Vegetable Stir Fry

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This Vegetable Stir Fry is a healthy and easy dinner for busy weekdays. You can use almost any vegetables and my easy sauce to make this dish in under 20 minutes!

If you ever made stir fry in your own kitchen, you know it is one of the fastest and easiest dinners ever. They are so versatile because you can use many different ingredient combinations each time. I make my shrimp or chicken stir fry often and when I really need simple, I make it on a sheet pan. Today, I am sharing my vegetable-packed recipe for your Meatless Mondays or any day you need a healthy but quick dish. Serve this stir fry with rice or noodles, like soba, rice or egg noodles.

Ingredients:

• garlic
• ginger
• onion
• peppers
• cabbage
• mushrooms
• carrots
• broccoli
• spinach
• lima beans
• stir fry sauce

How to make Vegetable Stir Fry?

• Start by chopping onion and peppers. Cut broccoli into small florets and slice carrots into small sticks or thin disks. Slice mushrooms.
• Prepare the stir fry sauce.
• Heat up oil in a skillet. Add minced garlic and ginger. Saute, stirring often.
• Add onions and peppers. Saute until onions are translucent.
• Add cabbage and cook until soft.
• Add broccoli and carrots. Cook, stirring often.

• Add mushrooms, beans and spinach. Cook until the spinach is wilted.
• Add stir fry sauce and cook until it thickens.
• Serve stir fry over rice or noodles.

Order of cooking vegetables in stir fry:

• Start with aromatics: garlic and ginger. For a little bit more spice, add crushed red pepper flakes.
• Next, add the veggies that take the longest to cook like onions.
• Follow by the ones that just need to be wilted or heated up.
• Add sauce last to bring everything together.

Other great vegetables for stir fry:

Pretty much any vegetable (maybe except white potatoes) can be used to make a stir fry. Here are a few you may consider: baby corn, bok choy, green beans, snow peas, bean sprouts, water chestnuts, asparagus and many more.

Can I use frozen vegetables to make a stir fry?

Absolutely! You can use frozen broccoli, carrots and peas, even beans (like I did here). Just remember that frozen veggies do not saute the same way as fresh because they are covered in moisture. The texture also will be different since they are blanched (par-cooked in hot water) before freezing.

How to cut vegetables for stir fry?

• Mince: garlic
• Grate: ginger
• Chop: onions, peppers, asparagus, green beans
• Slice: mushrooms, carrots,
• Shred: cabbage, carrots,
• Whole: spinach, baby corn, snow peas, sprouts

I used a vegetable peeler with an attachment to make the thin carrot sticks. It is fantastic! You can also buy already cut carrot sticks.

More Asian dinner recipes:

• Kimchi Fried Rice
• Kung Pao Chicken
• Egg Drop Soup
• Honey Garlic Shrimp
• Black Pepper Chicken
• Easy Mongolian Chicken

For more recipes like this one, feel free to browse our Asian category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

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Vegetable Stir Fry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

This Vegetable Stir Fry is a healthy and easy dinner for busy weekdays. You can use almost any vegetables and my easy sauce to make this dish in under 20 minutes!

Course: Main Course

Cuisine: Asian

Keyword: vegetable stir fry

Servings: 4 servings

Calories: 212 kcal

Author: Anna

Ingredients

for stir fry:

• 1 tablespoon olive oil
• 3 garlic cloves minced
• 1 teaspoon grated fresh ginger
• 1 yellow onion
• 1 bell pepper see note
• 2 carrots
• 2 cups shredded green cabbage
• 6 baby Bella mushrooms
• 2 cups broccoli florets
• 2 cups fresh spinach
• 1 cup lima beans optional

for the sauce:

• ¼ cup low-sodium soy sauce
• ½ cup water
• 3 tablespoons packed brown sugar or honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch

US Customary - Metric

Instructions

1. Chop onion and peppers.
2. Cut broccoli into small florets and slice carrots into small sticks or thin disks.
3. Slice mushrooms.
4. Make the sauce: mix all ingredients in a bowl or glass jar. Set aside.
5. In a large skillet, heat up olive oil.
6. Add minced garlic and ginger. Saute for 2 minutes, stirring often.
7. Add onions and peppers. Saute until onions are translucent, about 5 minutes. Stir often.
8. Add cabbage and cook until soft.
9. Add broccoli and carrots. Cook until broccoli is vibrant green and softer.
10. Add mushrooms, beans and spinach. Cook until the spinach is wilted.
11. Add stir fry sauce and cook until it thickens.
12. Serve stir fry over rice or noodles.

Recipe Notes

• Peppers: you can use green, red, orange or yellow pepper or a combination of a few for more color.
• For a little bit more spice, add crushed red pepper flakes with garlic and ginger. You can also add gochujang sauce ad the end.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Vegetable Stir Fry

Amount Per Serving

Calories 212 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 595mg26%

Potassium 914mg26%

Carbohydrates 36g12%

Fiber 8g33%

Sugar 17g19%

Protein 8g16%

Vitamin A 7752IU155%

Vitamin C 100mg121%

Calcium 98mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.