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.
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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?
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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 of Spray oil
- 60 g (2 oz) of 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 of Baby corn - cut lengthways
- 1 head of Pak choi (bok choy) - sliced lengthways
- 50 g (1.75 oz) of Mangetout (snow peas)
- 90 g (3 oz) of Beansprouts
- 60 g (2 oz) of Water chestnuts
- 2 Garlic clove - crushed
- 1 tablespoon of Fresh ginger - grated
- 2 tablespoon of Soy sauce
- 2 tablespoon of Hoisin sauce
Instructions
- Spray 4 sprays of Spray oil into a large pan and gently heat. Add 60 g of Shiitake mushrooms, 4 Spring onion (Scallion), 1 Carrot, 1 Red bell pepper, 6 piece of Baby corn, 1 head of Pak choi (bok choy), 50 g of Mangetout (snow peas), 90 g of Beansprouts, 60 g of Water chestnuts, 2 Garlic clove and 1 tbsp of Fresh ginger.
- Gently cook the vegetables for 5 minutes.
- Add 2 tbsp of Hoisin sauce and 2 tbsp of 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
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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.
kumamonjeng says
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.
Krista Price says
Now this is how you TASTE THE RAINBOW! The colors in this stir-fry are beautiful! Looking forward to trying this recipe!
Kelli Kerkman says
LOVE a good stir fry recipe. Perfect for weeknights!
Adrianne says
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!
Sheri says
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 says
Oh wow the vegetable stir fry looks so appetizing! The color of each vegetable is so pleasing in the eyes!
Tina says
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!
Veena Azmanov says
A mix of such good and healthy vegetables. It looks so crunchy and colorful. Nice for a light Dinner.
Alexandra says
Vegetable stir fry is my absolute favourite.
I look forward to trying your recipe!
Sarah Bailey says
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.
Charli says
I'd choose that stir fry any time - it looks so delicious and I love crunch, fresh veg.
Stacie says
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 says
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.
Annabel says
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 says
That stir fry is so colourful. I will add it to my meals to make list.