Introduction

This 5-Ingredient Veggie Stir Fry Recipe is your answer to a quick & healthy dinner. It’s a vibrant, flavor-packed meal that comes together in under 20 minutes, perfect for busy weeknights. For another simple side, try this Garlic Turmeric Rice Recipe or this Air Fryer Cauliflower (Crispy, Easy Recipe).

Ingredients

This Easy Veggie Stir Fry comes together with a vibrant mix of crisp vegetables and a perfectly balanced savory-sweet sauce that coats every bite.

1/4 cup chicken broth (or vegetable broth for vegetarian)
3 Tbsp low-sodium soy sauce (use Tamari for gluten-free, or 2 Tbsp regular soy sauce)
1 tsp corn starch
2 Tbsp honey
¼ tsp hot sauce (optional (Frank’s or Sriracha work great))
1 large carrot, sliced
2 cups medium broccoli florets
8 oz can baby corn spears, drained
8 oz mushrooms (white or brown), sliced or quartered
1 whole pepper (red, yellow, or orange), seeded and sliced
2 Tbsp cooking oil (extra light olive oil or canola)
2 Tbsp unsalted butter
3 garlic cloves, peeled and minced
2 tsp ginger, minced

Timing

Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes

Context: This Easy Veggie Stir Fry comes together in about 20 minutes, making it roughly 25% faster than many similar recipes that require more prep or longer cooking.

Step-by-Step Instructions

Step 1 — Prep Your Vegetables

Wash and chop all your vegetables into uniform, bite-sized pieces. For this Easy Veggie Stir Fry, aim for pieces about 1-inch long to ensure even cooking. Having everything prepped and within reach is key to a smooth stir-fry process.

Step 2 — Mix the Sauce

In a small bowl, whisk together soy sauce, vegetable broth, a touch of maple syrup or honey, rice vinegar, and cornstarch. The cornstarch is essential for creating a glossy, clingy sauce that coats the vegetables perfectly.

Step 3 — Heat the Wok or Pan

Place your wok or large skillet over high heat. Let it get very hot—you should see wisps of smoke. Add a high-smoke-point oil like avocado or peanut oil and swirl to coat. Proper heat is crucial for that classic stir-fry sear.

Step 4 — Cook the Aromatics

Add minced garlic and ginger to the hot oil. Stir constantly for just 20-30 seconds until fragrant. Be careful not to let it burn, as burnt garlic will make your entire Easy Veggie Stir Fry taste bitter.

Step 5 — Stir-Fry Hard Vegetables First

Add harder vegetables like carrots, broccoli, and bell peppers. Stir-fry for 3-4 minutes until they start to become tender-crisp and develop slight char marks. The high heat will give them great flavor and texture.

Step 6 — Add Softer Vegetables

Now add softer veggies like snap peas, mushrooms, or baby corn. Continue stir-frying for another 2-3 minutes. The goal is for all vegetables to be vibrant and crisp-tender, not mushy.

Step 7 — Pour in the Sauce

Give your sauce mixture a final stir to recombine the cornstarch, then pour it over the vegetables. It will bubble and thicken almost immediately. Toss everything thoroughly to coat.

Step 8 — Finish and Serve

Once the sauce has thickened and glazed the vegetables, remove the pan from heat. Stir in sliced green onions and a sprinkle of sesame seeds for freshness and crunch. Serve your Easy Veggie Stir Fry immediately over steamed rice or noodles for the best texture.

Nutritional Information

Calories	~210 kcal
Protein	~6g
Carbohydrates	~28g
Fat	~9g
Fiber	~5g
Sodium	~450mg
Vitamin C	~45% DV
Vitamin A	~60% DV

Note: Nutritional values for this Easy Veggie Stir Fry are estimates based on typical ingredients and serving size; actual amounts may vary with specific brands and preparation.

Healthier Alternatives

This Easy Veggie Stir Fry is incredibly adaptable. Here are simple swaps to tailor it to your dietary preferences without sacrificing flavor.

