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Vegetable Stir Fry

A close-up of a white pan filled with colorful stir-fried vegetables, including snow peas, broccoli, baby corn, mushrooms, carrots, and red bell peppers, all coated in a glossy sauce.

Selfadvocatenet.com Recipes for the Month of June 2025 

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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.
Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 191kcal
Author Sara Welch

Ingredients

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

Instructions

  • 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.

Notes

  1. Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
  2. Vegetable stir fry can be stored in the fridge in an airtight container for up to 4 days which makes it a great option for meal prep!
  3. 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.

Nutrition

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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Red text on a transparent background reads A BIG Thanks to our Sponsors! in a bold, cursive font.
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