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!

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!

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.

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.

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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!

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.

More Asian Recipes to Try

• 10-Minute Teriyaki Chicken & Broccoli
• Easy Zucchini Stir Fry
• 30-Minute Honey Sesame Chicken
• Honey Soy Chicken