Main dish

Veggie Stir-fry

A saucy, savory and healthy meal is just ahead of you. This veggie Stir-Fry is easy to make and the asian flavors are delicious with so many veggies that you can simply use what you already have in the house. It’s the perfect weekday meal to please all the family!

Stir fries are such a perfect budget friendly and quick meal to come together. It seems like everyone love them, right? This is not surprising considering their strong asian savory flavor and high level of addictive umami goodness. I love how versatile this Veggie Stir-Fry is and although the list of ingredients might seem long, I bet you have most of them in your house already.

Make this Veggie Stir-Fry in 3 easy steps:

1- Whisk all the sauce ingredients together in a medium bowl.
2- Cook veggies (8 cups) in a large pan until cooked through. Choose the veggies you have on hand! I love the combo carrots-broccoli-red peppers, but other veggies like zucchini, cabbage, cauliflower, mushroom or snap peas work great too.
3- Add the sauce to the pan and let it thicken up. Yum!

Not much fresh produce in the house?

Use frozen ones! Frozen broccoli, carrot, green peas or cauliflower will all work well. Just cook them in a pan as you would with fresh produce.

Looking for a meal higher in protein?

Try adding tofu, edamame or mushroom to the pan. Chickpea would also be a great addition to this dish. Also, choose to serve this Stir-Fry over brown rice to have an extra filling meal.


If you are looking for another asian style easy meal, check out this Scallion and ginger oven baked tofu recipe! Also, don’t forget to follow me on Instagram, Facebook and Pinterest and subscribe to my newsletter to be sure not to miss any recipe updates!

Print Recipe
5 from 4 votes

Veggie stir-fry

This Stir-fry is easy to make, budget friendly and very versatile. This is a great recipe to use as a base to make your own since you can just use the veggies you have in your fridge.
Prep Time30 mins
Cook Time20 mins
Keyword: Vegan
Servings: 4


For the sauce:

  • 1 cup water
  • 1/2 cup soy sauce
  • 1/3 cup + 1 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic (about one large clove) crushed
  • 1/2 tsp fresh ginger grated
  • 4 tbsp corn starch

For the stir-fry:

  • 8 packed cups vegetables (broccoli, carrot, onion, pepper, bok choy, snap peas, napa cabbage, etc) chopped in large pieces
  • cooked brown rice or cooked noodles for serving
  • sesame seeds for serving, optional


First, make the sauce:

  • In a medium bowl, whisk all the sauce ingredients together until there are no clumps anymore. Set aside.

To make the stir fry:

  • Start by preparing all the veggies. You want everything to be cleaned and chopped before you start cooking. Try to cut the veggies about all the same size.
  • Warm a wok or a large pan on medium-high heat. When warmed, add the vegetables and cook them by stirring constantly until cooked to your liking. Use a small amount of oil or water to prevent them from sticking to the pan. If needed, add additional small amounts of water to the pan (1-2 tbsp at the time) throughout the cooking process to help the veggies cook without burning.
    *If your pan is too small for the amount of vegetables, then cook them in two batches. You should be able to return the first batch of cooked veggies to the pan after the second batch is cooked before adding the sauce since the veggies will lose some of their volume after being cooked.
  • When the veggies are cooked, add the sauce to the pan (whisk well the sauce in the bowl just before pouring in the pan to dissolve the corn starch as it tends to stick to the bottom). Warm the mixture on medium-high heat until you reached a gentle boil stirring constantly. The sauce should thicken after about 2-3 minutes maximum. Remove from the heat and serve warm with brown rice or noodles.
  • This dish is great topped with sesame seeds and sriracha sauce if you like spicy food. Enjoy!


  • Linda

    5 stars
    This is by far the most delicious stir fry I have ever tasted!! I never cooked with rice vinegar or sesame oil before and I’m sure these ingredients added so much flavour to this dish. Thanks for another great recipe Jessica– I will have this with some friends once I’m allowed to have people in the house again : )

  • Mama B

    5 stars
    Made a version of your stirfry, and we loved it!

    Simplified Stir Fry Sauce – for 2 people

    1 Tbsp reduced sodium tamari soy sauce
    ½ Tbsp rice vinegar
    1 Tbsp maple syrup
    2 tsp toasted sesame oil

    Because there’s no cornstarch, this variation of the sauce gets tossed right into the stir fry vegetable pan in the last two minutes of cooking, instead of heating up on its own in a separate pan. I reduced the sodium and sugar and omitted the water, garlic and ginger. Just make the sauce in a small bowl before starting the stir fry. If you’re a fresh ginger lover, add it right in to the veggies, maybe halfway through the frying.
    Used about 2 cups of fresh vegetables, including carrots, red cabbage, spinach and 2 shishito peppers. And either cashews on top or tofu for protein.
    Served with sriracha and generous amount of cilantro. I would usually add scallion too, one scallion per person.
    Served it with your coconut pineapple rice.
    Have made the stirfry twice now, with different vegetables, with this simplified sauce. This will definitely go into my regular rotation for flavoring stirfries!

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