Home / Vegetarian Recipes / Mixed Vegetable Stir-Fry

Mixed Vegetable Stir-Fry

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


Made with fragrant ginger and toasted sesame oil, this quick and easy mixed vegetable stir-fry is ideal for using up whatever veggies you have on hand. Ready in 15 minutes or less!

Forkful of mixed vegetable stir-fry.

Full of fresh vegetables and loaded with flavor, you’re never more than 15 minutes away from a healthy stir-fry dinner. Whether you decide to add protein or keep it vegetarian, stir-fries are a great way to clean out the fridge. They are also a great way to get your kids to eat some vegetables! In fact, this veggie stir fry is delicious served with a green salad with ginger dressing, Japanese quick pickled cucumbers or cauliflower fried rice.

Ingredients

  • Canola oil: You could use another cooking oil like avocado oil, but canola oil has a high smoke point which makes it great for stir-frying.
  • Ginger: A perfect balance of peppery and sweet that is pungent and essential when it comes to creating that Chinese flavor profile. If you don’t have fresh ginger, ginger paste works really well!
  • Garlic: Nutty, strong, and aromatic flavor that pairs well with the ginger.
  • Chili paste: While not essential, chili paste gives a wonderful kick of heat to the stir-fry if you’re a fan of spicy flavor.
  • Vegetables: Use whatever you have! Broccoli and carrots are a staple in our kitchen, but use a mix of colors and textures for a delicious and healthy meal. While I prefer fresh, frozen veggies work well in stir-fry as well.
  • Chicken broth: To keep this dish strictly vegetarian or vegan you can use vegetable broth, but steaming the veggies in the broth adds to the flavor and helps to keep the vegetables bright!
  • Soy sauce: Salty and umami flavor that creates the basis for the sauce.
  • Rice vinegar: Less bitter than traditional white vinegar, it’s more sweet and mild flavor is a great addition to the sauce.
  • Sesame oil: Nutty and warm, using toasted sesame oil will amp up the flavor even more.

Easy Substitutions

  • Use different veggies. Asparagus, green beans, mushrooms, cauliflower, snow peas, baby corn, and zucchini all work great in this recipe as well.
  • Add some protein. While this dish is great as a vegetarian meal, you can easily add some chicken, beef, or even shrimp.

How to Make Mixed Vegetable Stir-Fry

Start your mixed vegetable stir-fry by preparing your veggies of choice. I washed and chopped carrots, white onion, red bell pepper, and broccoli.

Then heat your oil over high heat in your wok and add the minced ginger or ginger paste.

Next you’ll add the chili paste (if you like the kick).

And grate in the fresh garlic using a microplane. Mix and cook until you can smell it in the air, about 30 seconds.

Then add in all of your vegetables and give them a good toss with some salt and pepper.

Pour in your chicken or vegetable broth and bring to a boil.

Reduce to a simmer and cover with a lid. Steam for just a couple minutes, until the colors all brighten.

To make your stir-fry sauce, you’ll then pour in the soy sauce.

Followed by the rice vinegar.

And finally the sesame oil. Mix well so veggies are evenly coated and give an additional sprinkle of salt and pepper to taste.

Mixed vegetable stir-fry in a detailed bowl.

Serve garnished with sesame seeds and freshly chopped chives (green onions) or on top of some rice, and enjoy your Mixed Vegetable Stir-Fry!

Frequently Asked Questions

What is the secret to good stir-fry?

The secret is to start with your wok extremely hot! With a smoking hot wok, and making sure you don’t overcrowd it, you’ll have a great stir-fry in no time!

How to spice up leftover stir-fry?

It’s super easy to reheat your stir-fry in a pan with some fresh garlic, oil, and red pepper flakes to reinvigorate the flavors and keep the leftovers tasting fresh!

Do you pre cook veggies for stir-fry?

Blanching or steaming your veggies before you stir-fry them helps to brighten the colors and keep them from getting mushy as they cook.
Close up of mixed vegetable stir-fry.

More Asian Inspired Dishes

Eat It, LIke It, Share it!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating mixed vegetable stir-fry.

For a super quick but super flavorful and healthy meal, add my Mixed Vegetable Stir-Fry to your meal plan this week.

Your chopsticks are waiting.

Have you tried my
Mixed Vegetable Stir-Fry?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.

Mixed Vegetable Stir-Fry

5 stars average
Liz Della Croce
Made with fragrant ginger and toasted sesame oil, this quick and easy mixed vegetable stir-fry is ideal for using up whatever veggies you have on hand. Ready in 15 minutes or less!
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
Pin
Servings4

Ingredients
 

  • 1 tablespoon canola or grape-seed oil
  • 2 tablespoons ginger (minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili garlic paste (optional)
  • 6 cups chopped vegetables (such as broccoli, mushrooms, carrots, onion, peppers, etc.)
  • 1 cup vegetable or chicken broth (low sodium)
  • 2 tablespoons soy sauce
  • 2 tablespoons Nakano Natural Rice Vinegar
  • 1 teaspoon sesame oil
  • chives (optional garnish)
  • sesame seeds (optional garnish)
  • salt and pepper (to taste)

Instructions
 

  • Pre-heat a wok or large, deep skillet over high heat. Add canola oil to the pan along with ginger, garlic and chili paste. Heat for 30 seconds or until fragrant. 
  • Add chopped vegetables to the pan and sprinkle with salt and pepper. Sauté for two minutes then add chicken broth. Bring to a boil then reduce heat to low and cover with lid to quickly steam the vegetables to soften, about 3 minutes. (You want them bright and crisp-tender, not overly cooked/soggy.)
  • Stir in soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you wish. 

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Rate this Recipe

Liz’s Notes

While this dish is completely vegan and vegetarian, if you want to add some protein, it tastes great with chicken! Or keep it vegetarian and throw in some tofu.

Nutrition

Calories: 101kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 763mg | Potassium: 511mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 126.3mg | Calcium: 70mg | Iron: 1.3mg


5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


One response to “Mixed Vegetable Stir-Fry”

  1. Takeaways in Stoke-On-Trent Avatar
    Takeaways in Stoke-On-Trent

    Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing🤗!I’ve been using FoodHub for a few months now, and I’m hooked! The variety of cuisines and recipes available is incredible, and I love that I can easily filter by dietary preferences. It’s made meal planning so much simpler and more enjoyable.