Best Vegetable Stir Fry - Dinner at the Zoo

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I try hard to make sure all the produce that we buy each week gets eaten. One of my favorite ways to re-purpose odds and ends of produce is to make a vegetable stir fry. You can use whatever veggies you happen to have on hand, and this dish makes for a delicious meatless meal or side dish.


The first step is to cook up your veggies. 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 veggies are cooking, I make a simple garlic and ginger sauce.

The sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.
Bell peppers, snow peas, carrots, mushrooms and broccoli on a plate.


I stir fry the vegetables that take the longest to cook first. Carrots typically take a while to cook, as do mushrooms because they need to release all their liquid before they brown. I also add ingredients like onion early on in the cooking process. The more tender vegetables such as broccoli, snow peas and peppers don’t take as long to cook, so I add them towards the end.
A pan of sauteed baby corn, water chestnuts, peppers, broccoli and mushrooms.


Stir fry veggies are very healthy and a great way to get in your nutrients! This mix of vegetables is low calorie and contains plenty of vitamins and minerals including Vitamin K, potassium, Vitamin C, folic acid, beta-carotene and antioxidants.
A spatula in a pan of veggie stir fry with carrots, snow peas and broccoli.


  • Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
  • Vegetable stir fry can be stored in the fridge for up to 4 days which makes it a great option for meal prep!
  • This recipe calls for baby corn and water chestnuts, which are found in cans in the ethnic food aisle.
  • The sauce for this stir fry can be made up to 3 days before you plan to use it, or even frozen for later use.


There are so many different ways to customize your veggie stir fry, the combinations are endless!
  • Protein: Add some cooked chicken, shrimp, beef or tofu.
  • Nuts: Stir in some sliced almonds or cashews.
  • Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, snap peas or celery.
  • Spicy: Kick up the heat with some sriracha or crushed red pepper flakes.
I make this stir fry almost every week, even my kids adore it! It’s a great way to get in your veggies with minimal effort.

Vegetable Stir Fry

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.
 Keywordvegetable stir fry, veggie stir fry
 Prep Time10 minutes
 Cook Time10 minutes
 Total Time20 minutes
 AuthorSara Welch


For the stir fry

  • 1 tablespoon vegetable oil
  • 1/2 cup carrots peeled and sliced
  • 1 cup mushrooms sliced
  • 1 cup broccoli florets
  • 3/4 cup bell peppers sliced, I used red and yellow
  • 1 cup snow peas trimmed
  • 1/2 cup water chestnuts drained and sliced
  • 3/4 cup baby corn drained and sliced
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger minced
  • salt and pepper to taste

For the sauce

  • 1/4 cup vegetable broth can also use chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch


    • Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender. 
    • Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
    • Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off. 
    • 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 sauce has just started to thicken. 
    • Serve immediately, over rice if desired.


Calories: 191kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Sodium: 894mg | Potassium: 473mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4110IU | Vitamin C: 75.6mg | Calcium: 32mg | Iron: 1.8mg

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