This quick and easy vegetable stir fry is a mix of vibrant vegetables sautéed until crisp tender, then coated in a simple coconut curry sauce. It’s light, fresh, and loaded with flavor. Serve it as a side dish or main meal – ready in only 20 minutes!
If you love stir fry like we do, don’t miss our chicken and broccoli stir fry and beef stir fry.
Did I ever tell you about that 50 pound bag of rice I bought a few months ago? Um, I’m down to my last few cups! So everyone who thought I was crazy? (…well, no comment!) But the fact is, I used it, no problem. And if I wasn’t so relieved to have the space back in my pantry, I’d buy another 50 pound bag.When you make all the stir fry recipes I do, you go through rice fast!
Easy Vegetable Stir Fry
This veggie stir fry recipe is another one of my weeknight lifesavers – ready in just 20 minutes. The vegetables can even be prepped the day before and then this dish comes together in less than 10 minutes! It’s so easy and simple, but is packed with flavor, and pops with various colors. Serving over cooked white rice makes it a full meal, but it’s easy adaptable to include a protein. It’s the perfect way to make sure all those fresh vegetables you bought at the market don’t go to waste.
Vegetable Stir Fry Recipe
Veggie stir fry is incredibly versatile, but here are the stir fry ingredients called for in this particular recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Vegetable oil: used for sautéeing.
- Vegetables: sweet onion, red bell pepper, carrots, and snap peas
- Aromatics: ginger and garlic
- Seasonings: curry powder, red pepper flakes, salt, and pepper
- Pineapple: you’ll need cubes of pineapple and some juice
- Vegetable stir fry sauce: pineapple juice, coconut milk, cornstarch
- For serving: cooked white rice
- Garnish: scallions and/or sesame seeds
Stir Fry Vegetables Variations
The ways to customize your stir fry vegetables are practically endless.
- Add in some protein: Bite-sized pieces of chicken, pork, or beef are great. Or try adding shrimp or tofu.
- Change the vegetables: Asparagus, zucchini, mushrooms, and water chestnuts are also great in stir fry.
- Use sesame oil: Instead of vegetable oil, use sesame oil to saute the veggies for even better flavor.
- Try a different sauce: We love the coconut curry sauce that goes with this recipe, but you can’t go wrong with our all-purpose stir fry sauce, either!
- Garnish with nuts: Top off your bowl of stir fry veggies with a sprinkle of roasted, chopped cashews or a bit of toasted sesame seeds.
How to Stir Fry Vegetables
Stir frying vegetables is one of the best ways to clean out your refrigerator’s vegetable bin when those items are on the brink of being thrown out. Don’t do it! You can use whatever you have on hand, simply adjusting the cooking time depending how dense your veggies are.
You simply sauté the veggies in a little oil with the seasonings. Cook until crisp tender, whisk together the sauce ingredients, and then pour it over the veggies. Simmer for a minute until thickened. Enjoy as is or serve over cooked white rice for a more substantial meal.
(Scroll below to the printable recipe card for details and measurements.)
Cut Uniform Pieces
Make sure all your vegetables are cut into similar bite-sized pieces so they cook at the same rate.
Other Stir Fry Recipes We Love
- Chicken Stir Fry
- Cashew Chicken
- Sweet and Sour Chicken
- Pepper Steak
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Easy Vegetable Stir Fry
5 from 16 Ratings
This quick and easy vegetable stir fry is a mix of sautéed vegetables, coated in a simple coconut curry sauce. Ready in only 20 minutes!
Print Recipe Rate Recipe Pin Recipe
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings: 4
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 medium sweet onion , cut into 1-inch pieces
- 1 small red bell pepper , cut into 1-inch pieces
- 1 cup thinly sliced carrots
- 1 cup snap peas
- 1 tablespoon grated fresh ginger
- 2 cloves garlic , minced
- 1 1/2 teaspoons curry powder (such as Madras)
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper , to taste
- 8 ounce can pineapple chunks , drained, juice reserved
- 1 1/2 teaspoons cornstarch
- 1/2 cup light coconut milk
- cooked white rice , for serving
Instructions
In a large nonstick pan, heat oil over medium-high.
Add in the onion, bell pepper, carrots, and snap peas. Cook, stirring frequently, for about 3 minutes
Toss in the ginger, garlic, curry powder, red pepper flakes, and salt and pepper to taste. Continue to cook for another 1-2 minutes until vegetables are crisp-tender.
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks and coconut milk to the pan.Cook for 1 minute or until thickened; stir gently.
Spoon vegetables over cooked rice and serve right away.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 55mg | Potassium: 387mg | Fiber: 4g | Sugar: 16g | Vitamin A: 6265IU | Vitamin C: 50mg | Calcium: 55mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Main Course
Cuisine: Asian
Keyword: stir fry vegetables, Vegetable Stir Fry, Vegetable Stir Fry Recipe
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