30-Minute Stir Fry Vegetables

Stir fry vegetables in a delicious sweet and gingery sauce. Serve takeout at home in just 30 minutes with this delicious and easy dinner the whole family will love!

vegetable stir fry with white rice in white ceramic bowl with dark napkin next to it.

Perfectly cooked vegetables in a sweet & salty teriyaki sauce. Each bite has hints of fresh ginger, garlic, and crunchy texture from the veggies!

We love making this recipe whenever we are craving takeout. It’s incredibly easy, full of flavor, and such a crowd-pleaser! You can serve these saucy vegetables with white or brown rice, or quinoa to add even more protein.

Whether you’re into meat or love your veggies, I can assure you will absolutely love this recipe!

Best Vegetables for Stir Fry

Some vegetables tend to cook on the soft side. So for this stir fry, I prefer using a good amount of “crunchier” vegetables for texture. Here’s what you’ll need: broccoli, snow peas, edamame, bell peppers, mushrooms, and carrots.

This recipe is super customizable to wherever you have on hand. Add and adjust the veggies to your liking!

vegetables arranged on brown wooden board.

The Sauce Ingredients

When it comes to stir fry, the real star of the show is the sauce! This homemade teriyaki sauce is full of fresh garlic and ginger and is the perfect balance of sweet and salty. You’ll never go back to store-bought sauce after trying this!

Here’s what you will need to make it: fresh ginger (dried ginger works too), low sodium soy sauce, coconut sugar, garlic cloves, red pepper flakes, and corn starch.

ingredients for teriyaki sauce arranged on gray plate on wooden board.

How To Make Stir Fry Vegetables 

Whisk sauce ingredients: add all of the sauce ingredients to a liquid measuring cup or small bowl and whisk together with a fork.

Cook “crunchy” veggies first: broccoli and carrots will take longer to cook, so add them to the pan with oil and cook them first for 5-7 minutes.

Cook additional veggies: then add peppers, mushrooms, snow peas, and cook for additional 3-5 minutes. Add edamame for the last 2 minutes.

Stir in sauce with cooked veggies: when veggies are ton they should be softer but still have texture to them and not be too soft. Add teriyaki sauce to veggies and cook for 1 minute until the sauce has thickened. Serve with rice and enjoy!

spoon stirring vegetable stir fry in a pan.

Tips for Success & Recipe Variations

  • Liquid amino tips: If you are swapping soy sauce with liquid/coconut aminos keep in mind it is naturally sweetener. You will most likely not need much extra sugar. Add a little bit at a time until the flavor is just right!
  • Additional veggies to use: mix it up and add different veggies to this dish such as bok choy, asparagus, broccolini, cauliflower, snap peas, or a frozen veggie medley.
  • Add protein: if you’d like to include more protein in the dish you can add cooked tofu or chicken.
  • Other sweeteners you can use: if you do not have coconut sugar on hand you can swap for honey or maple syrup as a natural sweetener. Brown sugar works as well too.
  • Fresh ginger vs dried: using fresh ginger will bring so much more flavor to your sauce than if using dried, but if fresh ginger is not something you have on hand you can swap the same serving for dried ginger.
  • What to serve it with: the veggies and sauce go perfectly with brown & white rice or cooked quinoa.

How to Store Leftovers & Freeze

Keep leftovers fresh: refrigerate cooked veggies in an airtight container for up to 3-5 days for maximum freshness. You can also pack the veggies with rice to make a meal prep.

Freeze: store cooked veggies with the sauce in an airtight container or freezer-friendly bag (remove air and lay flat in freezer). Freeze for up to 1-2 months. When ready to serve, thaw at room temperature and reheat in a pan until cooked.

spoon mixing stir fry vegetables in cast iron pan on brown wooden board.

More Asian Recipes to Try

If you tried this 30-Minute Stir Fry Vegetables recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

vegetable stir fry with white rice in white ceramic bowl with dark napkin next to it.

30-Minute Stir Fry Vegetables

5 from 1 vote

Stir fry vegetables in a delicious sweet and gingery sauce. Serve takeout at home in just 30 minutes with this delicious and easy dinner the whole family will love!

Servings 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Course: Main Course
Cuisine: American, Chinese, Japanese
Tags: stir fry vegetables, vegetable stir fry sauce, what vegetables go in stir fry
Freezer Friendly: Yes
Calories: 351 kcal
Author: Bethany Kramer

Ingredients

Vegetables

  • 3 cups broccoli florets
  • 2 large carrots, sliced
  • 2 bell peppers, sliced
  • 1 cup mushrooms, sliced
  • 1 cup snow peas
  • 2/3 cup frozen edamame shelled
  • 1 Tablespoon olive oil

Sauce

Instructions

  1. Sauce: whisk all of sauce ingredients together in a small bowl. 

  2. Saute vegetables: in a large pot or wok, cook broccoli florets and carrot slices in oil for 5-7 minutes. Then add mushrooms, bell peppers, and snow peas – saute for another 3-5 minutes until softened. Add edameme for last 2 minutes of cook time.

  3. Add sauce to vegetables: Stir in sauce with cooked vegetables, and cook for 1 minute with veggies until sauce thickens. Serve with white rice and enjoy!

Notes

  • Gluten free soy sauce: to make this recipe GF friendly you can use a gluten-free soy sauce or liquid/coconut aminos. 
  • Liquid amino tips: If you are swapping soy sauce with liquid/coconut aminos keep in mind it is naturally sweetener. You will most likely not need much extra sugar. Add a little bit at a time until the flavor is just right!
  • Additional veggies to use: mix it up and add different veggies to this dish such as bok choy, asparagus, broccolini, cauliflower, snap peas, or a frozen veggie medley.
  • Add protein: if you’d like to include more protein in the dish you can add cooked tofu or chicken.
Nutrition Facts
30-Minute Stir Fry Vegetables
Amount Per Serving
Calories 351 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Sodium 514.8mg21%
Carbohydrates 46.3g15%
Sugar 20.2g22%
Protein 19.2g38%
Vitamin A 2750IU55%
Vitamin C 201.3mg244%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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