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    Hungry Healthy Happy » Recipes » Chinese

    Easy Vegetable Stir Fry

    Published: Nov 9, 2018 · Modified: Jul 13, 2022 by Dannii · This post may contain affiliate links · 37 Comments

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    Jump to Recipe
    Diet: Low Carb / Low Fat / Vegan

    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.

    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. 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 Vegetable Fajitas, Vegetable Pasta Bake or Creamy Vegetable Soup.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make vegetable stir fry - Step by Step
    • Variations
    • Stir fry sauce
    • What to serve with a vegetable stir fry
    • FAQs
    • Extra tips
    • More takeaway alternative recipes
    • Recipe
    • Feedback

    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.

    Ingredients needed

    A selection of vegetables spread across a wooden surface with text overlay labels.
    • 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 shot collage of vegetables thinly sliced on a chopping board.

    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.

    A large silver pan with all the sliced vegetables cooking in it.

    Three: Add the hoisin and soy, stir and cook for a further minute.

    Soy sauce and hoisin sauce poured over the cooked vegetables.

    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, 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.

    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.

    Vegetable stir fry in two bowls next to chopsticks.

    FAQs

    Can you add meat to this?

    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.

    How to store a vegetable stir fry

    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.

    Is this vegetable stir fry vegan?

    Yes, this is a vegan stir fry. Just be careful what you serve it with.

    Can stir fry vegetables 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.

    heart icon

    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 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

    • Lamb Stir-Fry on a white plate next to a pair of chopsticks
      Lamb Stir-Fry
    • Vegetable Teriyaki and rice in a green bowl next to a pan of more teriyaki
      10 Minute Vegetable Teriyaki
    • Two bowls of Chinese Noodles next to two chopsticks
      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
    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
    4.97 from 26 votes
    Pin Print Save recipe Recipe saved!
    Course: Lunch
    Cuisine: Chinese
    Prep: 10 mins
    Cook: 6 mins
    Total: 16 mins
    Servings: 4 people
    Calories: 96kcal
    Allergens:
    An illustration of two ears of wheat.
    Gluten
    An illustration of soyabeans.
    Soya
    Prevent your screen from going dark

    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 pieces 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

    • 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.

    Notes

    • 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.

    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
    DisclaimerThe 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.

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    Reader Interactions

    Comments

    1. Hayley

      November 13, 2018 at 7:48 pm

      Loving the sound of those soup flavours. If I am going to eat soup then it needs to have a bit of substance to it. I will look out for it when I’m next shopping x

      Reply
    2. Gabby

      November 13, 2018 at 7:46 pm

      We eat a lot of soup as it’s convenient, so it’s good to now what the best options are. That stir fry looks really good too.

      Reply
    3. Jess Howliston

      November 12, 2018 at 7:52 pm

      Both the soup and your stir fry look delicious! I have to admit I am a huge fan of stir fry especially as I can add whatever I have in the fridge too lol! The soup looks like a great option too especially if you are in a rush!

      Reply
    4. Catherine

      November 12, 2018 at 5:20 pm

      5 stars
      Your veggie stir fry looks absolutely delicious! What a fantastic meal and so healthy too! I love this challenge. I need to take it up too!

      Reply
    5. Kara

      November 12, 2018 at 8:12 am

      I love stir fry and yours looks so bright and colourful.......butternut squash soup sounds delicious too

      Reply
    6. WhatLauraLoves

      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
    7. Twinspirational

      November 12, 2018 at 1:47 am

      5 stars
      Yum both of these soups look so good. We love eating soup in the fall and winter.

      Reply
    8. Lauretta at Home and Horizon

      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
    9. Preet

      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
    10. Kate

      November 11, 2018 at 1:25 am

      I love butternut squash, but it's a ton of work to make from scratch. So I'm going to pick up a can instead! Plus, that stir fry looks delicious and so healthy!

      Reply
    11. kumamonjeng

      November 11, 2018 at 12:58 am

      5 stars
      You have all the healthy ingredient there. Love this for this autumn season as the weather is getting colder. I need something like this to keep me warm.

      Reply
    12. Laura

      November 10, 2018 at 11:15 pm

      4 stars
      I love home made soup but have never been a fan of tinned, but looking at these new Heinz ones may need to give them a whirl.

      Reply
    13. Mellissa Williams

      November 10, 2018 at 9:05 pm

      5 stars
      That stir fry looks oh so good,I do love a stir fry. Think I might have to grab a tin of that Heinz soup too, yummy!

      Reply
    14. sara lafountain

      November 10, 2018 at 8:52 pm

      5 stars
      This soup looks so delicious! I will have to look for it at my store!

      Reply
    15. Krista Price

      November 10, 2018 at 7:45 pm

      5 stars
      Now this is how you TASTE THE RAINBOW! The colors in this stir-fry are beautiful! Looking forward to trying this recipe!

      Reply
    16. Kelli Kerkman

      November 10, 2018 at 7:08 pm

      5 stars
      LOVE a good stir fry recipe. Perfect for weeknights!

      Reply
    17. Rachael

      November 10, 2018 at 6:01 pm

      5 stars
      It is great that you can still eat a tasty, wholesome meal but without all the prep and clean up ... plus it is easier to buy a tin than a bunch of ingredients. Both the stir fry and the soup look excellent and I’d happily eat both!

      Reply
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