Easy Vegetable Stir Fry for Quick Healthy Dinner

Easy Vegetable Stir Fry is a quick healthy dinner. I’ve made this dozens of times and it always works. Crispy texture and rich sauce. Try my Crispy Roasted Baby Potatoes with Creamy Garlic Sauce next. If you love recipes like this, you’ll also enjoy Crispy Roasted Baby Potatoes with Creamy Garlic Sauce and Easy Freezer Breakfast Burritos for Busy Mornings.

What You'll Need for Easy Vegetable Stir Fry for Quick Healthy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup sliced carrots
• 1 cup bell pepper slices
• 1 cup baby corn
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 1 cup cooked rice
• Soy sauce
• Oyster sauce
• Rice vinegar
• Sesame oil
• Honey
• Minced garlic
• Grated ginger
• Optional: Sesame seeds
• Optional: Green onions
• Optional: Cilantro
• Optional: Lemon wedges

How to Make Easy Vegetable Stir Fry for Quick Healthy Dinner

1. Step 1: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
2. Step 2: Add the garlic and ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add the broccoli, snap peas, carrots, bell peppers, and baby corn. Cook for 5–7 minutes, stirring often.
4. Step 4: In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, sesame oil, and honey.
5. Step 5: Pour the sauce over the vegetables. Cook for 2–3 minutes until the vegetables are tender and the sauce is glossy.
6. Step 6: Stir in the cooked rice. Cook for 2–3 minutes until everything is well combined.
7. Step 7: Serve warm, garnished with sesame seeds and green onions if desired.

Storing & Reheating Easy Vegetable Stir Fry for Quick Healthy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Can be made up to 2 days in advance.

Freezing Easy Vegetable Stir Fry for Quick Healthy Dinner

Freeze in a sealed bag for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated oven at 350°F for 10–15 minutes. Microwave: Reheat in the microwave for 1–2 minutes, stirring halfway.

Recipe Notes

• Chef tip: Use fresh vegetables for the best texture and flavor.
• Best substitution: If you don’t have oyster sauce, you can use additional soy sauce or a mix of soy and hoisin sauce.
• Make-ahead: This stir fry can be made ahead and reheated later without losing much flavor.
• Scaling: Double or triple the recipe for larger gatherings.
• Troubleshooting: If the sauce is too thick, add a splash of water or chicken broth to loosen it.

Easy Vegetable Stir Fry for Quick Healthy Dinner

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup sliced carrots
• 1 cup bell pepper slices
• 1 cup baby corn
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 1 cup cooked rice

Seasonings

• Soy sauce
• Oyster sauce
• Rice vinegar
• Sesame oil
• Honey
• Minced garlic
• Grated ginger

Optional Toppings

• Sesame seeds
• Green onions
• Cilantro
• Lemon wedges

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
2. Step 2: Add the garlic and ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add the broccoli, snap peas, carrots, bell peppers, and baby corn. Cook for 5–7 minutes, stirring often.
4. Step 4: In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, sesame oil, and honey.
5. Step 5: Pour the sauce over the vegetables. Cook for 2–3 minutes until the vegetables are tender and the sauce is glossy.
6. Step 6: Stir in the cooked rice. Cook for 2–3 minutes until everything is well combined.
7. Step 7: Serve warm, garnished with sesame seeds and green onions if desired.

Notes

• Chef tip: Use fresh vegetables for the best texture and flavor.
• Best substitution: If you don’t have oyster sauce, you can use additional soy sauce or a mix of soy and hoisin sauce.
• Make-ahead: This stir fry can be made ahead and reheated later without losing much flavor.
• Scaling: Double or triple the recipe for larger gatherings.
• Troubleshooting: If the sauce is too thick, add a splash of water or chicken broth to loosen it.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 2 months.
• Oven reheat: Reheat in a preheated oven at 350°F for 10–15 minutes.
• Microwave reheat: Reheat in the microwave for 1–2 minutes, stirring halfway.
• Make ahead: Can be made up to 2 days in advance.

Nutrition Per Serving

• Calories: 250
• Protein: 6g
• Fat: 10g
• Carbs: 30g
• Fiber: 4g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 0mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Vegetable Stir Fry for Quick Healthy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Vegetable Stir Fry for Quick Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!