Easy Stir Fry Veggies

Don’t let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.

Easy Stir Fry Vegetables

Sometimes the simplest dinners are the most delicious, and this easy Veggie Stir Fry is one of them! Take whatever veggies you have on hand, saute them up before dosing them in a yummy stir fry sauce and you’ve got yourself a 20-minute dinner! While we outline our favorite stir-fry veggies, you certainly can swap in with what you have at the moment, and have given some guidance below for how to do that. We love to serve this as a vegetarian main, along with some rice, rice noodles or even roasted spaghetti squash. It’s vegan, Whole30 and Paleo-friendly and might even be good enough to convince the kids to eat some veggies for once!

Veggie Options for Stir Fry

A stir fry typically calls for cooking the ingredients in stages. That way it ensures each ingredient, or group of ingredient, is cooked perfectly. Then they are all brought together in the end with a stir fry sauce.

For this Stir Fry we’ve chosen:

  • Broccoli
  • Carrots
  • Fresh Mushrooms
  • Bell Peppers
  • Snow Peas

This stir-fry is cooked in stages, pairing vegetables together that cook in the same time. If you want to swap in some vegetables that you have on hand, make sure to pair them together with veggies that will cook at the same time. Here are some veggies that work well for a stir-fry, grouped together by quicker cooking and longer cooking:

Quicker Cooking Veggies for Stir Fry:

  • Zucchini
  • Spring Onions
  • Asparagus
  • Green Beans
  • Greens such as Bok Choy, Kale, or Spinach

Longer Cooking Veggies for Stir Fry:

  • Cauliflower
  • Brussels Sprouts
  • Winter Squash such as Butternut or Spaghetti
  • Root Vegetables
  • Onions
  • Cabbage

The Importance of Cutting Veggies the Same Size

Regardless of what veggies you use, make sure to cut the veggies to be a similar size, that way they cook evenly. For instance, broccoli florets should all be cut about the same size as each other. Make sure to cut the carrot slices about the width.

Pro-tip: Prep up everything before you begin cooking. Because a stir fry is a very quick cooking time, you want to make sure the veggies all cook evenly.

Stir Fry Tips

A stir-fry isn’t hard to make! But here are some tips for making it successfully:

  1. Make sure all your ingredients, including the sauce, are prepped up before you start! Everything happens quickly so you don’t want to be caught chopping veggies when you should be paying attention to the stir fry.
  2. As mentioned above, cut the vegetables evenly.
  3. Make sure your pan gets really hot! It gives the veggies good flavor and the correct cook of crisp, but tender.

What to Serve with Vegetable Stir Fry

Serve this stir fry with rice, rice noodles, veggie noodles or as a side dish along with some protein.

If you like this plant-forward recipe, check out these others:

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Stir Fry Veggies

Don't let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.

Prep Time 10 minutes
Yield 2-4
Cuisine Asian
Cook Time 10 minutes
Recipe Type: Dinner
Difficulty: Easy
Total Time 20 minutes
Author: Lexi's Clean Kitchen



Stir Fry Veggies

  • 2 tablespoons avocado oil, divided
  • 2 cups broccoli florets 
  • 1 medium carrot, peeled and sliced thinly into coins
  • Pinch fine sea salt
  • 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
  • 1 red bell peppers, cored, seeded, and cut into 1/2-inch-wide strips
  • 8 ounces snow peas


  1. Add all sauce ingredients to a small bowl and whisk together. Set aside.
  2. Heat 1 tablespoon oil in large heavy skillet over medium high. Once hot, add broccoli and carrots. When starting to get tender, about 5 minutes, remove from pan and set aside.
  3. Add remaining oil to the pan. Once hot, add mushrooms. Cook until softened and the liquid has started to evaporate, about 5 minutes. If the pan is dry, add a bit more oil,  and then add peppers and snow peas. Cook for 3 minutes until peppers are crisp-tender and snow peas are bright green.
  4. Return the broccoli and carrots to the pan and pour in the sauce. Cook until thickened.
  5. Top with green onions and serve with rice or rice noodles, or a protein-of-choice.


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May 27, 2020

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4 Responses

  1. Hi Lexi! I absolutely love your recipes, especially this one… I think there’s a mistake maybe in these directions? In the explanation above you talk about stir fry veggies and how to cook them etc… but then the recipe is for veggie fried rice and uses frozen veggies? I made this lots of times before and it appears this recipe has been combined with maybe another? I’m just a little confused, help:) My family loves this stir fry but I can’t seem to remember the previous version.

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