Protein Swap (Tofu for Chicken) — Use extra-firm tofu, pressed and cubed, for a plant-based protein. It absorbs the sauce beautifully and offers a satisfying, meaty texture.
Lower-Carb Option (Zucchini Noodles for Rice) — Serve your stir-fry over spiralized zucchini or yellow squash “zoodles” for a fresh, low-carb alternative to rice or noodles.
Dairy-Free Adjustment (Tamari for Soy Sauce) — Many soy sauces contain wheat. Use gluten-free tamari or coconut aminos for a rich, savory flavor that’s both dairy-free and gluten-free.
Gluten-Free Version (Tamari & Cornstarch) — As above, swap soy sauce for tamari. Also, ensure your stir-fry sauce is thickened with cornstarch instead of wheat-based flour.
Low-Sodium Twist (Low-Sodium Tamari & Fresh Ginger) — Reduce salt by using low-sodium tamari and amplify flavor with a bigger punch of fresh ginger and a splash of rice vinegar.
Nut-Free Variation (Sunflower Seeds for Peanuts) — Top your finished Easy Veggie Stir Fry with toasted sunflower seeds instead of chopped peanuts for a similar crunch without the nuts.
Extra Veggie Boost (Broccoli Slaw Mix) — Add a bag of pre-shredded broccoli slaw to the pan for extra volume, fiber, and nutrients, making the dish even heartier.
Oil-Free Option (Broth Sauté) — For an oil-free version, sauté your vegetables in a few tablespoons of vegetable broth or water, adding more as needed to prevent sticking.

Serving Suggestions

Serve your Easy Veggie Stir Fry over a bed of fluffy white rice or nutty brown rice for a classic, satisfying meal.
For a low-carb option, pair it with cauliflower rice or enjoy it alongside crispy lo mein noodles.
This versatile dish is perfect for busy weeknights, a quick lunch prep, or as a vibrant side for a larger Asian-inspired feast.
Add a protein boost by topping with grilled chicken, shrimp, tofu, or a fried egg.
Garnish with sesame seeds, chopped green onions, or a sprinkle of crushed peanuts for extra texture and flavor.
For a beautiful presentation, serve the Easy Veggie Stir Fry in a shallow bowl, arranging the colorful vegetables artfully over the rice.
Complete the meal with simple sides like a light miso soup or a crisp cucumber salad.

This Easy Veggie Stir Fry is a fantastic base recipe that adapts to any occasion, making healthy eating both simple and delicious.

Common Mistakes to Avoid

Mistake: Overcrowding the pan. Fix: Cook in batches to ensure veggies sear, not steam, for better texture and flavor.
Mistake: Adding all vegetables at once. Fix: Start with dense veggies like carrots and broccoli, adding delicate ones like spinach last.
Mistake: Using a low-heat pan. Fix: Get your wok or skillet screaming hot before adding oil to achieve that essential wok hei (breath of the wok) character.
Mistake: Skipping the cornstarch slurry. Fix: A simple slurry of cornstarch and water creates a glossy, restaurant-style sauce that clings to every piece.
Mistake: Underseasoning the sauce. Fix: Taste and adjust your sauce mix before adding it to the pan; it should be bold to season the entire dish.
Mistake: Cutting vegetables unevenly. Fix: Aim for uniform sizes so everything cooks at the same rate for a perfect bite.
Mistake: Stir-frying with extra-virgin olive oil. Fix: Use a high-smoke-point oil like avocado, peanut, or canola to prevent burning and off-flavors.
Mistake: Letting cooked veggies sit and get soggy. Fix: Serve your Easy Veggie Stir Fry immediately to enjoy its peak crisp-tender texture.

Storing Tips

Fridge: Cool your Easy Veggie Stir Fry completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, freeze the stir-fry in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat portions in a skillet over medium heat until steaming hot, or microwave, stirring occasionally, until the internal temperature reaches 165°F (74°C) for food safety.

For the best texture, avoid overcooking when reheating this Easy Veggie Stir Fry. Adding a small splash of water or broth to the pan can help refresh the vegetables.

Conclusion

This Easy Veggie Stir Fry is your ticket to a quick, healthy, and delicious meal any night of the week. Give it a try and let us know what you think in the comments! For more simple vegetable dishes, check out our Broccoli Pasta Recipe or Vegetable Cabbage Soup Recipe.