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.
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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!
Vegetable Stir Fry
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
Instructions
- Chop onion and peppers.1 yellow onion, 1 bell pepper
- Cut broccoli into small florets and slice carrots into small sticks or thin disks.2 cups broccoli florets, 2 carrots
- Slice mushrooms.6 baby Bella mushrooms
- Make the sauce: mix all ingredients in a bowl or glass jar. Set aside.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
- In a large skillet, heat up olive oil.1 tablespoon olive oil
- Add minced garlic and ginger. Saute for 2 minutes, stirring often.3 garlic cloves, 1 teaspoon grated fresh ginger
- Add onions and peppers. Saute until onions are translucent, about 5 minutes. Stir often.
- Add cabbage and cook until soft.2 cups shredded green cabbage
- Add broccoli and carrots. Cook until broccoli is vibrant green and softer.
- Add mushrooms, beans and spinach. Cook until the spinach is wilted.1 cup lima beans, 2 cups fresh spinach
- Add stir fry sauce and cook until it thickens.
- Serve stir fry over rice or noodles.
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.
Sandy says
Delish ! Loved the flavor, and the light taste. Makes for a perfect healthy meal
Toni says
This is so good! Such a perfect meal! My family loved it!
Anna says
Thank you, Toni!
Matt says
Yummy! I love a good stir fry. I can't wait to try it, looks super good and easy to make too.
Anna says
Thanks, Matt!
Beth says
Yum! My hubby is going to love this recipe! I'm so excited to give this a try! Looks so delicious and full of flavor!
Anna says
Thanks, Beth!