Stir Fried Vegetables (Works for Any Veggies!)

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These simple stir-fried vegetables are tossed in a delicious stir fry sauce made with soy sauce, rice vinegar, and honey. This quick and easy side dish is ready in under 10 minutes, making it the perfect accompaniment for all sorts of healthy weeknight meals.

117 CALORIES18g CARBS4g FAT3g PROTEIN
1 Comment

Whenever I’m looking for something easy to make after a long day, stir-fries are always my go-to meal. All you have to do is toss a bunch of veggies into a skillet with a basic stir fry sauce, and in less than 10 minutes you’ve got a super delicious dish.

You can serve these simple stir-fried vegetables as a side dish or add diced chicken breast to the mix to transform it into a tasty and easy meal.

My stir fry sauce of choice is made with soy sauce, rice vinegar, honey, and a little cornstarch to thicken it up. When tossed with the fresh or frozen veggies of your choice, the results are seriously epic.

Usually, just grab a bag of Asian stir fry vegetables from the grocery store, but this recipe is also a great way to use up any veggies you have lying in the fridge that you have no clue what to do with.

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Serve this dish with steamed rice or quinoa and grilled chicken, steak, or fish for a complete meal your whole family will be drooling over.

You could also skip the grains or swap them with cauliflower rice for a delicious low-carb and keto-friendly meal. There are plenty of ways to make alterations to this dish to make it your own, so get ready for a delicious stir-fried vegetables recipe that you’ll crave again and again!

Wok with stir fried vegetables in a soy based sauce.

Key Ingredients

Here are the ingredients you’ll need to make this healthy stir fry recipe.

  • Stir Fry Vegetables: You can use a frozen bag of mixed stir fry vegetables or chop up your favorite fresh veggies. Some of my favorites include broccoli, asparagus, zucchini, snow peas, carrots, mushrooms, and bell peppers.
  • Soy Sauce: I like to use low-sodium soy sauce to keep the salt levels down. You could also swap for tamari or coconut aminos to make this dish gluten-free.
  • Rice Vinegar: This helps to balance out the savory and sweet flavors of the dish while brightening it up. You could also use white wine vinegar if needed.
  • Honey: The natural sweetness in honey rounds out the dish and turns it into a meal that tastes gourmet with very little effort. You can make this stir fry recipe vegan by swapping the honey for brown sugar or maple syrup.
  • Cornstarch: This is essential for thickening up the stir fry sauce and helping it to thoroughly coat the veggies.
  • Garlic and Onions: These are the base of any stir fry dish because they add tons of delicious flavor.
  • Fresh Ginger: For the best flavor, opt for fresh ginger root if you can. Ginger paste will also work in a pinch.

Tips for the Best Stir-Fried Vegetables

Here are some of my top tips to help you make the best stir-fried veggies:

  • Prep first. This might sound like a no-brainer for some of you, but I highly recommend prepping your veggies and sauce ingredients before you start cooking. Stir fry dishes move quickly, so having everything chopped and measured is super helpful to prevent any mistakes or unnecessary stress.
  • Don’t overcook the veggies. Your vegetables could take anywhere between 7 and 12 minutes to cook, so make sure to keep an eye on them and taste as you go. You want tender-crisp veggies, not mushy ones.
  • Use a large wok or skillet. The key to achieving perfectly tender-crisp veggies is giving them enough space to cook without getting soupy. A large skillet allows for more surface area.

Recipe Variations

Looking for tasty ways to switch things up? Here are some fun variations to try:

  • Add some protein. If you want to add protein to this dish, try adding cubed chicken breast, thinly sliced steak, shrimp, scrambled eggs, or tofu.
  • Give it some crunch. For some variation in the texture, add a crunchy ingredient like water chestnuts, chopped cashews, or baby corn.
  • Make it spicy. If you love spicy food, kick things up a notch by mixing in a drizzle of sriracha or Asian garlic chili paste.
  • Add a tropical flair. For a deliciously sweet and tangy tropical flavor, try adding some pineapple juice or diced pineapple chunks.

Asian stir fried vegetables including mushrooms, cabbage, carrots, and broccoli in a bowl with soy sauce.

How to Store Stir-Fried Vegetables

You can easily double or triple the recipe and store the leftovers to enjoy over the next few days. Once your veggies have cooled completely, transfer them to an airtight container and store them in the fridge for 4-5 days. To reheat, simply toss the veggies back onto a hot skillet and cook until warmed through.

Frequently Asked Questions

Here are the answers to some of the most common questions about these simple stir-fried vegetables:

These stir fry veggies are already jam-packed with flavor, but you can easily add a few extra ingredients to spice things up. Fresh herbs like basil or cilantro, lime juice or zest, sriracha, sesame oil, and lemongrass are all great ways to add extra flavor to the dish.

Absolutely! If you’re using fresh veggies, you can chop them up to 24 hours in advance and store them in an airtight container in the fridge until you’re ready to cook them. You can also make the sauce in advance and store it in a separate container in the fridge.

No, you can use any store-bought stir fry sauce you like if you don’t feel like making your own or don’t have the ingredients you need. You could also use hoisin sauce for a sweet and tangy twist.

Bowl filled with stir fried cabbage, broccoli, carrots, onions, garlic, and ginger.
The Recipe
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Stir Fried Vegetables (Works for Any Veggies!)

PREP TIME: 5 Min
COOK TIME: 10 Min
TOTAL TIME: 15 Min
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Ingredients

USMETRICS
  • 16 oz. Asian vegetable stir fry mix
  • 4 oz water chestnuts, sliced (optional)
  • 1 tbsp vegetable oil
  • 1 tbsp. fresh ginger , minced
  • 4 U green onions
  • 2 U garlic cloves, minced
  • 4 tbsp. low sodium soy sauce (GF if needed)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp cornstarch

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Instructions

(Hide Photos)
1

In a small bowl stir together the soy sauce, rice vinegar, honey, and cornstarch. For a spicy sauce, add some Sriracha or Asian garlic chili paste. Set aside.

Stir fry sauce with soy sauce, rice vinegar, honey, and cornstarch in a bowl.
2

Heat the oil in a wok or skillet over medium-high heat. Add the vegetables and water chestnuts. Cook for 7-12 minutes until bright in color and tender-crisp. If the vegetables begin to burn at all, add a few splashes of water. The vegetables shouldn't be mushy at all.

Fresh vegetables in a wok.
3

Add the ginger, garlic, and green onions and cook for 1 minute until nice and fragrant.

Vegetables being stir fried in a wok.
4

Stir in the stir fry sauce. Cook for 2-3 minutes until it thickens and coat the vegetables. Serve.

Stir fried vegetables being served with a fork and spoon.
Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 117
Calories from Fat 31
% Daily Value *
Total Fat 4g
5%
Saturated Fat 0g
1%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 574mg
25%
Total Carbohydrate 18g
6%
Dietary Fiber 4g
14%
Sugars 8g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

If you like a sweeter stir-fry, add 1 tbsp. of sugar, honey, or agave to the soy sauce before adding.
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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Stir Fried Vegetables (Works for Any Veggies!)
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Judy
May 12, 2022 - 08:29
What brand of wok do you use?
I would like to get one.
Thanks!
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