By: Angela A

This sautéed vegetables it’s a blend of colorful vegetables cooked in a sweet and savory sauce with honey and garlic. A simple side dish or main course light, fresh and absolutely delicious! Serve your stir-fried vegetables over rice for a complete meal.

I’m a HUGE fan of stir-fries, from stir-fried shrimp and stir-fried tofu, to my famous stir-fried chicken with honey and garlic, I can’t get enough of them. This vegetable stir-fry is the latest addition to my collection of Asian food recipes and it’s good! Serve it alongside fried noodles and watch the rave reviews roll in!

Stir-fry vegetables with a variety of vegetables sautéed in honey-garlic sauce.

I do my best to make sure all the products we purchase each week are consumed. One of my favorite ways to reuse produce junk is to make a vegetable stir-fry. You can use whatever vegetables you have on hand and this dish makes a delicious meatless meal or side dish.

Ingredients for sautéed vegetables

To make this recipe you will need oil, carrots, mushrooms, broccoli, peppers, snow peas, water chestnuts, new corn, garlic, ginger, salt, pepper, vegetable broth, soy sauce, corn starch and honey.

How do you prepare sautéed vegetables?

The first step is to cook the vegetables in a pan or wok. I used a combination of red and yellow peppers, snow peas, broccoli, carrots and mushrooms. I also added some baby corn and water chestnuts into the mix for variety. While the vegetables are cooking, I make a simple ginger garlic sauce. The stir-fried sauce is poured over the vegetables and then boiled until it thickens. You can enjoy your veggie stir-fry as is or over rice.

Peppers, snow peas, carrots, mushrooms and broccoli on a plate.

Tips for perfect frying

Make sure all vegetables are cut pieces of similar size so that they cook at the same speed.
Serve your stir-fry alongside other Asian-inspired dishes like chicken lo mein, Hunan beef, Asian meatballs, beef fried rice and Kung Pao beef.
This recipe uses baby corn and water chestnutswhich you can find in cans in the ethnic foods section.
The sauce for this stir-fry can be prepared up to 3 days before planning to use it or even freezing it for later use.
I I don’t recommend freezing this fried foodas the texture of the vegetables will soften when frozen and thawed.
Serve your stir-fry white or brown riceor try something different like noodles, quinoa or cauliflower rice.

Quick tip

You can store sautéed vegetables in the refrigerator in an airtight container for up to 4 days, making it a great option for preparing meals!

A pan of sautéed baby corn, water chestnuts, peppers, broccoli and mushrooms.

Recipe FAQs

Which vegetables do you fry first?

I fry the vegetables that take longer to cook first. Carrots generally take a while to cook, as do mushrooms because they need to release all their liquid before browning. I also add ingredients like onion at the beginning of the cooking process. More tender vegetables like broccoli, snow peas and peppers take less time to cook, so I add them towards the end.

Are stir-fried vegetables healthy?

Stir-fried vegetables are very healthy and a great way to get nutrients! This vegetable mix is low in calories and contains many vitamins and minerals including vitamin K, potassium, vitamin C, folic acid, beta-carotene and antioxidants.

What is the secret to successful frying?

The most important tip for making a stir-fry is to make sure you don’t overcrowd the pan. If there are too many vegetables in the pan, they will steam instead of searing. Use the largest pan you have or a wok if you have one in your kitchen.

Stir-fried vegetables with carrots, snow peas and broccoli with a spatula in the pan.

Flavor variations

There are so many different ways to customize your veggie fry, the combinations are endless!

Protein: Add some cooked chicken, shrimp, beef or tofu.
Nuts: Add some sliced almonds or cashews for added protein and crunch.
Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, sugar snap peas, green beans or celery.
Spicy: Turn up the heat with a little sriracha or crushed red pepper flakes.
Flavorings: Feel free to add other flavorings such as sesame oil, sesame seeds, or green onions.

Sauté the vegetables served over the rice in a bowl.

I make it almost every week, my kids love it too! It’s a great way to eat vegetables with minimal effort.

More great stir fry recipes

Do you like this recipe?

Please leave a 5 star rating 🌟🌟🌟🌟🌟 in the recipe card below and a review in the comments section further down the page.

This vegetable stir fry is a blend of colorful vegetables cooked in a sweet and savory honey garlic sauce. A simple, light, fresh and absolutely delicious side or main course! Serve your stir-fried vegetables over rice for a complete meal.

Heat the oil in a large skillet over medium-high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.
Add the broccoli, peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
Cook for another 3-5 minutes or until the vegetables are tender and the water has almost completely evaporated.
Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
In a bowl, whisk together the vegetable broth, soy sauce, and honey.
Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Add the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just begun to thicken.
Serve immediately, over rice if desired.

Make sure all vegetables are cut into similar sized pieces so they cook at the same rate.
Stir-fried vegetables can be stored in the refrigerator in an airtight container for up to 4 days, making it a great option for meal prep!
The sauce for this stir-fry can be made up to 3 days before using or even frozen for later use.