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4.9 from 69 votes

Get the Recipe 25-Minute Mixed Vegetable Stir Fry

Make vegetable stir fry at home for dinner in less than 30 minutes from start to finish. Made with a mix of sliced veggies such as bell peppers, mushrooms, broccoli, snow peas, water chestnuts, and onions. Tossed in a homemade stir-fry sauce and served over warm rice. It's so easy to make and full of flavor. The whole family will love this recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 183 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Stir Fry Sauce
  • ½ cup soy sauce low sodium recommended
  • ½ cup vegetable stock* or water
  • 1 teaspoon sesame oil
  • 1/2 /2 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1-2 teaspoons ginger grated or minced
  • 1 tablespoon sugar or honey more for a sweeter sauce
  • 1 tablespoon cornstarch
  • Pinch Pinch red pepper flakes optional
Stir Fry Vegetables
  • 1 Tablespoon neutral oil
  • ½ cup yellow onion thinly sliced
  • 8 ounces mushrooms sliced
  • ½ cup carrots sliced on the bias (diagonal)
  • 8 ounces snow or snap peas
  • 1 cup broccoli florets bite-sized pieces
  • 1 red or yellow bell pepper thinly sliced
  • 8 ounces canned water chestnuts, sliced drained*
  • 2 cloves garlic thinly sliced or minced
  • 1 teaspoon ginger finely chopped or minced

Instructions

    Cup of Yum
  1. The Sauce: whisk together the stir fry sauce ingredients and set aside.
  2. In a wok or large saute pan, heat oil over high heat. Add the sliced onion and mushrooms, let cook for 3-4 minutes.
  3. Add carrots, sugar snap peas (wait if using snow peas), and broccoli. Cook for 3-4 minutes.
  4. Add bell pepper, water chestnuts, garlic, and ginger (snow peas here, if using instead of snap peas). Cook for 2 minutes, then stir in the sauce. Bring to a simmer and cook until thick and the vegetables are fork-tender, about 3-5 minutes.
  5. Serve over rice or noodles. Garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds as desired.

Notes

  • Water Chestnuts: buy them sliced, and chop if you'd like them in smaller pieces.
  • Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.  

  • Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 1 cup of the sauce and continue adding more until the desired amount is reached.

    To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch. Use stock with no added salt. See the stir fry sauce post for additional recipe tips.

  • To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.
  • Use stock with no added salt.
  • See the stir fry sauce post for additional recipe tips.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Sodium 1768mg (74%) Potassium 656mg (19%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 3554IU (71%) Vitamin C 114mg (127%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 29g 10%
Protein 8g 16%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Sodium 1768mg 74%
Potassium 656mg 14%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 3554IU 71%
Vitamin C 114mg 127%
Calcium 64mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.