Stir Fried Vegetables are the perfect side to complete any Asian inspired meal! Fresh veggies are sautéed in a sweet and savory homemade stir fry sauce. Ready in 30 minutes, this one pot veggie meal is downright delicious!
Your new favorite side dish is here! Stir Fried Veggies with homemade stir fry sauce could not be easier or more delicious. From prep to cook time, this dish is ready in just 30 minutes. You can totally customize the types of veggies used depending on your preference. The mix of brown sugar, soy sauce, and sriracha make for the ultimate sweet and savory sauce with just a hint of heat. This recipe is perfect for freezing and meal prepping and goes great with a myriad of serving options! If you’re looking to complete your meal, try serving stir fried veggies with my Sesame Garlic Ramen Noodles, a big bowl of white rice, or amazing Asian Lettuce Wraps!
Ingredients:
With just a little bit of prep work and the perfect combination of seasoning and sauce, this dish is simple yet mouthwatering.
Sesame Oil: You can also substitute vegetable oil if you already have that on hand.
Broccoli Florets: You can buy them already in floret form or chop a head of broccoli into florets.
Snap Peas: Make sure to cut the ends off.
Baby Portabella Mushrooms: Or your favorite kind of mushroom, sliced.
Water Chestnuts: Drained.
Carrots: Slice them diagonally or straight up and down like matchstick carrots.
Canned Mini Corn: Drained.
Green Pepper: Seeded and sliced.
Low-Sodium Soy Sauce: Choose your favorite brand.
Brown Sugar: This adds a sweet element to the savory flavors.
Cornstarch: To thicken up our stir fry sauce.
Garlic Paste and Ginger Paste: Or finely minced fresh garlic and ginger
Sriracha: This is optional but it adds a kick to the flavor.
How to Make Stir Fried Vegetables:
- In a large wok or frying pan, heat the sesame oil over medium heat. Add the broccoli florets, snap peas, sliced mushrooms, water chestnuts, carrots, mini corn, and diced green peppers. Stir to combine.
- Cook the veggies for about 5 minutes, stirring occasionally.
- In a small bowl, add the soy sauce, brown sugar, cornstarch sriracha (if using), garlic, and ginger. Mix thoroughly and pour over the sautéing veggies.
- Stir to coat and cook for an additional 5-8 minutes until the sauce thickens to your liking.
- Serve over white rice or noodles with chopped green onions and sesame seeds as a garnish.
Stir Fried Vegetables Recipe Notes and Tips:
- You can store leftover veggies in an airtight container in the fridge for up to 5 days.
- This side dish is great because you can swap out the vegetables used or add even more according to you and your family’s preference! Some other great options are: red or yellow bell peppers, green beans, asparagus, red or white onion, zucchini, etc.
- Both the sauce and the vegetables freeze wonderfully, making this an easy side to pull out on busy nights or to use as a meal prep. Store in a freezer safe container for up to 2 months!
- To make sure your veggies all cook at the same time, be sure to cut them in similar sizes.
- Add protein like chicken, beef, or tofu to make this a full meal!
Enjoy!
~Nichole
Stir Fried Vegetables
Ingredients
- 2 Tablespoons vegetable or sesame oil
- 2 Cups broccoli florets
- 2 Cups snap peas with the ends cut off
- 8 Ounces baby portabella mushrooms sliced
- 1 8-oz Can of water chestnuts, drained
- 1 Cup of sliced carrots sliced diagonally or straight up and down
- 1 Cup of canned mini corn
- 1 Green pepper seeded and sliced
- 1 Cup of low-sodium soy sauce
- 1 Tablespoon of brown sugar
- 1 Tablespoon of cornstarch
- Optional: 2 teaspoons of sriracha
- 2 teaspoons of garlic paste or finely minced garlic
- 1 teaspoon of ginger paste or finely minced ginger
Instructions
- Heat the oil in a large wok or frying pan over medium heat and add the broccoli, snap peas, mushrooms, water chestnuts, carrots, mini corn and green pepper and stir to combine.
- Let the veggies cook for 5 minutes as you stir every so often.
- Stir the soy sauce, brown sugar, cornstarch, sriracha, garlic paste and ginger paste together in a small bowl then pour it over the veggies.
- Stir and cook for another 5-8 minutes to thicken the sauce according to your liking.
- Serve over white rice with freshly chopped green onions and toasted sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
