This Easy Vegetable Stir Fry is a quick, colorful, and satisfying way to get dinner on the table fast. Packed with vibrant veggies and tossed in a savory, slightly sweet soy-based sauce, it’s a wholesome meal that comes together in just 20 minutes. Whether you’re looking for a meatless main or a flavorful side dish, this stir fry delivers on taste and ease.
With crisp-tender vegetables like bell peppers, broccoli, and sugar snap peas, every bite has the perfect mix of texture and flavor. The garlic-forward sauce is enhanced with toasted sesame oil and a touch of sweetness from sugar or honey, making it incredibly versatile and family-friendly. Serve it over steamed rice, noodles, or enjoy it on its own for a light and nutritious meal.
Why You'll Love this Vegetable Stir Fry Recipe
- Packed with flavor. The homemade stir fry sauce is rich with umami from soy sauce, balanced by tangy rice vinegar, aromatic garlic, and the nutty finish of toasted sesame oil. It clings perfectly to every bite and brings all the veggies together into one cohesive, flavorful dish.
- Fast and easy. From start to finish, this dish takes just 20 minutes. Perfect for busy weeknights when you want something nutritious and satisfying with minimal cleanup, and with steps that are easy enough for beginners.
- Customizable. Use whatever vegetables you have on hand. Stir fry is a great way to clean out the fridge while still delivering a delicious meal that can be tailored to any taste or dietary need.
- Naturally vegan and dairy-free. No need for substitutions or special ingredients — this stir fry is plant-based and full of fresh goodness. It's a great option for those following a vegan diet or avoiding dairy.
- Great for meal prep. This dish holds up well in the fridge and can be reheated for quick lunches or dinners throughout the week. The flavors even deepen a bit as it sits, making leftovers extra tasty.
Ingredient Notes
To make this quick and easy Vegetable Stir Fry, you will need the following ingredients (full measurements in recipe card below):
- garlic – minced for bold flavor. Substitute with garlic paste or garlic powder in a pinch.
- soy sauce – the base of the sauce. Use tamari for a gluten-free version.
- dark soy sauce – adds depth and rich color. Substitute with additional regular soy sauce if needed.
- rice vinegar – provides acidity and balance. Substitute with apple cider vinegar or white vinegar.
- toasted sesame oil – adds a nutty, roasted aroma and finish. No close substitute.
- granulated sugar – adds a touch of sweetness. Substitute with honey or use maple syrup for a vegan alternative.
- avocado oil – for stir-frying due to its high smoke point. Substitute with vegetable or canola oil.
- carrot – peeled and sliced. Substitute with parsnip or daikon radish.
- mushrooms - shiitake or button mushrooms adds umami and meaty texture. Use cremini or portobello mushrooms as alternatives.
- bell peppers – add sweetness and crunch. We use yellow and red peppers but feel free to use green bell pepper if preferred.
- broccoli – for texture and nutrition. Substitute with cauliflower florets.
- sugar snap peas – add a crisp, slightly sweet bite. Substitute with snow peas.
- salt – to season to taste.
- toasted white sesame seeds – for garnish and a little crunch.
You will also need measuring cups and spoons, mixing bowl, large skillet or wok, and a spatula or wooden spoon.
How to Make the Best Vegetable Stir Fry
- Make sauce. In a small mixing bowl, combine garlic, soy sauce, dark soy sauce, vinegar, sesame oil, and sugar. Stir well until smooth. Set aside.
- Sauté mushrooms and carrots. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add carrots and mushrooms and sauté until tender and the mushrooms start to brown, about 3-4 minutes.
- Add remaining veggies. Add bell pepper, broccoli, snap peas, and salt. Stir well to combine and cook until tender, about 2-3 minutes.
- Add sauce. Add the sauce and toss well until the vegetables are evenly coated, about 1 minute.
- Add sesame seeds. Add a sprinkle of sesame seeds and serve immediately.
Recipe Variations
- Add tofu. Pan-fry cubes of tofu until golden, then toss with the veggies and sauce for added protein.
- Spice it up. Add red pepper flakes, sriracha, or chili garlic sauce to the stir fry sauce for a spicy kick. You can also use fresh chili for extra heat and flavor.
- Change the veggies. Swap in green beans, zucchini, cabbage, or baby corn depending on what you have. This makes the dish adaptable and great for reducing food waste.
- Add noodles. Stir in cooked noodles like lo mein or rice noodles to make it a more filling main dish. Noodles absorb the sauce beautifully and stretch the dish further.
- Top with nuts. Garnish with toasted peanuts or cashews for extra crunch and a nutty flavor boost. This simple addition adds both texture and a protein-rich finish.
