Stir Fry Vegetables

Stir Fry Vegetables are the perfect customizable side or main dish! When time is tight, toss your favorite veggies in a skillet and top with a homemade sesame-hoisin sauce for a dinner that’s on the table in minutes. It’s a crave-worthy weeknight meal that’s stress-free and easy to prepare.

plated Stir Fry Vegetables with sesame seeds

Holly’s Recipe Highlights: Stir Fry Veggies

Total Time: 25 Mins Servings: 4 Cooking Method: Stovetop

Ingredient Notes

broth , hoisin , oil , ginger paste , vegetables , soy sauce , sesame seeds , garlic , cornstarch , sesame oil with labels to make Stir Fry Vegetables

Fresh Vegetables: There are no rules in this stir-fry dish, so pick your favorite vegetable. Just sort them into firm and tender vegetables so they cook evenly.
- Firm Vegetables: Carrots, celery, broccoli, cauliflower, white onion, and green beans.
- Tender Vegetables: Bok choy, napa cabbage, bell peppers, bean sprouts, snap peas, baby corn, and mushrooms.
Ginger & Garlic: Use fresh ginger paste or minced garlic. Swap for ¼ teaspoon ground ginger and garlic powder instead of fresh. Just add directly to the sauce instead of into the pan, so they don’t burn.
Sauce: Water or chicken broth (for more flavor) forms the base of the sauce. Soy sauce adds depth, hoisin gives the sauce a salty-sweet richness, toasted sesame oil adds nutty flavor, and cornstarch thickens the sauce so it clings to the veggies.

How to Stir Fry Vegetables

adding sliced vegetables to pot to make Stir Fry Vegetables

Prep the sauce and set aside while sauteing the veggies (full recipe below).

adding garlic and ginger paste to vegetables in pot to make Stir Fry Vegetables

Move the veggies to the side and add the final ingredients.

Stir everything together and add the sauce, simmering until thickened.

Prep Ahead: Cut all the veggies before starting to cook since this recipe moves quickly.
Keep Veggies Seperate: Keep the firm and tender veggies separate so the carrots and broccoli cook before the softer vegetables are added.
Don’t Overcrowd: Don’t overcrowd the pan, so the veggies cook instead of steaming. Cook in batches if the skillet is small.
Sauce: Stir the sauce before adding it to the skillet so the cornstarch doesn’t settle at the bottom.

top view of Stir Fry Vegetables in a bowl

Leftovers Made Easy

Store leftover stir-fry veggies in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat for the best texture. Add a splash of broth if the sauce has thickened too much. While the veggies may soften, they are still delicious!
Leftovers can be frozen for up to 2 months.

More Easy Stir Fry Recipes

Did you enjoy these stir-fry vegetables? Leave a rating and a comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

To make the sauce, whisk together broth, hoisin, cornstarch, soy sauce, and sesame oil.
Heat 2 teaspoons vegetable oil over medium-high heat in a wok or nonstick skillet.
Add the firm vegetables, such as celery and carrots, and cook 2 to 3 minutes. Add the tender vegetables and cook 2 minutes more.
Push the vegetables to the side and add the remaining 1 teaspoon vegetable oil to the center of the skillet. Add the garlic and ginger and cook 30 seconds, or until fragrant. Stir into the vegetables.
Give the sauce a stir (to mix in any cornstarch that has settled), and pour it over the vegetables. Let simmer one minute, or until the sauce has thickened.
Garnish with sesame seeds if desired.

Firm vegetables include carrots, celery, broccoli, cauliflower, white onion, and green beans.
Tender vegetables include bok choy, napa cabbage, bell peppers, bean sprouts, snap peas, baby corn, and mushrooms.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine Asian Fusion, Chinese

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