stir Fry

soy sauce (0.24)

water (0.00)

Tbsp brown sugar (0.08)

tsp toasted sesame oil (0.10)

garlic, minced (0.16)

broccoli (1.34)

carrots (0.33)

mushrooms (1.69)

sugar snap peas (2.99)

onion

red bell pepper (1.50)

Tbsp cooking oil (0.16)

tsp sesame seeds (0.06)

Make the stir fry sauce first. Combine the soy sauce, water, brown sugar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set the sauce aside.

Chop the vegetables into similar-sized pieces. It&#39;s up to you whether you slice, dice, or cut into any other shape you prefer.

Add the cooking oil to a very large skillet or wok. Heat over medium-high. When the pan and oil are very hot (but not smoking), add the hardest vegetables first: carrots and broccoli. Cook and stir for about a minute, or just until the broccoli begins to turn bright green.

Next, add the mushrooms and sugar snap peas. Continue to cook and stir for a minute or two more, or just until the mushrooms begin to soften.

Finally, add the softest vegetables, bell pepper and onion. Continue to cook and stir just until the onion begins to soften.

Give the stir fry sauce another brief stir, then pour it over the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the vegetables from the heat, or continue to cook until they are to your desired doneness.

Top the stir fry with sesame seeds and serve!

This veggie stir fry is simple and quick to make. You will need 6 to 7 cups of vegetables. Choose a variety of colors and textures. We like to keep about half of the vegetables on the heartier side (like broccoli and carrots). Add the heartier veggies to the pan first and cook for a few minutes before adding quicker cooking vegetables like scallions, bell pepper, and snow peas. This way, all the vegetables turn out perfectly cooked. The stir fry sauce can be made in advance. It is extra delicious when made with fresh ginger and garlic, but if you do not have these on hand, you can leave them out.

Garlic Ginger Veggie Stir Fry

carrots,

mushrooms, sliced,

bell pepper, sliced

scallions,

snow peas

tomatoes,

neutral oil like vegetable or avocado oil

garlic cloves,

ginger (thumb-size piece of ginger)

stock

Shaoxing wine, substitute dry sherry

sugar

white pepper

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

Spring Veggie Stir-Fry

Fusia Reduced Sodium Soy Sauce

SimplyNature Organic Wildflower Honey

arrowroot starch or corn starch

garlic, pressed

red pepper (scale back

SimplyNature Organic Coconut Oil

salt

In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.

Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)

Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.

Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

This is the most colorful stir-fry I've ever seen! It definitely captures the spirit of spring. I hope you're having fun in Morocco!

Kate hi and regards from Cyprus. I made the stir fry today and it was so delicious it finished before I got the chance to take a picture of it. My husband and daughters loved it. Thanks so much.

Oh I cant wait to try this !!! thank you Kate =)

What a beautiful blog you are writing! A pleasure for the eyes and palate!

Made the veggie stir fry a couple of nights ago--absolutely fantastic! My wife and I loved it, especially the sauce.  I added a single head of baby bok choy as well.  Tonight, it's on to Sweet Potato and Black Bean Tacos.  You might actually make me a vegetarian!

Made this with your crispy tofu recipe and included some fresh spring peas (that I picked up at Aldi) served over basmati brown rice. Delicious!! It will be included in our regular rotation-Thank you!

Hi Kate, I'm new to your blog. Just wanted to let you know that I made this for lunch today—super fast and really delicious! Thank you! I had it over brown rice.

This dish is amazing! The sauce has particularly delicious flavor and spice with the ginger and crushed red pepper!! Easy to enjoy being healthy with this one and several other recipes of yours that I have tried!

I thought I had already rated this receipe, but this is going to be my go to receipe for stir-fries!  It is so yummy!  I didn't have asparagus (but now that's it's in season here, I'm be trying it) and so used green beans.  I used it as a main dish so I increased the amounts.  Love the ginger in the recipe, really good flavors.  Thanks Kate.

