Veggie stir fry, a delicious, nutritious and flavorful meal. Perfect for dinner, this dish is made with lots of fresh veggies and it only takes 15 minutes.
Veggie stir fry is a wonderful meal that requires a ton of healthy ingredients and is very easy to make. It’s a perfect dish for when you don’t feel like cooking but you still want to eat something good and tasty.
You can prepare the veggies the day before and cook them when the time comes. Besides, making this dish is a good way of not wasting food because you can use all the leftover vegetables laying at the bottom of the drawer in the fridge.
This dish is delicious, healthy and made with easy-to-find ingredients. It’s not expensive at all and a good option if you don’t know how to add more veggies into your diet. Also, the soy sauce gives it an amazingly good flavor.
To make this recipe, you only need a wok, olive oil, and lots of vegetables. It’s nutritious, simple and it only takes 15 minutes. You can serve it over noodles or rice, or even eat it plain. You will crave it every day!
How to make veggie stir fry - Step by step
- Heat the oil in a wok or pan and sautée the garlic a little bit (photo 1).
- Add the remaining veggies (photo 2) and cook for 1-2 minutes, stirring occasionally (photo 3).
- Incorporate the tamari or soy sauce, maple syrup, and cayenne and cook for 1-2 more minutes (photo 4).
- In a bowl, mix the cornstarch and water (photo 5), add the mixture into the wok and cook for 1-2 minutes (photo 6).
Pro tips
- Feel free to use your favorite veggies and also any kind of oil.
- You can replace the tamari or soy sauce with coconut aminos or salt.
- Maple syrup can be omitted or substituted for any other sweetener.
- Replace cayenne for chili or any other hot sauce or ingredient if you want.
- Instead of cornstarch, feel free to use any other type of starch.
How to serve this veggie stir fry
This delicious recipe goes well with everything. You can serve it over rice, noodles or even with tofu or seitan to incorporate some good quality protein into your meal.
Can I freeze this veggie stir fry?
Yes, you can. The veggies can get a little soft if you freeze after cooking though, but they will taste the same. To thaw, just transfer them into the fridge 1 day before eating them and heat them up in a pan over medium heat.
How long will this veggie stir fry last?
You can keep them in a sealed container in the fridge for 3-4 days. You can also prepare all the veggies in advance up to 24 hours before cooking. If you do, make sure to keep all the ingredients separately in the fridge.
Looking for more stir fry recipes?
- Tofu Stir Fry
- Vegan Stir Fry
- Brown Rice Stir-Fry with Vegetables
- Vegan Stir-Fried Udon Noodles
- Chickpea and Vegetable Stir Fry
Did you make this veggie stir fry recipe?
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Veggie Stir Fry
Ingredients
- 1-2 tablespoon extra virgin olive oil
- 2-4 garlic cloves, minced
- ½-inch piece fresh ginger, 1 cm, peeled and minced
- 1 carrot, peeled and julienned
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- ½ broccoli, cut into florets
- ½ red onion, julienned
- 1 cup fresh asparagus, woody stems trimmed, sliced into 1-inch pieces (2.5 cm)
- 2 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- ⅛ teaspoon cayenne powder, optional
- 1 teaspoon cornstarch
- 2 tablespoon water
Instructions
- Heat the oil in a wok or pan and sautée the garlic a little bit. Stir continuously and add the remaining veggies (ginger, carrot, red bell pepper, yellow bell pepper, broccoli, onion and asparagus).
- Cook over high heat for 1-2 minutes, stirring continuously.
- Incorporate the tamari or soy sauce, maple syrup and cayenne and cook for 1-2 more minutes. Keep stirring.
- In a bowl, mix the cornstarch and water, add the mixture into the wok or pan and cook for 1-2 minutes or until the veggies are done to your liking.
- Keep the leftovers in a sealed container in the fridge for 3-4 days.
Notes
- Feel free to use your favorite veggies and also any kind of oil.
- You can replace the tamari or soy sauce with coconut aminos or salt.
- Maple syrup can be omitted or substituted for any other sweetener.
- Replace cayenne for chili or any other hot sauce or ingredient if you want.
- Instead of cornstarch, feel free to use any other type of starch.
Rachel Gregg says
Love this recipe, it’s my new go to
Iosune Robles says
Hi Rachel! I'm so glad you liked it 🙂
Sophie says
I recently became a vegan and this was delicious! Thanks for sharing.
Iosune Robles says
Hi Sophie! I'm so glad you liked it 🙂
Kate says
Finally a yummy stir fry sauce recipe! Thank you! The sauce is a perfect blend of flavor with sweet and salty. I did find the cornstarch mix not enough liquid for the batch of veggies so I just added about a quarter to half cup of water, and it turned out just great.
Such a nice way to get a serving of vegetables!
Iosune Robles says
Thanks for your kind comment Kate 🙂 Have a nice day!
David says
Made this last night for my wife and her son, both Vegetarians. It was great! i did add some water chestnuts, mini corns and mushrooms. i cut up enough veggies for left overs so we can try the Brown Rice version.
Iosune Robles says
Sounds so good David!
AsianMeals says
This is a great recipe for making stir fry sauce at home. It’s so simple! I also found the tips at the beginning very helpful especially the one about not refrigerating marinated meat. Can’t wait to try the recipe with udon noodles.
Iosune Robles says
Thank you so much 🙂 Enjoy it!