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.
If you are looking for some other vegetable packed meals, then why not try our Vegetable Fajitas, Vegetable Pasta Bake or Creamy Vegetable Soup.
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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
- 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.
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.
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.
FAQs
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.
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 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
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.
Adrianne
Yum! I love how bright and colourful your photos are. Lots of veggies and the stiry fry was my favourite recipe I looked at tonight! Cheers for sharing!
Liz
I love both of these ideas! I haven't made butternut squash soup in so long though so I think that's going to be my pick!
Sheri
I love stir-fry and this can be made in such a short period of time that it is perfect for moms on busy days. I would add shredded chicken to this for sure.
Janine Ella
Oh wow the vegetable stir fry looks so appetizing! The color of each vegetable is so pleasing in the eyes!
Julia
Both dishes look delicious. The soup would be a great back-up meal for busy families!
Tina
We are always trying to eat healthier meals. You can only eat so much poutine; P Going to have to try this, it looks easy and delicious and that's what's important. Thanks for this!
Catherine Santiago Jose
Both dishes are so healthy and delicious the only difference is the way it was prepared. The Spiced Butternut Squash and Chickpea Soup are so easy to prepare but the Vegetable Stir Fry Recipe you need to chop everything before cooking it.
Ellen
The veggie stir fry looks amazing. So much better than take out. And the soup would be a perfect fall day lunch.
Veena Azmanov
A mix of such good and healthy vegetables. It looks so crunchy and colorful. Nice for a light Dinner.
Maria
This stir-fry sounds delicious! Wonderful photos too.
lex
These both look freaking delicious! Def gonna have to try them both!
brittnie
I haven't seen this yet in the US, but I'd love to try the stir fry recipe if we have it! Looks delicious.
Alexandra
Vegetable stir fry is my absolute favourite.
I look forward to trying your recipe!
Sarah Bailey
Now this sounds like a delicious stir fry I have to 100% say that if it's easy it's right up my street I'm not a good cook at all.
Kacie
I love the look of these Heinz soups and your veggie stir fry sounds absolutely delicious too!
Charli
I'd choose that stir fry any time - it looks so delicious and I love crunch, fresh veg. Soup is great for a quick fix but you cannot beat home cooked freshness!
C x
Stacie
I can't wait to make this stirfry! It looks so flavorful, and I love all those healthy ingredients. Since I started eating more healthily, I've become a big fan of veggies.
Kara May
Where did you get those colourful little bowls from?
Also, thank you for including step by step photos, it really helps me make sure I am doing it right before getting to the finished result and it being a total disaster.
I adore Heinz tomato soup, but haven’t seen these flavours before.
Annabel
That stir fry is so low in calories. I could even add some chicken or prawns to it and a little sweet and sour sauce.
Please keep the low calorie ideas coming!
Debs
There are so many soups available now, I never know which ones are any good and not loaded with salt, so I will look out for these.
That stir fry is so colourful too. I will add it to my meals to make list.