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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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:
Ingredients and Substitutions
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 1: Slice all the vegetables thinly, crush the garlic and grate the ginger.
- 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.
- 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.
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?
Dannii's Top 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.
Frequently Asked Questions
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.
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.
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.
Yes, frozen vegetables can be a convenient option. Thaw them first and pat dry to remove excess moisture before stir frying.
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
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
Easy Vegetable Stir-Fry
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
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Catherine says
Your veggie stir fry looks absolutely delicious! What a fantastic meal and so healthy too!
Kara says
I love stir fry and yours looks so bright and colourful.
WhatLauraLoves says
I love how you have made this recipe sound so easy! I need to give it a go pronto! xxx
Lauretta at Home and Horizon says
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.
Preet says
My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.
Kate says
That stir fry looks delicious and so healthy!