Stir Fry Vegetables are the perfect customizable side or main dish! When time is tight, toss your favorite veggies in a skillet and top with a homemade sesame-hoisin sauce for a dinner that’s on the table in minutes. It’s a crave-worthy weeknight meal that’s stress-free and easy to prepare.
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Holly’s Recipe Highlights: Stir Fry Veggies
- Flavor: Savory and lightly sweet sauce served over an assortment of veggies with garlic and ginger.
- Prep Note: Be sure to cut all the vegetables before heating the pan since this recipe cooks quickly.
- Serving Suggestion: Serve over oven-baked rice, cauliflower rice, sesame ramen noodles, or as a side for baked teriyaki chicken.
Total Time: 25 Mins Servings: 4 Cooking Method: Stovetop
Ingredient Notes
- Fresh Vegetables: There are no rules in this stir-fry dish, so pick your favorite vegetable. Just sort them into firm and tender vegetables so they cook evenly.
- Firm Vegetables: Carrots, celery, broccoli, cauliflower, white onion, and green beans.
- Tender Vegetables: Bok choy, napa cabbage, bell peppers, bean sprouts, snap peas, baby corn, and mushrooms.
- Ginger & Garlic: Use fresh ginger paste or minced garlic. Swap for ¼ teaspoon ground ginger and garlic powder instead of fresh. Just add directly to the sauce instead of into the pan, so they don’t burn.
- Sauce: Water or chicken broth (for more flavor) forms the base of the sauce. Soy sauce adds depth, hoisin gives the sauce a salty-sweet richness, toasted sesame oil adds nutty flavor, and cornstarch thickens the sauce so it clings to the veggies.
How to Stir Fry Vegetables
- Prep the sauce and set aside while sauteing the veggies (full recipe below).
- Move the veggies to the side and add the final ingredients.
- Stir everything together and add the sauce, simmering until thickened.
Leftovers Made Easy
- Store leftover stir-fry veggies in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat for the best texture. Add a splash of broth if the sauce has thickened too much. While the veggies may soften, they are still delicious!
- Leftovers can be frozen for up to 2 months.
More Easy Stir Fry Recipes
Did you enjoy these stir-fry vegetables? Leave a rating and a comment below.
Ingredients
- 1 tablespoon vegetable oil or as needed, divided
- 6 to 8 cups fresh vegetables divided into firm/tender, see notes
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- sesame seeds for garnish optional
For the Sauce
- ¾ cup chicken broth or water
- 3 tablespoons hoisin sauce or honey
- 1½ tablespoons cornstarch
- 1½ tablespoons soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- To make the sauce, whisk together broth, hoisin, cornstarch, soy sauce, and sesame oil.
- Heat 2 teaspoons vegetable oil over medium-high heat in a wok or nonstick skillet.
- Add the firm vegetables, such as celery and carrots, and cook 2 to 3 minutes. Add the tender vegetables and cook 2 minutes more.
- Push the vegetables to the side and add the remaining 1 teaspoon vegetable oil to the center of the skillet. Add the garlic and ginger and cook 30 seconds, or until fragrant. Stir into the vegetables.
- Give the sauce a stir (to mix in any cornstarch that has settled), and pour it over the vegetables. Let simmer one minute, or until the sauce has thickened.
- Garnish with sesame seeds if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine Asian Fusion, Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Yummy!! This is also the way I often cook veggies, combining many types with pork or beef. They definitely end up a nourishing skillet ever xD
– Natalie
Thank you Natalie! Adding beef or pork is a great idea too!
The vegetables are a good mix. The orange over powered the other spices, and left a bitter note in my mouth. I’ll leave this out next time. Otherwise, tasty recipe!