This was really good. We made it just like the recipe but used ground ginger. The flavor was great (used honey), veggies were done just right n tasted great. We fried two eggs, chopped them up, and served it all over brown rice. It kind of destroyed my non stick pan tho. Maybe from the high heat. Thats the only bad part.

Tastiest stir-fry I've ever made (and, boy, I love a stir-fry). And so simple to make. As always, nothing but the best from Cookie &amp; Kate!

This worked beautifully for me! I substituted based on what I had: red pepper, asparagus, and edamame. Really nice with a sprinkle of scallions and sesame seeds on top too!

The Spring Veggie Stir-Fry is one of my new favorite go-to recipes.  Thank you Kate!  Quick, easy and delicious.  The sauce blends nicely with a variety of other vegetables ... usually a mix of what's in my fridge :o)

This recipe is just one of the many I have tried and continue to make from cookieandkate.com.  And I am excited to say I received my copy of the new cook book!  Loving it!

So delicious!  I love the how the sauce isn't full of refined sugar. I'll definitely use this sauce in the future.  I served over brown basmati rice with scrambled eggs.

This is soooo good!  I have already made this a couple of times. My husband and I absolutely love it.  Why go out when you can eat this yummy and healthy food at home. Thank you so much for this recipe!

Very tasty and simple! I had all the ingredients on hand and there is just enough sweet that makes me forget it is so healthy.

Hubs and I loved this! We used sugar snap peas instead of asparagus since that's what we had on hand, and we threw in some swiss chard as well. We doubled the sauce (seriously, this sauce is amazing) and added udon noodles and your crispy baked tofu recipe, and it was the perfect amount for 2 nights of dinners and a work lunch too. Can't wait to make it again!

Another delicious recipe, my husband is loving my cooking since i discovered your website!

Simple one-pan Thai Style Vegetable Stir Fry recipe loaded with colourful vegetables in quick sweet and savoury sauce. Serve with plain jasmine rice as a main meal or pair it with other dishes and serve it as a side dish.

Thai Vegetable Stir Fry

broccoli

Baby corn (About 5.3 ounces, Slice lengthwise and

10-12 Mangetout/ snow peas/ sugar snap peas (Trim and discard the both end tips)

Carrot (Cut thin slices)

150 gram Mushroom (Cut thin slices)

Garlic (Finely chopped)

Red chilli pepper (Cut thin slices)

tbsp Oil (Vegetable or neutral flavour oil)

tbsp Vegetarian oyster sauce (Or regular oyster sauce)

tbsp Soy sauce (All-purpose soy sauce

Sugar

Water

½ tsp Corn starch

First prepare and gather all the vegetables. In a small bowl mix the stir fry sauce ingredients and set it aside.

Heat the large non-stick wok or skillet over medium-high heat, drizzle oil.

Add garlic and stir just for few seconds, add broccoli, follow with the baby corn and carrot. Toss it well for few seconds, add a tablespoon of water and cook for 1-2 minutes.

Next add the mushroom, follow with mangetout and stir it well. Pour the sauce mixture over the vegetables and combine everything well.

Cook until the sauce thicken and glossy and the vegetables are crisp-tender or your desire tender.

Turn off the heat and transfer to serving plate. Serve immediately while hot with plain rice or noodles.

Yummy vegetable stir fry with Thai peanut sauce is a fabulous way of taking in a variety of vegetables.

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Top 17 vegetable stir fry recipes from across the web

The most viewed vegetable stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Stir Fry

Saucy Vegetable Stir Fry

Asian Vegetable Stir Fry

Chicken and Vegetable Stir-Fry

The BEST Vegetable Stir Fry Recipe

Easy Vegetable Stir Fry

Garlic Ginger Veggie Stir Fry

Garlic Ginger Veggie Stir Fry

Spring Veggie Stir-Fry

Thai Vegetable Stir Fry

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Thai Mixed Vegetable Stir Fry (Pad ...

Thai Mixed Vegetable Stir Fry (Pad ...

General Tso's Chickpea Stir Fry

Chicken Stir Fry

Asian Vermicelli Stir-Fry

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The most viewed vegetable stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine