When you are looking for a quick and nutrient dense lunch, this easy vegetable stir fry recipe can be a delicious and colourful option. Easy to adapt with whatever vegetables you have in your fridge, and you can even change the sauce to suit your needs. These stir fry vegetables are ready in just 15 minutes - it's the perfect healthy meal when you are in a rush.
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. 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.
Why you will love it
- Veggie packed - If you are looking to get some more vegetables in your diet, then these stir fry veggies are a great place to start.
- Easy to adapt - Pretty much any vegetables go in this stir fry recipes. Feel free to adapt it with your favourite vegetables, or whatever you have in your fridge that needs using.
- Ready in just 15 minutes - This veg stir fry is so quick and easy to make. Perfect when you don't have a lot of time.
- Low calorie spray oil - to keep the calories low
- Mushrooms - We used shiitake mushrooms as they have a nice firm texture, but any mushrooms can be used.
- 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 - Makes that lovely Asian flavour.
- Soy sauce - Adds an umami taste. If you can find gluten free soy sauce, this whole dish will be gluten free.
- Hoisin sauce - Adds a nice depth of flavour.
A full ingredients list with measurements is in the recipe card below.
How to make vegetable stir fry - Step by Step
One: Slice all the vegetables thinly, crush the garlic and grate the ginger.
Two: Spray the oil in to 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.
Three: Add the hoisin and soy, stir and cook for a further minute.
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, a mixture of mushrooms, bell pepper, carrots and pak choi. 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.
Stir fry sauce
Of course you could throw a ready made stir fry sauce on to this stir fry 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. You could use our Gyoza Dipping Sauce or our Healthy Teriyaki Sauce as the sauce for these stir fry vegetables though.
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.
This is a veggie packed meal and a delicious and easy way to add more vegetarian meals to your diet, and expose your kids to new vegetables they might not have tried before.
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.
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.
Yes, this is a vegan stir fry. Just be careful what you serve it with.
You can chop up the vegetables and make the sauce up in advance and then they are ready when it is time to cook.
• 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 fryer veggies so that they can all get nice and crispy.
More takeaway alternative recipes
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.
Easy Vegetable Stir-Fry
- 4 sprays Low calorie spray oil
- 60 g Shiitake mushrooms sliced
- 4 Spring onions cut lengthways
- 1 Large carrot cut in to thin matchsticks
- 1 Red bell pepper cut in to thin matchsticks
- 6 pieces Baby corn cut lengthways
- 1 head Pak choi (bok choy) sliced lengthways
- 50 g Mangetout (snow peas)
- 90 g Beansprouts
- 60 g Water chestnuts
- 2 Garlic cloves crushed
- 1 tablespoon Ginger grated
- 2 tablespoon Soy sauce
- 2 tablespoon Hoisin sauce
- Slice all the vegetables thinly, crush the garlic and grate the ginger.
- Spray the oil in to 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.
- Add the hoisin and soy, stir and cook for a further minute.
- 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 fryer veggies so that they can all get nice and crispy.