This healthy vegetable stir-fry recipe is perfect for a quick dinner! Packed with veggies, and topped with a simple savory sauce, serve over rice for an easy, satisfying meal.
Ever order Chinese takeout, eat dinner, and then immediately regret it?
I sure have. But I haven’t ordered takeout in FOREVER.
With quick and easy recipes like 30-Minute Cashew Chicken, Kung Pao Chicken, and Sweet and Sour Chicken, there’s just no need!
Today I’m sharing another one of my favorite takeout-at-home recipes with you – weeknight vegetable stir-fry!
HEALTHY VEGETABLE STIR-FRY RECIPE
This veggie stir fry recipe has quickly become one of my favorites because it’s the perfect meal for the end of the week.
I’ve made it with leftover chicken, leftover beef, leftover veggies… anything goes!
I almost always have Instant Pot Brown Rice or Instant Pot Quinoa in the freezer, and the ingredients for the sauce are always in my pantry too.
When all is said and done, this vegetable stir fry makes for a CRAZY fast dinner. PERFECT for weeknights because it’s so easy to throw together. Plus…
- It’s versatile. You can use the veggies your family likes (or doesn’t like!), or just use whatever happens to be leftover in the fridge.
- You can use fresh or frozen vegetables. Both turn out great!
- Leftovers-friendly. It’s a great way to “clean out the fridge” at the end of the week.
- It’s super fast! It comes together in less than 30 minutes!
EASY VEGETABLE STIR FRY RECIPE INGREDIENTS
All you need to make a vegetable stir-fry are veggies, rice, and sauce. Let’s break it down:
- Coconut Oil. For sautéing the veggies. Avocado oil would work as well.
- Stir – Fry Vegetables. We always use onions, carrots, red bell pepper, celery, and mushrooms. Cabbage, bok choy, baby corn, edamame, green beans, sugar snap peas, snow peas, zucchini, cauliflower, and broccoli florets would be good too. Choose your favorites!
- Noodles or Rice. We usually serve this vegetable stir fry recipe over Instant Pot Brown Rice, but again, use what you have!
- Sauce. The sauce comes together crazy fast in a mason jar while the veggies are cooking, and it tastes better than just soy sauce alone! You’ll need:
- Soy Sauce (or liquid aminos). Classic salty flavor. You can also use coconut aminos or tamari instead.
- Honey. A bit of sweetness to cut the salt and tang.
- Water. To thin the sauce.
- Apple Cider Vinegar. The perfect amount of tanginess.
- Dried Ginger. Easier than fresh minced ginger for a quick sauce recipe.
- Sesame Oil. This adds a bit of nuttiness to the sauce.
- Sriracha Hot Sauce (optional). We like it spicy! If you don’t, you can leave this out.
- Palm Hearts and Water Chestnuts (optional). I don’t usually have these on hand, but if you bought them for another recipe and have some leftover, toss them in!
HOW TO MAKE VEGGIE STIR-FRY RECIPE
Once you make this veggie stir-fry, you won’t really need the recipe again. (Except maybe for the sauce.) Here’s how to do it:
Step 1. Heat a shallow skillet over medium-high heat. Add oil and vegetables. Cook vegetables, stirring often, until they are crisp-tender.
Step 2. Meanwhile, combine all of the ingredients for the sauce in a mason jar. Seal and shake well. (Or use a small bowl and whisk.)
Step 3. When the vegetables are done, serve the veggie stir-fry over prepared rice, quinoa, or noodles, and add sauce as desired. Alternatively, you can pour the sauce over the vegetables before serving.
That’s it!
Store leftover vegetable stir-fry in an airtight container in the refrigerator for up to 5 days.
If you have extra sauce, you can refrigerate that for up to a week as well or freeze it for up to 3 months. Make sure to thaw the sauce before adding it to your future stir fry dishes. You can also make the sauce ahead of time, store it in the refrigerator, and toss it in with the veggies at the end of cooking to warm through.
VARIATIONS FOR STIR FRY DISHES
- Try adding egg, either scrambled OR fried separately, and set on top at the end.
- Serve over Instant Pot Quinoa instead of rice, for a boost in fiber and protein.
- Serve with broth for a vegetable stir-fry flavored soup.
- Add protein! Beef stir fry, chicken stir fry, shrimp stir fry and tofu stir fry are all delicious!
My local options for grass-fed beef and organic chicken are limited, so I have a monthly subscription to Butcher Box. You can read my honest Butcher Box review here and how we make Butcher Box affordable here to see if it’s the right fit for you!
SERVE VEGETABLE STIR-FRY WITH
Vegetable stir-fry tastes great scooped over one of these:
Add one of these optional garnishes for even more flavor. They’re totally not necessary, but they make your veggie stir-fry look pretty!
STIR – FRY VEGETABLES FAQS
What are the best stir – fry vegetables?
For stir fry vegetables, I usually use onions, carrots, bell peppers, celery, and mushrooms. Cabbage, bok choy, mini corn on the cob, edamame, green beans, peas, and broccoli would be good too. Make sure they’re cut into uniformly sized pieces, so they all cook through.
What makes a good veggie stir fry sauce?
A good stir fry recipe for sauce will have a little salt, a little heat, and simple flavors. You want it to add subtle flavor without overpowering the veggies here. This sauce does just that!
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WATCH HOW TO MAKE WEEKNIGHT VEGGIE STIR FRY
Vegetable Stir-Fry
This healthy vegetable stir-fry recipe is perfect for a quick dinner! Packed with veggies, and topped with a simple savory sauce, serve over rice for an easy, satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Meals
- Method: Saute
- Cuisine: American
Instructions
- Heat a shallow skillet over medium-high heat. Add oil and vegetables. Cook vegetables, stirring often, until they are cooked through yet still have some crunch to them.
- Meanwhile, combine all the ingredients for the sauce in a mason jar. Seal and shake well.
- When the vegetables are done, serve over prepared rice, quinoa, or noodles, and add sauce as desired. Alternatively, you can add the sauce directly to the vegetables before serving.
Notes
- Store leftover vegetable stir-fry in an airtight container in the refrigerator for up to 5 days.
- If you have extra sauce, you can refrigerate that for up to a week as well or freeze it for up to 3 months. Make sure to thaw the sauce before adding it to your future stir fry dishes. You can also make the sauce ahead of time, store it in the refrigerator, and toss it in with the veggies at the end of cooking to warm through.
Nutrition
- Serving Size: 1
- Calories: 951
