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Hungry Healthy Happy ยป Recipes ยป Chinese

Easy Vegetable Stir Fry

Updated: Jul 3, 2024 ยท Published: Nov 9, 2018 ยท Written by Dannii Martin ยท This post may contain affiliate links which earn us commissions if purchases are made ยท 21 Comments

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Diet: Low Carb / Low Fat / Vegan
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When you are looking for a quick and nutrient dense meal, this easy vegetable stir fry recipe is a delicious and colourful option. Easy to adapt with whatever vegetables you have in your fridge, and you can even change the sauce. These stir fry vegetables are ready in just 15 minutes - it's the perfect healthy meal when you are in a rush.

Vegetable Stir Fry in two bowls next to a purple towel.

A colourful mix of stir fry vegetables in an easy soy, garlic and ginger sauce. A simple weeknight meal that is ready in just 15 minutes, and perfect for when you want takeout, but want to keep it healthy.

Serve it as a light main dish, or a veggie packed side dish. We make this a different way every time, depending on what vegetables we have that need using up.

If you are looking for some other vegetable packed meals, then why not try our easy Vegetable Fajitas, filling Vegetable Pasta Bake or our comforting Creamy Vegetable Soup?

Jump to:
  • Vegetable Stir Fry Ingredients and Substitutions
  • Variations
  • How To Make Vegetable Stir Fry - Step By Step
  • Stir Fry Veggies Sauce
  • What To Serve With A Vegetable Stir Fry
  • Extra Tips
  • Frequently Asked Questions
  • More Takeaway Alternative Recipes
  • Recipe
  • Feedback

Vegetable Stir Fry Ingredients and Substitutions

All the ingredients needed for this recipe each with a text overlay label.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Mushrooms - We used shiitake mushrooms as they have a nice firm texture, but any mushrooms can be used. Use a mixture like portobello, oyster and button for a mix of texture.
  • Vegetables - We used spring onions (scallions), carrot, red bell pepper, baby corn, pak choi (bok choy) and mangetout (snowpeas).
  • Beansprouts and water chestnuts - For a nice crunch.
  • Garlic and ginger - You can finely chop/crush your own, or use a jarred paste that mixes the two.
  • Soy sauce - Adds an umami taste. If you can find gluten free soy sauce, this whole dish will be gluten free.

Variations

What vegetables can you use in this vegetable stir fry recipe? The real question should be, what vegetables can't you use? We have put so many different veggies in this, it really is bursting.

We used corn, mangetout (snow peas), a mixture of mushrooms, bell pepper, carrots and pak choi (bok choy). Beansprouts and water chestnuts add lots of crunch too.

You can use pretty much anything though and courgettes, spinach and kale all work well. Try to only use softer quick cooking veg, as the beauty of this dish is how quick it is to cook.

If you are going to use something like broccoli for this vegetable stir-fry, then pre-cook it before adding it to the rest of the vegetables.

How To Make Vegetable Stir Fry - Step By Step

Two shot collage of vegetables thinly sliced on a chopping board.
  1. Step 1: Slice all the vegetables thinly, crush the garlic and grate the ginger.
A large silver pan with all the sliced vegetables cooking in it.
  1. Step 2: Spray the oil into a large pan and gently heat. Add in all the ingredients apart from the soy sauce and hoisin. Gently cook the vegetables for 5 minutes.
Soy sauce and hoisin sauce poured over the cooked vegetables.
  1. Step 3: Add the hoisin and soy, stir and cook for a further minute.

Stir Fry Veggies Sauce

Of course you could throw a ready made stir-fry sauce on to this veg, but they tend to be loaded with salt and sugar. We kept things simple with the flavours here and stuck to garlic, ginger, lime a little soy sauce and some hoisin.

If you want a spicy sauce, why not add some Sriracha or Gochujang to it?

You could use our Gyoza Dipping Sauce or our Healthy Teriyaki Sauce as the sauce for these stir-fry vegetables though.

Mangetout, chilli and coriander on top of a bowl of stir fry.

What To Serve With A Vegetable Stir Fry

If you want something really light, then you can just serve it by itself. But if you want a more filling meal, then serve it with some plain rice or noodles. It's veggie packed comfort food.

Looking for some rice recipes to serve with these stir-fry vegetables? Why not try our Oven Cooked Rice, Perfect Microwave Rice or Cilantro Lime Rice?

Why not try our Slow Cooker Rice or Brown Rice and Quinoa mix too?

Extra Tips

  • You can keep the sauce even more simple by just using soy sauce or hoisin, rather than both. It would save some calories and salt too.
  • If you have some leftover roast chicken, shred it up and add it to this dish just before serving.
  • Feel free to change the type of vegetables used here and use what is in season or what you already have to reduce waste.
  • Don't over-cook the vegetables, you want them to still have some bite to them.
  • For some extra crunch, serve with cashew nuts sprinkled on top.
  • Make sure to chop all the vegetables up evenly so that they cook at the same rate.
  • Use a large frying pan or wok to cook these stir-fry veggies so that they can all get nice and crispy. Use a big wok or skillet and high heat means you get really crispy stir fry veggies.
Vegetable stir fry in two bowls next to chopsticks.

Frequently Asked Questions

Can you add meat to this?

This is a veggie packed meal, however, that doesn't mean that you can't add meat or fish to it. You could make this dish as a base, and then add meat for those people in your family that want it. Grilled chicken or salmon work well in this and are easy to add at the end. Why not add some air fryer tofu to keep it this veggie stir fry vegetarian.

How to store stir fry vegetables

These stir fried vegetables will store in an air tight container in the fridge for 4 days. They are great as part of meal prep and then you can just cook the rice or noodles fresh or even top them on top of a salad. We wouldn't recommend freezing them as the texture of the vegetables isn't the same after defrosted.

Can this be made in advance?

You can chop up the vegetables and make the sauce up in advance and then they are ready when it is time to cook the veggie stir fry.

Can I use frozen vegetables to make stir fryer veggies?

Yes, frozen vegetables can be a convenient option. Thaw them first and pat dry to remove excess moisture before stir frying.

How do I stop the vegetables getting soggy?

Cook the vegetables over high heat and avoid overcrowding the pan. This helps them stay crisp. Also, add the sauce at the end and cook just until thickened.

More Takeaway Alternative Recipes

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    Lamb Stir-Fry
  • Vegetable Teriyaki and rice in a green bowl next to a pan of more teriyaki
    10 Minute Vegetable Teriyaki
  • Air Fryer Chinese Noodles and vegetables in a bowl.
    Air Fryer Chinese Noodles
  • A wooden bowl of garlic prawn noodles.
    Garlic Prawn Noodles

If you’ve tried this vegetable stir-fry recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.

Recipe

Mangetout, chilli and coriander on top of a bowl of stir fry

Easy Vegetable Stir-Fry

By: Dannii Martin
When you are looking for a quick and nutrient dense lunch, an easy vegetable stir-fry can be a delicious and colourful option.
The words low carb in a white circle.
Low Carb
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
5 from 15 votes
Pin Print Save recipe Saved!
Course: Lunch
Cuisine: Chinese
Prep: 10 minutes mins
Cook: 6 minutes mins
Total: 16 minutes mins
Servings: 4 people
Calories: 96kcal
Allergens:
An illustration of two ears of wheat.
Gluten
An illustration of soyabeans.
Soya

Ingredients

  • 4 sprays Spray oil
  • 60 g (2 oz) Shiitake mushrooms - sliced
  • 4 Spring onion (Scallion) - cut lengthways
  • 1 Carrot - cut in to thin matchsticks
  • 1 Red bell pepper - cut in to thin matchsticks
  • 6 piece Baby corn - cut lengthways
  • 1 head Pak choi (bok choy) - sliced lengthways
  • 50 g (1.75 oz) Mangetout (snow peas)
  • 90 g (3 oz) Beansprouts
  • 60 g (2 oz) Water chestnuts
  • 2 Garlic clove - crushed
  • 1 tablespoon Fresh ginger - grated
  • 2 tablespoon Soy sauce
  • 2 tablespoon Hoisin sauce

Instructions

  • Spray 4 sprays Spray oil into a large pan and gently heat. Add 60 g Shiitake mushrooms, 4 Spring onion (Scallion), 1 Carrot, 1 Red bell pepper, 6 piece Baby corn, 1 head Pak choi (bok choy), 50 g Mangetout (snow peas), 90 g Beansprouts, 60 g Water chestnuts, 2 Garlic clove and 1 tablespoon Fresh ginger.
  • Gently cook the vegetables for 5 minutes.
  • Add 2 tablespoon Hoisin sauce and 2 tablespoon Soy sauce, stir and cook for a further minute.

Recipe Tips

  • You can keep the sauce even more simple by just using soy sauce or hoisin, rather than both. It would save some calories and salt too.
  • If you have some leftover roast chicken, shred it up and add it to this dish just before serving.
  • Feel free to change the type of vegetables used here and use what is in season or what you already have to reduce waste.
  • Don't overcook the vegetables, you want them to still have some bite to them.
  • For some extra crunch, serve with cashew nuts sprinkled on top.
  • Make sure to chop all the vegetables up evenly so that they cook at the same rate.
  • Use a large frying pan or wok to cook these stir-fry veggies so that they can all get nice and crispy.

Nutritional Information

Serving: 1serving | Calories: 96kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 579mg | Potassium: 835mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12991IU | Vitamin C: 140mg | Calcium: 248mg | Iron: 3mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Catherine says

    November 12, 2018 at 5:20 pm

    5 stars
    Your veggie stir fry looks absolutely delicious! What a fantastic meal and so healthy too!

    Reply
  2. Kara says

    November 12, 2018 at 8:12 am

    I love stir fry and yours looks so bright and colourful.

    Reply
  3. WhatLauraLoves says

    November 12, 2018 at 6:10 am

    5 stars
    I love how you have made this recipe sound so easy! I need to give it a go pronto! xxx

    Reply
  4. Lauretta at Home and Horizon says

    November 11, 2018 at 2:29 pm

    It may take a some time to prepare but a vegetable stir fry recipe is great as it is not only delicious but also healthy.

    Reply
  5. Preet says

    November 11, 2018 at 9:58 am

    My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.

    Reply
  6. Kate says

    November 11, 2018 at 1:25 am

    That stir fry looks delicious and so healthy!

    Reply
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5 from 15 votes (2 ratings without comment)

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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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