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This quick and healthy vegetable stir fry is packed with fresh broccoli, carrots, mushrooms, bell peppers, and baby corn, tossed in a flavorful homemade sauce made with soy sauce, garlic, ginger, and a hint of honey. Perfect for busy weeknights, this colorful stir fry comes together in under 20 minutes and pairs perfectly with rice, noodles, or quinoa. A great vegetarian or vegan-friendly dinner option that’s easy to customize with your favorite vegetables or protein.

Ingredients

Stir Fry Sauce

1/4 cup chicken broth (or vegetable broth for vegetarian)
3 Tbsp low-sodium soy sauce (or Tamari for gluten-free), or 2 Tbsp regular soy sauce
1 tsp cornstarch
2 Tbsp honey
1/4 tsp hot sauce (optional – Frank’s or Sriracha work well)

Vegetable Stir Fry

1 large carrot, sliced
2 cups medium broccoli florets
1 (8 oz) can baby corn spears, drained
8 oz mushrooms (white or brown), sliced or quartered
1 bell pepper (red, yellow, or orange), seeded and sliced
2 Tbsp cooking oil (extra light olive oil or canola)
2 Tbsp unsalted butter
3 garlic cloves, minced
2 tsp fresh ginger, minced

Instructions

Prepare the Stir Fry Sauce
In a small bowl, whisk together the broth, soy sauce, cornstarch, honey, and hot sauce (if using) until smooth. Set aside.
Cook the Vegetables
Heat a large non-stick skillet or wok over medium-high heat. Add the oil. Once hot, add the carrot, broccoli, baby corn, mushrooms, and bell pepper. Stir-fry for about 3 minutes, until crisp-tender. Avoid overcooking to keep the vegetables vibrant and fresh.
Add Aromatics
Lower the heat to medium. Add butter, garlic, and ginger. Stir constantly for 30–60 seconds, until fragrant.
Add the Sauce
Give the sauce a quick stir if it has separated, then pour it over the vegetables. Reduce heat to medium-low and cook for 3–4 minutes, stirring occasionally, until the sauce thickens and vegetables reach your preferred tenderness.
Serve
Enjoy hot, served over rice, noodles, or your favorite grain.

Why You’ll Love This Recipe

This stir fry is fresh, colorful, and full of flavor, making it perfect for busy weeknights. It’s easily customizable, healthy, and comes together in under 20 minutes. Plus, the homemade sauce is a lighter, tastier alternative to store-bought versions.

Tips

Cut vegetables into similar sizes to ensure even cooking.
For extra crunch, add water chestnuts or snap peas.
Keep the pan hot for a good sear without overcooking the veggies.
Prepare all ingredients before starting – stir fry moves fast!

Variations and Substitutions

Protein Boost: Add chicken, shrimp, beef, or tofu.
Spicier Version: Double the hot sauce or add chili flakes.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
Different Veggies: Try snow peas, bok choy, asparagus, or zucchini.

FAQs

Can I make this ahead of time?
Yes! Store in an airtight container for up to 3 days. Reheat in a skillet for best results.

Can I freeze it?
Freezing is possible, but vegetables may lose their crispness. Best enjoyed fresh.

What’s the best oil for stir fry?
Neutral oils with a high smoke point, like canola, avocado, or extra light olive oil.

Serving Suggestions

Over steamed jasmine or basmati rice
Tossed with cooked noodles for a quick lo mein
As a side dish alongside grilled chicken or fish
With quinoa or brown rice for a high-fiber meal