Stir Fry Vegetables

Vegetables:

You can stir fry vegetables of all kinds! A good rule of thumb is to include a variety of aromatics, harder veggies, and soft veggies, along with a stir fry sauce. Some people also like to add and wilt some leafy veggies at the very end, like spinach or bok choy. I used these veggies that are some of the most common in vegetable stir fry recipes at restaurants:

• Onions – I used a white onion, but you can even go for a red or yellow onion to add a different aromatic flavor to your stir fry. If you like the flavor, you can caramelize the onions before adding the other ingredients.
• Mushrooms – Even though mushrooms are actually soft, they go into the pan together with the hard veggies, because it takes a while for their moisture to evaporate. They take on lots of flavor from the sauce, too. If you have extras, make sauteed mushrooms or roasted mushrooms.
• Bell Peppers – Add crunchy and sweet flavor, and are one of the most popular choices in veggie stir fry. Feel free to experiment with other chili peppers, such as jalapenos, poblanos, or shishito peppers.
• Broccoli – The florets capture all of the flavor of the sauce, while the stalks add a hearty crunch. You can also stir fry or saute broccoli by itself, or throw it into broccoli cheese soup.
• Snow Peas – These add nice bright green color and a sweet snap. You can also use sugar snap peas instead.
• Olive Oil – Not a veggie, but you’ll need it for stir frying vegetables! Other heat-safe oils, such as avocado oil, will also work. If you want to add sesame oil, make sure to add it at the end after removing from heat, as it’s not ideal for high heat.

Stir Fry Sauce:

Vegetable stir fry sauce can be as simple or complex as you like. Personally, I think simple sauces are best, because they let the veggies shine. This sauce cooks together with the vegetables once they are almost done cooking. If you want a thicker or sweeter sauce, see variations below.

• Garlic – Some vegetable stir fry recipes add this first, but I prefer to add it close to the end (by making a well in the center of the pan before stirring in) to allow high heat for the veggies without burning the garlic.
• Coconut Aminos – This is my go-to soy sauce substitute, and I like that it adds subtle sweetness. You can use low-sodium soy sauce or tamari if they work for you.
• Broth – I like to use bone broth for flavor, but regular chicken or vegetable broth works, too.
• Unsalted Butter – I use this for sauteing the garlic towards the end. You could just use more olive oil instead.
• Sea Salt & Black Pepper

1. Heat the pan. To ensure your oil is hot enough, add a drop of water to your wok. If it sizzles, it’s ready!
2. Sauté the longer cooking veggies. Add the mushrooms and onions, and stir fry until both are soft.
3. Stir fry the remaining vegetables. Add the broccoli, snow peas, and bell peppers. Season with salt and pepper, and stir fry until the veggies are crisp-tender.

4. Sauté the garlic. Create a well in the center, melt the butter, and add the minced garlic. Sauté until fragrant, then mix into the vegetables.
5. Make the sauce. Add the broth and coconut aminos. Stir-fry briefly. Adjust salt and pepper to your taste if needed. Serve over rice or cauliflower rice.

Recipe Variations

• Change up the veggies – You can use almost any vegetables for stir fry! Add other hard vegetables (like carrots, cauliflower, or water chestnuts) together with the onions. Add other soft vegetables (like cabbage, asparagus, zucchini, or even more interesting ones like Chinese eggplant) together with the other soft veggies.
• Add ginger or fresh herbs – You can add a tablespoon of fresh grated ginger together with the garlic, or add any herbs you like in the last couple of minutes.
• Add heat – Sprinkle in some crushed red pepper flakes, or add a drizzle of sriracha at the end.
• Sauce variations – If you prefer a thicker sauce, whisk 2 teaspoons of cornstarch into the broth and coconut aminos before adding to the pan. You can also use other sauces, such as the ones from my chicken stir fry or chicken broccoli stir fry (you can use them for just vegetables as well), or even teriyaki sauce. Sometimes I like to drizzle some peanut sauce on top after stir frying.
• Add protein – Try a chicken stir fry, beef stir fry, or shrimp stir fry. You can also stir in leftover chicken breast or shredded chicken, sliced top sirloin, or baked shrimp into the stir fry vegetables at the end if you have them on hand.
• Stir fry frozen vegetables – To stir fry frozen veggies, the method is the same as fresh. The key is to stir fry straight from frozen — do not thaw them first. They do take a little longer to cook and won’t be as crisp as fresh ones, but are still flavorful.

Storage Instructions

• Store: While homemade vegetable stir fry is best right out of the skillet, it will store pretty well. Keep in an airtight container in the fridge for up to 3-5 days.
• Reheat: For best results, stir fry vegetables again to reheat. The microwave is okay, but they will be pretty limp.
• Freeze: I don’t recommend freezing after cooking, as they will be mushy after thawing.

What To Serve With Stir Fry Veggies

Want to turn this healthy vegetable stir fry into a full meal? Simply pair them with an Asian-inspired dish or an additional side. Here are some ideas:

• Chicken – These stir fried veggies make a delightful side dish to almond chicken, sweet honey garlic chicken, fragrant Thai basil chicken, and classic teriyaki chicken.
• Beef – Try a Korean beef bowl, a healthy egg roll in a bowl meal, or for a spicy kick, serve these veggies with pepper steak.
• Seafood – Enjoy these stir fried vegetables with a tasty salmon bowl or alongside some crispy coconut shrimp for a flavorful meal.
• Pork – For the same delicious Asian flavors, pair this easy side with my sweet and savory honey garlic pork chops.
• Rice – You can’t go wrong with the classic fried rice or just plain rice, but I like to serve this dish with cauliflower fried rice or plain cauliflower rice for a healthier twist.