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Veggie Stir Fry Recipes

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These Veggie Stir Fry recipes are even better than takeout! You still get all the same flavor as you'd find at your local Chinese restaurant but with less oil and calories.

Make the most delicious stir-fried vegetables in just 10 minutes using any combination of veggies you like! The stir fry sauce is made with pantry staples and makes any vegetables taste amazing. #sidedish #kidfriendly #quickandeasy #stirfry

Table of Contents

I'm a sucker for some good Chinese food or a delicious stir fry, but it doesn't always leave me feeling the best. So, I decided to make this list of easy and healthy veggie stir fry recipes that you can make right in your own kitchen!

From stir-fried snow peas to cabbage fried rice and stir-fried vegetables, there's no shortage of fresh finds in this list. They're easy to make, pair with any of your favorite main dishes, and don't contain any of the bad stuff. Read on to find your favorite veggie stir fry recipe to make asap. 

 

Veggie Stir Fry Recipes

10 Minute Cabbage Stir Fry

89 CAL 15 MIN
Cabbage stir fry in a black skillet with sliced green cabbage, carrots, and soy sauce.
If you're looking for a quick veggie side, this stir-fried bok choy is your answer! With soy sauce, garlic, and a dash of heat, the bok choy gets perfectly tender-crisp. It's a versatile addition to any meal and can even be used as a topping for ramen or stir-fried with your favorite protein.

Stir Fried Bok Choy

84 CAL 15 MIN
Stir fried bok choy on a plate with red onions, soy sauce, coconut oil, and chili paste.
Need a simple yet tasty vegetable side dish? This stir-fried bok choy comes together in just 15 minutes and packs a punch with garlic, soy sauce, and a kick of spice. It’s the perfect addition to any meal when you want something fresh and flavorful.

Asian Sautéed Broccolini

107 CAL 15 MIN
Asian broccolini chopped and cooked with garlic, ginger, and oyster sauce in a dish.
This stir-fried Chinese broccolini is a quick and flavorful side, featuring tender, bright green broccolini sautéed with fragrant garlic and ginger. The dish is finished with savory oyster sauce for an authentic Asian twist.

Stir Fried Vegetables (Works for Any Veggies!)

117 CAL 15 MIN
Stir fried vegetables with cabbage, mushrooms, broccoli, and carrots in stir fry sauce in a white bowl.
A stir-fried vegetable dish made in just minutes, this recipe combines fresh veggies and a tasty stir-fry sauce of soy, rice vinegar, and honey. Perfect as a side or served with rice, it’s a flavorful addition to any meal, and you can even add protein if you like.

Asian Quinoa Stir Fry

309 CAL 20 MIN
Asian quinoa stir fry with broccoli, carrots, cabbage, and snow peas in a bowl with stir fry sauce and sesame seeds.
This quinoa stir-fry is everything you love about takeout but with a wholesome twist. With crisp veggies and a spicy-sweet almond butter sauce, it’s both satisfying and delicious. Add a little sriracha for heat, and it’s the perfect quick meal when you’re craving something flavorful.

Moo Shu Vegetable Stir Fry

260 CAL 25 MIN
Moo shu vegetables with eggs and hoisin sauce served in a bowl with cabbage, broccoli, and mushrooms.
Fresh vegetables like cabbage, broccoli, and mushrooms come together in this delicious Moo Shu stir fry, all tossed in a savory hoisin-based sauce. It's quick, easy, and perfect for a light yet satisfying meal. The addition of scrambled eggs adds protein, while the vibrant flavors will make this your new go-to weeknight dish.

Sauteed Snow Peas

103 CAL 15 MIN
Sauteed snow peas with green onions, soy sauce, garlic, ginger, and sesame seeds with chopsticks.
If you’re looking for a light and flavorful veggie side, sautéed snow peas are the answer. Tossed in soy sauce, sesame seeds, and a little ginger, they cook in no time and are a perfect balance of crunchy, savory, and slightly sweet.

Sesame Soy Edamame

183 CAL 15 MIN
Stir fried edamame in a wooden bowl served with soy sauce and sesame seeds.
Turn your edamame into an irresistible snack with this sesame soy twist! Coated in a savory soy sauce blend and sesame oil, these are the perfect balance of salty and spicy with just a hint of heat from the crushed red pepper flakes.

Stir Fried Zucchini Noodles

67 CAL 20 MIN
Stir Fried zucchini noodles on a plate with sesame seeds.
Skip the carbs with these fresh zucchini noodles, stir-fried to perfection with a savory sauce. They cook in just minutes, making this dish the ideal low-maintenance side for a busy weeknight.

Cabbage Fried Rice

131 CAL 20 MIN
Cabbage fried rice with shredded cabbage, carrots, green onions, eggs, and soy sauce on a black plate.
Craving fried rice but want something lighter? This Cabbage Fried Rice is your perfect match. Made with shredded cabbage, carrots, and savory seasonings, it tastes just like your favorite takeout but with fewer carbs. Toss in a scrambled egg and a splash of soy sauce, and you've got a simple, delicious side dish in no time.