How to Serve
This quick Vegetable Stir Fry is delicious served on its own, or paired with some of my favorite sides including:
- Steamed Rice or Easy Coconut Rice
- Vegetable Dumplings
- Shrimp Egg Rolls
- Tofu Soup
- Pickled Red Onions
- Sesame Noodles
For more Asian inspired recipes, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Prep everything first. Stir frying happens quickly, so have all ingredients chopped and sauces mixed before you begin cooking.
- Use high heat. Stir fry at high heat for that signature sizzle and sear on the vegetables. It helps them stay crisp and flavorful.
- Don’t overcrowd the pan. If necessary, cook the veggies in batches to maintain that char and avoid steaming.
- Stir constantly. Keep the ingredients moving in the pan to ensure even cooking and prevent burning.
- Taste and adjust. Before serving, taste and add more soy sauce, vinegar, or sesame oil if needed for balance.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat in a skillet over medium heat until warmed through.
How to Freeze
Freeze stir fry in a freezer-safe container for up to 2 months. For best texture, slightly undercook the vegetables before freezing. Thaw overnight in the fridge and reheat before serving.
FAQ
Yes! This recipe is great with added protein like tofu, tempeh, or even cooked chicken, shrimp, or beef. Just be sure to cook any meat separately before combining with the veggies and sauce. This ensures everything stays tender and flavorful without overcooking, and lets the veggies remain the star of the dish. You can also use plant-based meat alternatives if you're keeping it vegetarian.
Absolutely. Use tamari or a gluten-free soy sauce alternative and double-check that all other ingredients (like vinegar and sesame oil) are gluten-free. Serve with gluten-free noodles or rice to complete the meal.
Cook over high heat and avoid overcrowding the pan. Stir frequently, and don’t overcook — veggies should be just tender but still bright and crisp for the best texture. Flash-cooking helps retain nutrients and that signature stir-fry crunch, so have everything prepped before you start. Also, make sure your pan is hot enough before you begin adding the vegetables.
Use a high smoke point oil like avocado, vegetable, or canola oil. Avoid olive oil, which can burn at high temperatures commonly used in stir fry. Avocado oil also adds a mild, neutral flavor that lets the sauce and veggies shine without interference. Peanut oil is another excellent option that works well in many Asian-style dishes.
Yes, but for best results, thaw and pat them dry before stir frying. This helps prevent excess moisture, which can make the stir fry soggy. Frozen vegetables may not hold the same crunch as fresh, but they are a great convenience option and still taste delicious when cooked quickly. They're perfect when you're short on time or want to avoid extra prep work.
More Stir Fry Recipes
- 60 Chinese Takeout Recipes at Home
- Tofu and Mushroom Stir Fry
- Beef and Broccoli Stir Fry
- Beef Noodle Stir Fry
- Garlic Shrimp Stir Fry
- Stir-Fried Rice Cakes with Shrimp
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Recipe
Easy Vegetable Stir Fry
- Total Time: 20 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
This Easy Vegetable Stir Fry is a quick, colorful, and satisfying way to get dinner on the table fast. Packed with vibrant veggies and tossed in a savory, slightly sweet soy-based sauce, it’s a wholesome meal that comes together in just 20 minutes. Whether you’re looking for a meatless main or a flavorful side dish, this stir fry delivers on taste and ease.
Ingredients
For the sauce:
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon granulated sugar or honey
For the stir-fry:
- 2 tablespoons avocado oil
- 1 carrot, diagonally sliced
- 1 cup shiitake mushrooms or button mushrooms, sliced
- 1 red bell pepper, seeded and sliced into1.5-inch strips
- 1 yellow bell pepper, seeded and sliced into1.5-inch strips
- 2 cups broccoli florets, bite-sized
- 1 cup sugar snap peas, ends removed
- ½ teaspoon salt
- 1-2 teaspoons toasted white sesame seeds (for garnish)
Instructions
- In a small mixing bowl, combine garlic, soy sauce, dark soy sauce, vinegar, sesame oil, and sugar. Stir well until smooth. Set aside.
- In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add carrots and mushrooms and sauté until tender and the mushrooms start to brown, about 3-4 minutes
- Add bell pepper, broccoli, snap peas, and salt. Stir well to combine and cook until tender, about 2-3 minutes.
- Add the sauce and toss well until the vegetables are evenly coated, about 1 minute.
- Add a sprinkle of sesame seeds and serve immediately.
Notes
How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat in a skillet over medium heat until warmed through.
How to freeze: Freeze stir fry in a freezer-safe container for up to 2 months. For best texture, slightly undercook the vegetables before freezing. Thaw overnight in the fridge and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Chinese
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