This incredibly easy vegetable stir fry recipe is a perfect, healthy, and delicious weeknight dinner. Add your favorite protein and serve with steamed rice for a well-balanced, satisfying under 15-minute meal.

The best part about this stir-fry recipe is that you can use any vegetables that you have in the fridge. It’s a quick and delicious way to add more vegetables and nutrients to your diet without sacrificing flavor.

Ingredients

You can find all the ingredients for this vegetable stir fry recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.

Stir Fry Sauce

• Soy Sauce: is the base of the sauce that adds a salty umami flavor.
• Dark Soy Sauce: adds a sweet soy sauce flavor and also deepens the color of the sauce.
• Shaoxing wine: or Chinese rice wine, adds complex, nutty, sweet, and caramel notes. It is also used in my beef with black bean sauce and Mongolian chicken recipe.
• Sugar: sweetens and adds balance.
• Vegetable stock: adds another comforting layer of depth.
• Cornstarch: the main thickening agent to create a thick glossy sauce.
• Sesame Oil: adds a nutty finish.

Vegetables

• Garlic, ginger, green onion: are the main flavoring aromatics in this vegetable stir fry.
• Vegetables: baby bok choy, carrot, red bell pepper, shiitake mushrooms, snap peas, and baby corn.

Substitutions and Additions

Substitutions

• Vegetables: you can mix and match any vegetables of your choosing such as zucchini, bell peppers, other mushrooms, green beans, yu choy, broccoli, cauliflower, etc.
• Stock: chicken stock, beef stock, mushroom stock, or water.
• Soy Sauce alternatives: tamari, coconut aminos for a gluten free alternative.

Additions

• Protein: for added protein, you can make this chicken and veggie stir-fry or beef and veggie stir-fry, or add tofu, shrimp, or pork.
• Nuts: peanuts, cashews, or sesame seeds for more crunch and texture.
• Spice: chili oil, sriracha, chili peppers for added heat.

How to Make

Here are the step-by-step instructions for how to make this vegetable stir fry.

1. In a small mixing bowl, mix together stir-fry sauce ingredients.

2. In the same wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and the white parts of the green onion, and sauté for 30 seconds. Then add the vegetables for 4-5 minutes.

3. Then add the green parts of the green onion and the sauce, and toss for 1-2 minutes.
4. Serve immediately with steamed rice and enjoy!

Storage Instructions

You can store any leftover vegetable stir fry in an airtight container in the refrigerator for up to 4-5 days.

Reheat: Heat the stir-fry in a wok over medium-high heat until warmed. Or microwave covered, in 30-second increments until warm.

Freeze: You can freeze the cooled vegetables at room temperature in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

FAQ

Can I use frozen vegetables?

Yes, you can use any vegetables you have in the refrigerator or freezer. Keep in mind that frozen vegetables may turn out mushier, less crisp, and less crunchy because they release more liquid when cooked and can dilute the sauce.

Can I make this veggie stir fry recipe gluten-free?

Yes, you can use tamari or gluten-free soy sauce instead of regular soy sauce, and also check if your oyster sauce is gluten-free.

Recipe