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closeup shot of stir fried vegetables
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5 from 1 vote

Vegetable Stir Fry

This vegetable stir fry is a wonderful mix of colorful vegetables tossed in a flavorful sticky sauce. An easy to make vegan stir fry that is great as side dish or a meal it in itself. We love this mixed stir fried vegetables served on a bed of steamed rice or noodles. The sauce is a tasty and flavorful one similar to Chinese restaurants one. This is a quick and simple recipe that you can adapt o your liking.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: Asian
Keyword: vegetable stir fry
Servings: 3
Calories: 93kcal
Author: Harini


For the stir fry

  • 1 tablepoon oil
  • 2 cloves garlic peeled and minced
  • 1 inch ginger peeled and minced
  • 1/2 teaspoon chili flakes
  • 1 onion thinly sliced
  • 2 small carrots peeled and sliced into batons
  • 2 small bell peppers thinly sliced
  • 2 bok choy stem and leaves seperated and chopped
  • 12 beans chopped
  • salt to taste
  • 1/2 teaspoon black pepper


  • 1 tablespoon soy sauce
  • 1 teaspoon chili sauce
  • 2 teaspoons mapler syrup
  • 1 tablespoon vinegar


  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped green onions


Prepping vegetables

  • Peel the carrots and slice into batons.
  • Rinse, wipe and slice the bell peppers thinly.
  • Rinse bok choy, remove the thick part near the roots. Slice the stem into batons and chop the leaves. Keep them separately , we will use in different stages.
  • Slice the onions, peel and mince the ginger garlic.

How To Make Vegetable Stir Fry

  • Heat oil in a wok. You can use sesame oil for authentic flavor or use any vegetable oil.
  • Add minced ginger garlic, chili flakes and saute for few seconds.
  • Next add chopped onions and saute for 30 seconds.
  • Add the firm vegetables like carrot, beans, bok choy stems and saute for a minute.
  • Next comes peppers. Saute for another minute.
  • Now mix well, and saute for 4-5 minutes.
  • Next stir in the sauce- soy sauce, chili sauce, vinegar, maple syrup. Mix well.
  • Add salt and freshly cracked black peppercorn to taste. Now add the bok choy greens.
  • Saute in high heat for a minute.
  • Throw in the sesame seeds and mix.
  • Serve vegetable stir fry over a bed of steamed rice or noodles.


If you don't have bok choy just skip it and add some spinach leaves at the end. You can add more carrots or pepper instead of the stems.
You can add mirin instead of rice vinegar. You can also add rice wine vinegar.
To make this stir fry more saucy, add 1/2 cup corn flour slurry and 3/4 cup vegetable broth after adding the sauce. Stir and cook for 3-4 minutes in highest heat.
Feel free to adjust the quantity of sauces to maker this stir fry your own.
You can double the recipe, just use a suitable wok.


Serving: 3g | Calories: 93kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Sodium: 529mg | Potassium: 266mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7248IU | Vitamin C: 80mg | Calcium: 106mg | Iron: 2mg