Looking for a fast, flavorful, and healthy dinner idea? This Vegetable Stir Fry Recipe is the perfect answer. Bursting with color and crunch, and coated in a glossy, homemade stir-fry sauce, this dish comes together in just 30 minutes and is incredibly easy to customize. Whether you’re cleaning out your fridge, planning meatless Mondays, or simply craving takeout-style flavor at home—this is your go-to recipe.
🥢 Why You’ll Love This Stir Fry
- Fast & Easy: Done in under 30 minutes from start to finish.
- Customizable: Swap in your favorite veggies or add proteins like tofu, chicken, or shrimp.
- Healthy & Delicious: Loaded with fiber-rich vegetables and a naturally sweet and savory sauce.
- Perfect Meal Prep: Make ahead and enjoy for lunch or dinner all week.
📝 Ingredients
For the Stir Fry Sauce:
- ¼ cup low-sodium chicken or vegetable broth
- 3 Tbsp low-sodium soy sauce (or Tamari for gluten-free)
- 2 Tbsp honey (or substitute maple syrup or brown sugar)
- 1 tsp cornstarch
- ¼ tsp hot sauce (optional, like Sriracha or Frank’s Red Hot)
For the Stir Fry:
- 2 Tbsp cooking oil (vegetable or avocado oil)
- 1 large carrot, peeled and sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 8 oz canned baby corn, drained
- 2 Tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
Tip: You can use frozen stir-fry vegetables in a pinch—no need to thaw first!
👨🍳 Instructions
- Make the Sauce
In a small bowl, whisk together broth, soy sauce, honey, cornstarch, and hot sauce (if using). Set aside. - Cook the Vegetables
In a large skillet or wok, heat the cooking oil over medium-high heat. Add carrots, broccoli, mushrooms, baby corn, and bell pepper. Stir-fry for about 3–4 minutes, or until the vegetables are crisp-tender. - Add Aromatics
Reduce heat to medium. Add butter, garlic, and ginger to the pan. Stir continuously for 30–60 seconds until fragrant. - Add the Sauce
Give the sauce a quick stir (cornstarch tends to settle), then pour it over the vegetables. Reduce heat to medium-low and cook for another 3–4 minutes, stirring occasionally, until the sauce thickens and glazes the veggies. - Serve and Enjoy
Serve hot over cooked white rice, brown rice, noodles, or in lettuce wraps.
🍽 Serving Suggestions & Variations
- Add Protein: Stir in cooked chicken, shrimp, beef strips, or crispy tofu. Double the sauce if adding proteins.
- Spice It Up: Add chili flakes, extra Sriracha, or Thai chili for heat.
- Serve With: Steamed rice, lo mein, soba noodles, or wrapped in lettuce leaves for a low-carb twist.
🥡 Storage & Meal Prep Tips
- Prep Ahead: Chop vegetables and mix the sauce (without cornstarch) up to 3 days in advance. Add cornstarch right before cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Gently reheat in a skillet or microwave. Add a splash of water or broth if it looks dry.
- Freezing: Not recommended—veggies tend to get mushy after thawing.
🕒 Quick Recipe Facts
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serving Size: 4
- Yield: 1 large skillet of stir fry
- Cuisine: Asian-Inspired
- Course: Main Course / Dinner
🔍 Nutrition Information (per serving, approx.)
- Calories: 180 kcal
- Fat: 8g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 5g
- Sugar: 9g
Nutritional info may vary based on ingredients and portion size.