Easy Vegetable Stir Fry
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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.
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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
Other Stir Fry Recipes We Love
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 on Facebook, Instagram, Pinterest, and YouTube!
Easy Vegetable Stir Fry
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
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.
Did you make this? Leave a rating below!
We all enjoyed this recipe! I made a few alterations: skipped the pineapple and added some tofu. Yummy!
I finally made this tonight and can now scratch one more recipe off my to try list. Outstanding, even without the curry powder. We even had second helpings and will make again any time. YUM!
Pineapple and coconut milk in a stir fry? Yes please.
I’ve recently gotten super into Indian food (how could I not, moving to London where it’s everywhere and delicious?!?!), and this curry was so delicious!! I’m already starting to stockpile recipes for when I’m back in America and without good Indian on every corner. This will go in my permanent file.
will I be a buzzkill if I mention that the larger bags of rice were recalled; Uncle Bens brand.
I hope you didn’t get that?
In other news…..I really like this recipe LOL
No I do. ;-)
I made this recipe as written the first time and have made it a few times since, sometimes adding chicken and changing the vegetables. It’s so easy and flavorful. We just love it!
This recipe is so incredibly easy and full of flavor we loved it. Thank you! Be careful not to mistake madras curry powder for chili powder or your mouth will be on fire!
loved it~ thanks!
I made this and added in some chicken. We loved it! SO EASY.
CONGRATS on breaking through the 50-pounder! I’m totally impressed. Closest I’ve come is using up 30 pounds of squash one fall. Don’t ask my husband how he felt about that ;-)
Ummm…yeah. We always buy rice in at least 20 pound bags–usually at the local Asian market. We are especially fans of Jasmine rice, because it has a slightly nutty taste and the aroma is wonderful. That’s what we used for this dish. We had 3rd helpings, btw. So good.
Love Jasmine rice…and basmati. I have tubs of those, too. I LOVE ALL THE RICE! Lol.
Loved the recipe. I added in some hot sauce. Amazing.