Easy Vegetable Stir Fry

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If you’re sick to death of salads but still want a healthy meal that’s quick to make, an easy vegetable stir fry is the answer. This stir fry should only take 30 minutes to make from start to finish. It can be made with plenty of modifications, and all of the vegetables are optional. So when you’ve got a load of fresh vegetables coming in from the garden, slicing them up in this stir fry and serving it hot, it’s probably the easiest way to use up those vegetables and make a delicious healthy dinner.


  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup of snow peas
  • 1 cup carrots julienned
  • 1 cup mushrooms sliced
  • 1 can of baby corn drained
  • 1 can of water chestnuts drained
  • 1/4 cup of soy sauce
  • 3 cloves of garlic minced
  • 1 tablespoon of brown sugar
  • 1 teaspoon of sesame oil
  • 1/2 cup of chicken broth
  • 1 tablespoon of cornstarch
  • 1 teaspoon chives and sesame seeds for a garnish


  1. In a large wok, add one tablespoon of olive oil over medium-high heat.
  2. Then add the bell peppers, peas, carrots, mushrooms, baby corn, and water chestnuts.
  3. Sauté the vegetables for two to three minutes until they are tender.
  4. In a small bowl, add the soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  5. Whisk together the chicken broth mixture until it is well blended.
  6. Pour the chicken broth mixture over the vegetables and cook until the sauce has thickened.
  7. Serve warm and garnish with chives and sesame seeds as desired.


  • Vegetable stir fry is very forgiving of the kind of vegetables that you use. You can use asparagus, mung bean sprouts, celery, zucchini, cauliflower, onions, tomatoes, eggplant, yellow summer squash, and pretty much anything else you can grow.
  • In addition to vegetables, you can also add meat. To add delicious meats, cook them ahead of time, let them cool, and sauté with the vegetables in the olive oil at the very beginning. The types of protein you can use include chicken breast, pork, shrimp, beef, sausage, tofu, and even eggs.
  • Stir fry also tastes delicious with nuts in it. Typically, the nuts are added at the end of the stir fry just before serving. Some great additions to stir fry would be cashew pieces and almond slices.
  • To get a little more heat into your delicious stir fry, you can add red pepper flakes that have been crushed or siracha sauce. Of course, jalapenos will add some heat as well.
  • To store your stir fry, put it in an airtight container and place it in the fridge for up to three days. To meal prep ahead of time, cut up your vegetables and store them in airtight containers in your fridge for up to five days. That way, you only have to dump and cook when it’s time.
  • It pairs well with white rice, brown rice, fried white rice, noodles, Lo Mein, zoodles, or spinach.
  • This recipe has 152 calories per serving, 5 grams of protein, 27 grams of carbohydrates, and four grams of fat.


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