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Vegetable Stir Fry Recipe

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5 from 3 reviews

  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


This Vegetable Stir Fry Recipe is made with mushrooms, broccoli, bell peppers, baby corn, water chestnuts, soy sauce, and sesame seeds.


  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ pound sliced mushroom
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (15 oz) can baby corn
  • 1 8 oz can water chestnuts
  • Sesame seeds, for garnish


  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • Optional: 1-2 teaspoons sriracha (or more if you like the spice)


  1. In a bowl, add the soy sauce, sesame oil, rice vinegar, honey and sriracha.
  2. In a large wok, add the oil and wait for it to shimmer. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushroom, broccoli, bell peppers, baby corn and water chestnuts and cook for about 5-7 minutes, until they begin to soften.
  3. Pour in the sauce and cook for another 3-4 minutes.
  4. Garnish with sesame seeds.


  • Use fresh and colorful vegetables: Choose a variety of fresh and colorful vegetables for your stir fry to add flavor, texture, and visual appeal. Examples include bell peppers, broccoli, carrots, snow peas, mushrooms, onions, and baby corn.
  • Prep ingredients in advance: Stir frying happens quickly, so it's important to have all your ingredients prepped and ready to go before you start cooking. Wash, peel, and chop your vegetables, and measure out any sauces or seasonings you'll be using.
  • Cut vegetables evenly: To ensure even cooking, try to cut your vegetables into similar-sized pieces. This will help them cook at the same rate and prevent some pieces from being overcooked while others are undercooked.
  • Use high heat: Stir frying is a fast and high-heat cooking technique, so make sure your pan or wok is heated properly before adding the vegetables. Use a high heat setting and wait for the pan to become hot before adding the oil and vegetables.
  • Stir fry in batches: It's important not to overcrowd the pan or wok when stir frying. Cook the vegetables in small batches, allowing each batch to cook quickly and evenly before adding the next batch. This will help the vegetables retain their texture and prevent them from becoming soggy.
  • Don't overcook the vegetables: Stir frying is all about retaining the crispness and freshness of the vegetables. Be mindful not to overcook them, as they should remain slightly crunchy and vibrant in color.
  • Season with sauce towards the end: Add any sauce or seasoning towards the end of the stir frying process to coat the vegetables evenly. This will prevent the sauce from becoming too watery or the flavors from getting diluted during the cooking process.
  • Add garnishes for flavor and presentation: Garnish your vegetable stir fry with fresh herbs, such as cilantro or green onions, or toasted sesame seeds for added flavor and visual appeal.
  • Serve immediately: Vegetable stir fry is best served immediately while the vegetables are still crispy and hot. Serve over steamed rice or noodles for a complete meal.
  • Customize to your taste: Feel free to customize the vegetable stir fry to your taste preferences by adjusting the type of vegetables, sauces, and seasonings used. Experiment with different combinations to create your own signature stir fry recipe.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian


  • Serving Size: 1
  • Calories: 93.1
  • Sugar: 1.6 g
  • Sodium: 42.1 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 13.8 g
  • Fiber: 3.1 g
  • Protein: 2.4 g
  • Cholesterol: 0.0 mg