Dinner

Vegetable Stir Fry Recipe

Name: Vegetable Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/2 cup carrots (peeled and sliced); 1 cup mushrooms (sliced); 1 cup broccoli florets; 3/4 cup bell peppers (sliced, 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; 1/4 cup vegetable broth (or chicken broth or water); 1/4 cup soy sauce; 3 tablespoons honey; 2 teaspoons cornstarch

ByMatteo Rossi March 20, 2026March 20, 2026

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Introduction

This vibrant vegetable stir fry is a quick and tasty way to enjoy a colorful mix of fresh vegetables. Ready in just 20 minutes, it’s perfect for a healthy weeknight meal that satisfies both the eyes and the palate.

The image shows a close-up of a bowl filled with a colorful stir-fry dish placed on a white marbled surface. The bowl is white, and inside it, there are several layers of vegetables: bright orange carrot slices, green broccoli florets, light yellow baby corn, red and yellow bell pepper strips, green snap peas, and brown sliced mushrooms. All the vegetables are glossy, coated with a shiny dark sauce that makes them look fresh and tasty. The different shapes and colors of the vegetables mix well, creating a vibrant and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup carrots (peeled and sliced)
1 cup mushrooms (sliced)
1 cup broccoli florets
3/4 cup bell peppers (sliced, red and yellow recommended)
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
1/4 cup vegetable broth (or chicken broth or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch

Instructions

Step 1: Heat oil in a large pan over medium-high heat. Add the carrots and mushrooms, cooking for 4-6 minutes until tender.
Step 2: Add broccoli, bell peppers, snow peas, water chestnuts, baby corn, and 2 tablespoons of water. Cook for another 3-5 minutes until all vegetables are tender.
Step 3: Stir in minced garlic and ginger; cook for 30 seconds until fragrant.
Step 4: In a bowl, whisk together vegetable broth, soy sauce, and honey. Pour this sauce over the vegetables and cook for 30 seconds more.
Step 5: Mix cornstarch with 1 tablespoon of cold water, then add to the pan. Bring to a boil and cook until the sauce thickens, about 1 minute.
Step 6: Serve immediately, ideally over steamed rice or your favorite grain.

Tips & Variations

For extra protein, add tofu, chicken, or shrimp along with the vegetables.
Swap honey for maple syrup or brown sugar to adjust sweetness.
Feel free to use any mix of vegetables you have on hand to keep this recipe flexible.
To add a bit of heat, sprinkle in red pepper flakes or a dash of sriracha.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.