Cauliflower Fried Rice

110 CAL 20 MIN
Cauliflower fried rice with cabbage, carrots, eggs, and green onions on a plate with chopsticks.
Cauliflower Fried Rice is a low-carb twist on your classic fried rice, packed with savory flavors from sesame oil, ginger, garlic, and soy sauce. Add your choice of protein or veggies to make it your own—this dish is as versatile as it is delicious.

Main Dishes to Pair With These Recipes

Need a little extra? Serve these main dishes with these veggie stir fry recipes for a balanced meal:

Top Tips for Making Stir-Fried Vegetables

  • Fresh is best: Always go for fresh garlic and fresh ginger. Trust me, they bring so much more flavor than the powdered stuff, and your stir fry will thank you.
  • Add edamame: Toss in some edamame for extra protein—plus, they give the dish a nice bite.
  • Add crunch: Sesame seeds, peanuts, green onions, red onion, or cashews can elevate the texture and give your stir-fries a satisfying crunch!
  • Save the sauce for the end: Keep the sauce till the end so the veggies stay crisp and the stir fry doesn’t get soggy.
  • Mix and match: Feel free to mix and match any veggies you’ve got hanging around.
  • Cornstarch is your friend: Cornstarch is your secret weapon to get crispy bits and thicken that sauce just right.
  • Heat it up: Crank up the heat! The pan needs to be super hot for stir-fry perfection.
  • Cook in batches: If the pan's crowded, cook in batches to avoid soggy, steamed meat.
  • Prep is key: Prep all your ingredients first. Stir fries move fast, and you'll want everything ready to go.
  • Use a wok or cast-iron pan: These tools hold heat better than non-stick pans. If you don't have either of these, you can pop everything onto a sheet pan, toss the veggies in stir fry sauce, and bake.
  • Stir, stir, stir: Stir frequently so nothing gets stuck and burns—it's high heat, so keep it moving!

Four Easy Stir Fry Sauces

A stir fry isn't truly complete without a killer stir fry sauce to tie it all together. Here are four simple, homemade sauces you can whip up in no time—just toss them into a glass jar and store them in the fridge for easy access whenever you need a flavor boost.

  • Classic: Combine 1/2 cup of low sodium soy sauce with 1/2 cup of chicken broth, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp cornstarch.
  • Pineapple Hoisin: Combine 1/3 cup pineapple juice with 1/4 cup Hoisin sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 minced garlic clove, 1/2 tbsp minced ginger, and 1/4 tsp red pepper flakes.
  • Sweet and Spicy: Combine 1/2 cup of low sodium soy sauce with 1/2 cup of chicken broth, 2 tbsp honey, 1 tbsp Asian chili paste, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp cornstarch.
  • Peanut Sauce: Combine 1/2 cup of low sodium soy sauce with 1/4 cup of chicken broth, 1/4 cup creamy peanut butter, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp minced ginger, 1/4 tsp red pepper flakes, and 1 tbsp cornstarch.

Frequently Asked Questions

Got questions about making stir-fried veggies? Here are your answers: 

To keep your veggies nice and crispy, avoid overcooking them. Heat your pan high, toss in the oil, and stir-fry quickly. You’ll get that crunchy texture with perfectly cooked veggies on the outside and tender on the inside.

 

You don’t need much oil for stir fry, just a small amount to coat the bottom of your pan. A couple of tablespoons will do the trick to keep everything from sticking while still getting that stir-fry crunch.

 

Go for oils with a high smoke point like avocado, soybean, vegetable, or peanut oil. These oils will give you the best results under high heat. Olive oil works, too, but it has a lower smoke point. It's great for flavor, but keep an eye on the heat.

 

If your veggies are cooking too fast or burning, add a splash of water to help them cook through without drying out. It helps to steam them just enough while keeping that crisp texture, especially for denser veggies.

 

If your stir fry is lacking flavor, chances are it's missing sauce or seasoning. Try adding a splash of soy sauce, tamari, or coconut aminos to bring out those savory flavors and really amp up the taste.

 

Start with veggies that take the longest to cook, like carrots or broccoli. Finish with quick-cooking veggies like snow peas or leafy greens to keep everything crisp and fresh.

 

A soggy stir fry usually means your pan was too crowded, or you added the sauce too early. Make sure not to overstuff the pan and wait until the end to add the sauce. Also, fresh veggies are key—frozen ones release too much water and can turn your stir fry into a soggy mess.

 

Most stir fry veggies cook in just a few minutes. Hearty vegetables will take around 4-5 minutes, and quick-cooking ones like greens only need about 2-3 minutes to stay crisp and tender.

 

More Recipes You'll Love

Looking for more delicious vegetable ideas? Try these next.

 

More Veggies You'll Love

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