Stir fry vegetables are a healthy way to enjoy takeout style veggies at home. This simple, fast recipe cooks up in no time and can perfectly compliment your favorite Chinese style entree.

skillet Vegetable Stir Fry in 15 minutes

Stir fry veggies are super easy to make at home. All you have to do is chop up your favorite vegetables, throw them in a hot pan and then pour in the sweet teriyaki sauce, tossing and stirring until it thickens and coats everything in a sweet, salty, perfectly delicious sauce.

We love making these vegetables as a simple side to go with beef, chicken, or pork. In fact recently we’ve been saving time by picking up a teriyaki marinated pork tenderloin from the grocery store and making quick and easy air fryer pork tenderloin.

Of course, you can serve them on their own or over your favorite rice. For an extra serving of veggies, you could even serve it over cauliflower rice.

If you love teriyaki sauce as much as we do make sure to try our sheet pan beef teriyaki and grilled teriyaki chicken and pineapples too!

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Vegetable Stir Fry ingredients

Ingredients You’ll Need

You’ll need:

  • Peanut oil – When picking an oil for stir fry, keep in mind we’re using high heat, so you’ll want an oil with a high smoke point such as soybean, peanut, or vegetable oil. If you use olive oil, use the lightest you can find, but keep in mind, it may smoke up on you some.
  • Veggies – We use broccoli, mushrooms (your favorite type), and red bell peppers (you could use a different color if you prefer). You can also add additional veggies like thin strips of carrots, sugar snap peas, zucchini strips, or your favorite.
  • Baby corn – You can typically find the baby corn in the canned vegetables aisle near the other canned corn.
  • Cornstarch – The cornstarch helps thicken the sauce a bit. 
  • Seasoning – For some flavor, you’ll need ground ginger, soy sauce, sesame oil, and brown sugar.
easy Vegetable Stir Fry in skillet

Instructions

Here’s how to make a takeout inspired dish easily at home.

Step 1 – Cook the veggies. First, heat the peanut oil in a large skillet over medium-high heat.

When the oil is hot, add the broccoli to the skillet and cook for 2 to 3 minutes. Once the broccoli has cooked, add the mushrooms, bell pepper, and mini corn to the skillet and continue to cook for about 5 minutes.

Step 2 – Prepare the sauce. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, sesame oil, and ground ginger.

Pour the sauce over the veggies and continue to cook for about 5 minutes or until the sauce thickens and coats the veggies.

Serve immediately over your favorite rice or cauliflower rice.

skillet with Vegetable Stir Fry

What Vegetables Go with Stir Fry

You can use a large variety of veggies in stir fry. We love broccoli, mushrooms, peppers, and baby corn. But you could add:

  • Carrots 
  • Mushrooms
  • Broccoli
  • Bell peppers
  • Baby corn
  • Bok choy
  • Zucchini
  • Onion
  • Garlic 
  • Sugar snap peas or snow peas
  • English peas
  • Eggplant

For the veggies you want to add, just keep in mind cook times and add them based on how long they need. For example, cut carrots thinner and add them with the broccoli so they have a chance to soften some. Zucchini or eggplant generally need less time to cook and can be added last.

Do You Boil Broccoli Before Stir Fry?

You do not need to boil the broccoli before stir frying. If you do, it may become very mushy. So if you like really soft broccoli, you can par boil it for about 5 minutes. Otherwise, for a slightly soft, but still firm broccoli, don’t boil beforehand.

Best Oil for Stir Frys 

The best oils for stir frys are ones with high smoke points. This is because you place the skillet or wok over medium-high heat. An oil like olive oil often becomes smokey when cooked over high heat. Safe choices are peanut oil, vegetable, or soybean oil.

chopsticks holding Vegetable Stir Fry

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Servings: 6
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Stir Fry Vegetables

Stir fry vegetables are a healthy way to enjoy takeout style veggies at home. This simple, fast recipe cooks up in no time and can perfectly compliment your favorite Chinese style entree.

Ingredients

  • 2 tablespoons Peanut oil
  • 12 ounces Broccoli, cut into bite size pieces
  • 8 ounces Mushrooms
  • 1 Red bell pepper, large dice
  • 14 ounce Canned baby corn
  • ½ cup Soy sauce
  • 2 tablespoons Brown sugar
  • 1 tablespoon Cornstarch
  • 2 drops Sesame oil
  • ¼ teaspoon Ground ginger

Instructions

  • Heat peanut oil in a large skillet over medium-high heat.
  • Add the broccoli to the skillet and cook for 2-3 minutes.
  • Add the mushrooms, bell pepper, and mini corn to the skillet and continue to cook for 5 minutes.
  • In a small bowl whisk together the soy sauce, brown sugar, cornstarch, sesame oil, and ground ginger.
  • Pour the sauce over the veggies and continue to cook for approximately 5 minutes or until the sauce thickens and coats the veggies.
  • Serve immediately.

Nutrition

Serving: 6ounces, Calories: 174kcal, Carbohydrates: 26g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Sodium: 1103mg, Potassium: 533mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1148IU, Vitamin C: 80mg, Calcium: 38mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: stir fry veggies, vegetable stiry fry