Easy & Healthy Vegetable Stir Fry is made fast with your favorite vegetables and a quick flavorful sauce. Served over rice this simple veggie stir fry is a fresh vegetarian meal that is ready to be eaten in 20 minutes!
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Veggie Stir Fry with Rice
Stir Fry’s are a favorite of mine. They are easy, quick, and generally healthy. This Simple Vegetable Stir Fry is no exception.
With a simple sauce and a couple of handfuls of fresh veggies you have yourself a fast healthy weeknight meal!
Ingredients and How to Make Vegetable Stir Fry:
First thing first I will note for the vegetables in this dish, you DO NOT have to follow these vegetables exactly. As a matter of fact every time I make a veggie stir fry it is always slightly different.
Most often I go for the vegetables that are in season that pair nicely together.
For example during the time of publishing this zucchini was at it’s peak, so zucchini got used.
Or maybe you aren’t a huge fan of one of the veggies I listed, that’s cool. Put in something you like. Not a fan of zucchini, use snow peas instead.
For the most part I always start with a base of carrots, broccoli, and baby corn, then go from there for what else looks good at the time.
I also for enjoyment of eating like to make my veggie stir fry as colorful as possible, because what is more fun than eating a rainbow dinner right?! So I usually go for a variety of veggies that include different colors like the ones listed.
So now that I have gotten that out of the way here is what I used for this stir fry in the photos:
- red bell pepper
- broccoli florets
- baby corn
- cooking oil
- soy sauce
- ground ginger
- sesame oil
Hopefully most of the sauce ingredients you already have stocked up regularly at home, so most of this meal is just picking the veggies you like!
Besides the veggies listed above you could also use:
- snow peas/snap peas
- other color bell peppers
- cabbage (napa or green)
- water chestnuts (which actually are vegetables not nuts)
- baby bok choy
- spinach (add at very end)
- green beans
- bamboo shoots (found in cans like the baby corn)
So now that you have got what you need let’s make a veggie stir fry.
First thing I do is prepare the rice. If you need help cooking the rice check out my post about my Foolproof Method to Cooking Rice on the Stovetop. Since the rice will take probably a few minutes longer to cook than the stir fry you will want to make sure you have that started first.
Now start the veggie stir fry by preparing the sauce. Add soy sauce, ginger, sesame oil, honey, garlic, and cornstarch to a small bowl. Whisk together to combine, ensure the honey gets stirred in and isn’t sitting on the bottom.
Now you are ready to start cooking! Heat a large skillet/wok over medium-high heat.
Add oil and heat the oil until it is hot and shimmery.
Add the sliced carrots and sliced red bell pepper to the skillet. Stir fry for 2 to 3 minutes until they begin to soften.
Add the sliced zucchini and broccoli florets to the skillet. Stir fry everything for about 2 to 3 minutes, until the vegetables begin to soften.
Lastly add the baby corn and sauce. Stir fry an additional 3 to 4 minutes until sauce has thickened slightly and vegetables are cooked to your liking. Serve immediately, best served over rice. Optionally, Garnish with sesame seeds.
Love Stir Fry’s? Check out some of my other recipes:
- Ground Pork Stir Fry
- Shrimp Stir Fry (Freezer Friendly)
- 20 Minute Chicken Stir Fry
- Orange Ginger Beef Stir Fry
- 1 medium zucchini, thinly sliced
- 2 carrots, thinly sliced
- 1 red bell pepper, sliced
- 4 cups broccoli florets
- 1 can (15oz) baby corn, drained
- 1 teaspoon cooking oil
for the sauce:
- 1/3 cup soy sauce
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- 2 teaspoons honey
- 1 teaspoon garlic
- 2 teaspoons cornstarch
- Prepare sauce, add soy sauce, ginger, sesame oil, honey, garlic, and cornstarch to a small bowl. Whisk together to combine, ensure the honey gets stirred in and isn't sitting on the bottom.
- Heat large skillet/wok over medium-high heat. Add oil and heat until oil is hot and shimmery.
- Add carrots and red bell pepper to the skillet. Stir fry for 2 to 3 minutes until they begin to soften.
- Add zucchini and broccoli to the skillet. Stir fry everything for about 2 to 3 minutes, the vegetables will begin to soften.
- Lastly add the baby corn and sauce. Stir fry an additional 3 to 4 minutes until sauce has thickened slightly and vegetables are cooked to your liking. Serve immediately, best served over rice.
Any neutral cooking oil will work for heating in the skillet for this recipe. Canola, vegetable, and avocado oils are all good choices.
If you are serving this meal with rice make sure you start cooking the rice BEFORE you start the stir fry, the rice will take longer to cook! And for making the best rice check out my Foolproof Method Of How To Cook Rice On The Stovetop.
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Serving Size:1/4 of the dish
Amount Per Serving: Calories: 152Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1236mgCarbohydrates: 27gFiber: 8gSugar: 9gProtein: 7g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Lauren, The Schmidty Wife