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Bowl of vegetable stir fry over rice.
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5 from 1 vote

Vegetable Stir Fry

This one-pan Vegetable Stir Fry is such an easy and healthy dish. Serve it as a plant-based main course over a bed of fluffy rice or as an everyday side-dish! This colorful blend of veggies cooked in a sauce made with pantry staples is the perfect delicious and quick dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 220kcal
Author: Justin Coit


  • 1 tbsp olive oil
  • 1 cup carrots sliced
  • cups broccoli florets
  • ½ red bell pepper sliced
  • ½ yellow bell pepper sliced
  • 3 garlic cloves minced
  • 1 cup snap peas
  • 1 cup mushrooms sliced
  • 1 cup baby corn
  • ½ cup water chestnuts
  • 1 tsp ginger chopped
  • chopped green onions for garnish
  • sesame seeds for garnish

For the Sauce:

  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp honey
  • 1 tsp sesame oil


  • Prepare the sauce in a mixing small bowl by whisking together soy sauce, garlic, honey, sesame oil, chicken broth, and cornstarch. Set aside.
  • In a wok or large skillet add 1 tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • Pour sauce mixture over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.



  • A large skillet or wok is best for stir frying as ideal as you're able to stir and toss the veggies without any falling out of the pan.
  • If you want to add an extra crunch to this dish? Try adding in some cashews, peanuts, or almonds.
  • Be sure to cut your vegetables into similar sizes so they can cook at the same rate.
  • If you're unsure where to get water chestnuts, they can be found in cans in the international aisle or by other canned vegetables.
  • Swap the chicken broth for vegetable broth and honey for maple syrup to keep this a vegetarian or vegan friendly recipe.
  • You can make this spicier by adding some red chili flakes or sriracha to the sauce.
  • If you're making this as a side dish, Hawaiian Chicken Skewers goes really well with the veggies! Alternatively, as a main dish, you can serve this with some rice, chow mein, lo mein, udon noodles, ramen noodles, quinoa, zoodles, and cauliflower rice.


Calories: 220kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 859mg | Potassium: 641mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6485IU | Vitamin C: 98mg | Calcium: 52mg | Iron: 2mg