This healthy vegetable stir fry recipe is perfect for a last-minute meal. Use fresh or frozen vegetables, rice or noodles, and top with a savory sauce! Add sweet and sour chicken for an extra protein boost.
Ever order Chinese, eat dinner and then immediately regret it?
I sure have, and it’s why I haven’t ordered Chinese food in FOREVER.
With quick and easy recipes like 30-minute cashew chicken, kung pao chicken, and sweet and sour chicken, there’s just no need!
Today I’m sharing another one of my favorite recipes with you – weeknight veggie stir fry!
This weeknight vegetable stir fry recipe has quickly become one of my favorites because it’s the perfect meal for the end of the week.
I’ve made it with leftover chicken, leftover beef, leftover veggies… anything goes!
I almost always have Instant Pot brown rice or Instant Pot quinoa (which is a great source of fiber) in the freezer, and the ingredients for the sauce are always in my pantry too. All said and done, it makes for a CRAZY fast dinner whenever our regular dinner plans fail us!
Healthy Vegetable Stir Fry Recipe
This meal is PERFECT for weeknights because it comes together crazy fast. Plus…
- It’s versatile. Use whatever veggies you have. You can customize to whatever veggies the family likes (or doesn’t like!).
- You can use fresh or frozen – it doesn’t matter.
- Leftover-friendly. It’s a great way to “clean out the fridge” at the end of the week.
- It’s super fast! It comes together in less than 30 minutes!
Ingredients for Vegetable Stir Fry with Noodles
- We always use onions, carrots, bell peppers, and mushrooms. Cabbage, bok choy, mini-corn on the cob, edamame, green beans, peas, and broccoli would be good too. Sky’s the limit!
- Noodles or Rice. We usually serve this over Instant Pot brown rice, but again, use what you have!
- Sauce. The sauce comes together crazy fast in a mason jar while the veggies are cooking!
- Hot Sauce (optional). We like it spicy!
- Palm hearts and water chestnuts (optional). I don’t usually have these on hand, but if you bought them for another recipe and have some leftover, toss them in!
- Cashews, peanuts, green onions and/or cilantro (optional). Totally not necessary, but they make it look pretty!
How to Make Vegetable Stir Fry with Rice
Once you make this vegetable stir fry, you won’t really need the recipe again. (Well, maybe for the sauce.) Here’s how to do it:
- If you’re making fresh rice, get that started first.
- Prep the veggies and cook on high heat until they’re soft on the inside, crispy on the outside. (A wok would be EXCELLENT for this.)
- If you’re making noodles, get those going once you have all the veggies in the pan.
- Prep the sauce, which is essentially measuring everything into a glass jar and shaking it up.
- Add the sauce to the veggies either in a skillet or wok, or let everyone dress their veggies at the table.
That’s it!
Looking for more variety in your vegetable stir fry?
- Try adding egg, either scrambled OR fried separately and set on top at the end.
- Serve over Instant Pot quinoa for a boost of meatless protein.
- Serve with broth for a stir fry soup!
- Add protein! Beef, chicken, shrimp, and tofu are all delicious.
My local options for grass-fed beef and organic chicken are limited, so I have a monthly subscription to Butcher Box. You can read my honest Butcher Box review here and how we make Butcher Box affordable here to see if it’s the right fit for you!
More quick and easy dinner recipes:
- Instant Pot Beef and Broccoli
- Instant Pot Honey Garlic Chicken
- Sweet and Sour Chicken
- Homemade Hamburger Helper
- Rice and Beans Dinner
- Pineapple Thai Curry
- Korean Beef Bowls
WATCH HOW TO MAKE WEEKNIGHT VEGGIE STIR FRY
Vegetable Stir-Fry
This healthy vegetable stir-fry recipe is perfect for a quick dinner! Packed with veggies, and topped with a simple savory sauce, serve over rice for an easy, satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Meals
- Method: Saute
- Cuisine: American
Ingredients
Stir Fry
- 1–2 Tbsp coconut oil or avocado oil
- 6 cups of vegetables, sliced (I usually use onion, carrots, celery, bell pepper, green beans, and mushrooms)
- Prepared rice, quinoa, or noodles, for serving
Sauce
- ½ cup soy sauce (I use liquid aminos)
- 3 Tbsp honey
- ½ cup water
- 3 Tbsp apple cider vinegar
- 1 tsp powdered ginger
- 1 tsp sesame oil
- 1 tsp Sriracha hot sauce (optional)
Instructions
- Heat a shallow skillet over medium-high heat. Add oil and vegetables. Cook vegetables, stirring often, until they are cooked through yet still have some crunch to them.
- Meanwhile, combine all the ingredients for the sauce in a mason jar. Seal and shake well.
- When the vegetables are done, serve over prepared rice, quinoa, or noodles, and add sauce as desired. Alternatively, you can add the sauce directly to the vegetables before serving.
Notes
- Store leftover vegetable stir-fry in an airtight container in the refrigerator for up to 5 days.
- If you have extra sauce, you can refrigerate that for up to a week as well or freeze it for up to 3 months. Make sure to thaw the sauce before adding it to your future stir fry dishes. You can also make the sauce ahead of time, store it in the refrigerator, and toss it in with the veggies at the end of cooking to warm through.
Nutrition
- Serving Size: 1
- Calories: 951
How long does extra sauce last and what’s the best way to store the sauce?
By the way, how long can you store extra sauce for, and what’s the best way to store it?
Hi! I read some of your recipes, and I wonder…how do you shred sweet potatoes? or Apples? Do you use a certain appliance??
Thank you!
Marilyn Smith
Hi Marilyn,
You can run them both through your food processor with a shredding disc or even a stand mixer with a shredding attachment. You can also use a box grater for a finer texture! A mandolin slicer with a shredder attachment can work as well.
Really liked the flavor and sweetness of the sauce! Much better than using just soy sauce alone.
Hi Jenny!
We’re so glad you like it!