Vegetable Stir Fry

Our Vegetable Stir-Fry is packed with broccoli, bell peppers, mushrooms, carrots, and snow peas, and it’s all tossed in a savory sauce with a zing of fresh lime juice.

For more awesome stir-fry recipes, try our Chicken Stir Fry or this Pineapple Beef Stir Fry!

It’s a fast, flavor-forward dish that comes together in under 30 minutes, making it perfect for a meatless main course or as a colorful side dish.

One of the best things about this veggie stir fry is the balance of texture and flavor. The vegetables stay bright and crisp while the citrusy, slightly spicy sauce clings to every bite. A hint of lime zest gives it a fresh twist you didn’t know your stir fry needed!

Why I Love This Recipe

• Fast and fresh. It’s ready in just 25 minutes from start to finish.
• Customizable. You can use whatever vegetables you have on hand.
• The sauce is everything. Savory, tangy, slightly sweet, and spiked with lime juice for brightness.
• Great as a main or side. Serve it over rice, noodles, or pair it with your favorite protein.

RECIPE WALK-THROUGH

Before You Begin

Prepping everything before you start cooking is key. Chop all the vegetables, mix up the stir fry sauce, and have your rice or noodles ready to go. Stir-fries move quickly once the heat hits the pan, so having everything at your fingertips makes the process smooth and stress-free.

Tools and Equipment

• Large wok or heavy-bottomed skillet
• Mixing bowls
• Whisk
• Cutting board and sharp knife
• Measuring cups and spoons

How To Make Vegetable Stir Fry

See the recipe card below for full, detailed instructions

1. Whisk together all the sauce ingredients in a small bowl and set aside.

2. Heat oil in a large wok over medium-high heat until just smoking.
3. Add broccoli, onion, bell pepper, and mushrooms; stir-fry for 5 minutes.

4. Add shredded carrots and snow peas; cook for an additional 2 minutes.
5. Whisk and pour in the sauce; bring to a boil. Cook 1-2 minutes until thickened.

6. Remove from heat, garnish with cilantro, and serve over rice or noodles.

Serving Suggestions

Serve this veggie stir fry over steamed jasmine rice, brown rice, or lo mein noodles. Add a protein source, such as tofu or grilled chicken, to turn it into a complete meal. Want some more variety? Vegetable stir-fry is the perfect recipe for cleaning out your vegetable drawer. You can toss in some bok choy, baby corn, zucchini, or bean sprouts.

More Asian-Inspired Recipes

• Asian Cucumber Salad
• Healthy Ground Turkey Teriyaki Rice Bowl
• Copycat PF Chang’s Chicken Lettuce Wraps
• Coconut Rice
• Kung Pao Shrimp
• Hot and Sour Soup

Recipe

Vegetable Stir-Fry

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Kristin Maxwell

Our Vegetable Stir-Fry is packed with broccoli, bell peppers, mushrooms, carrots, and snow peas, and it's all tossed in a savory sauce with a zing of fresh lime juice.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

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Ingredients

  

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• 2 tablespoons Canola oil
• 2 cups Broccoli cut into small florets
• 1 Small yellow onion thick sliced
• 1 Red bell pepper sliced
• 4 ounces Baby bella mushrooms sliced
• ½ cup Shredded carrot
• 1 cup Snow peas

Sauce

• ⅓ cup Low sodium soy sauce
• ⅓ cup Vegetable broth
• 2 tablespoon Honey or brown sugar
• 1 teaspoon Freshly grated ginger
• Juice and zest of 1 small lime zest it before juicing
• 1 teaspoon Chili garlic sauce I use Lee Kum Kee
• 1 teaspoon Sesame seeds
• 2 Green onions sliced
• 1 tablespoon Cornstarch

For serving

• 2 tablespoons Chopped cilantro for garnish
• Cooked white rice brown rice or lo mein noodles for serving

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Instructions

 

• Whisk all sauce ingredients together in a small bowl, set aside.
• Heat a large wok or heavy skillet over medium high heat until smoking, add oil.
• Add broccoli, onion, bell pepper and mushrooms, stir fry 5 minutes.
• Add carrot and snow peas, stir fry an additional 2 minutes.
• Whisk the sauce and add to the wok, bring to a boil and cook about 1-2 minutes until the sauce thickens and coats the vegetables.
• Remove from heat, garnish with cilantro if desired and serve immediately over rice or noodles.

Notes

Nutrition information does not include rice.

Store leftover veggies in an airtight container for up to 3 days.

Reheat in the microwave or on the stovetop in a saute pan until warmed through, do not overcook.

What can I use in place of the chili garlic sauce? Chili garlic sauce has a mild heat (depending on the brand) and is very garlicky. You can add a couple cloves of minced garlic 30 seconds before adding the sauce to the pan, and add a teaspoon of sriracha or gochujang for some heat.

If you don’t like cilantro you can leave it out.

Lime juice and zest adds a unique, bright, citrusy freshness to the stir fry. Lime juice can be substituted for 3 teaspoons seasoned rice vinegar.

Other veggies that would work in this stir fry: baby corn, zucchini, broccolini, bok choy, green cabbage, or bean sprouts.

Green bell pepper is quite bitter, I do not recommend swapping green bell pepper for the red. If you can’t find red, use orange or yellow instead.

Add tofu, steak, chicken, pork or shrimp for additional protein.

Use an oil that can tolerate high heat such as canola or avocado.

Keyword vegetable stir fry

Nutrition

Calories: 178kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 937mgPotassium: 572mgFiber: 4gSugar: 15gVitamin A: 4260IUVitamin C: 96mgCalcium: 66mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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