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Easy Stir Fry Vegetables

5 from 6 votes

A 15 minute meal loaded with tender crisp broccoli, carrots, onions, and water chestnuts coated in a tangy, sweet sauce

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Easy and delicious Stir Fry Vegetables

 

Two bowls of rice topped with stir fried vegetables in a sticky sauce

This is the kind of dish you’ll love having in your back pocket for a quick meatless-Monday meal, any day of the week!

This is one of those ‘lost but never forgotten’ recipes I used to make all the time. I remember that my kids always enjoyed it, so if they’ll eat it, I bet your kids will too!

Who doesn’t love a true 15 minute meal loaded with tender crisp broccoli, carrots, onions, and water chestnuts coated in a tangy, sweet sauce, then topped with cashews and served over a bowl of rice? Did I mention it’s healthy too?

 

 

Overhead view of two bowls of stir fry vegetables served over rice with chop sticks

Ingredients for Stir Fry Vegetables:

  • honey
  • apple cider vinegar
  • cornstarch
  • low sodium soy sauce
  • fresh ginger
  • broccoli
  • vegetable oil
  • carrots
  • onion
  • canned sliced water chestnuts
  • unsalted roasted cashews
  • toasted sesame seeds

How to make easy Stir Fry Vegetables:

First combine the sauce ingredients: honey, vinegar, cornstarch, soy sauce and ginger.

Next prepare the broccoli by separating the tops into florets, and peel and slice the stems into matchstick strip or rounds.

Heat a large skillet or wok over medium-high heat. Add the oil and heat until shimmering. Stir in the broccoli stems, carrots and onions. Stir fry until crisp-tender then add the florets and water chestnuts.

Remove the pan from the heat. Add the sauce mixture and stir to coat the vegetables.

Serve over rice garnished with cashews and sesame seeds.

 

 

Bowls of rice topped with vegetables, cashews and sesame seeds

The sauce is easily doubled for serving over rice.

First, you don’t have to limit this dish to just broccoli, onions and carrots. Feel free to clean out the vegetable drawer and cook up whatever you have on hand. Peppers or snow peas are terrific additions and if you have leftover chicken, toss it in too.

If serving with rice or noodles, you can easily double the sauce ingredients. It’s all good!

 

A bowl of rice topped with stir fry vegetables with cashews and sesame seeds

Serve these easy Stir-Fry Vegetables as a meatless main course or vegetable side dish.

I don’t often see water chestnuts used in recipes any more, but I love their crispy crunch. Don’t forget the cashews and a few toasted sesame seeds too.

This is the perfect easy-to-make vegetable dish that doubles as a meatless main. It’s highly adaptable to just about any vegetable, or any protein including tofu.

Finally, you might want to set the table before the vegetables are chopped and the sauce is blended, because this cooks in about 5 minutes!

 

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Closeup of a bowl of stir fry vegetables with broccoli and cashews served over rice

 

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Easy Stir Fry Vegetables

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4
Course: Main Course
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 6 votes
A 15 minute meal loaded with tender crisp broccoli, carrots, onions, and water chestnuts coated in a tangy, sweet sauce

Ingredients

  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 2 tablespoons cornstarch
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon fresh ginger peeled and grated (about 1-inch piece)
  • ½ pound broccoli
  • 1 tablespoon canola or vegetable oil
  • 3 carrots cut into matchstick strips
  • 1 onion cut into wedges
  • 8 ounce can sliced water chestnuts drained
  • ¼ cup unsalted roasted cashews
  • 1 teaspoon toasted sesame seeds

Instructions

  • In a 1 cup measure, combine the honey, vinegar, cornstarch, soy sauce, and ginger. Set aside
  • Separate broccoli into florets. Slice the broccoli stems into matchstick strips.  
  • Heat a large skillet over medium-high heat. Add canola oil and heat until shimmering. Stir in the broccoli stems, carrots and onions. Stir fry until tender-crisp, about 3 minutes. Add the broccoli florets and water chestnuts and stir for 1 minute or until the broccoli florets turn bright green in color.
  • Remove the pan from the heat. Stir the soy sauce mixture and pour over the vegetables. It will thicken quickly so be ready to gently stir the vegetables so they will all be coated in the sauce. If you feel it's too thick, add a tablespoon or two of water to the pan. Gently stir until all vegetables are coated.
  • Serve the vegetables as a side dish or over rice for a meatless main. Sprinkle with a few cashews and sesame seeds and enjoy.

Recipe Notes

  • Light corn syrup can be substituted for the honey.
  • Substitute peanuts for the cashews if desired
  • Serve with rice for a meatless, healthy quick and easy weeknight meal
  • Add rotisserie chicken at the final step to add protein
Nutritional information is estimated and may vary depending on the products used

Nutrition

Calories: 250kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 459mg | Potassium: 534mg | Fiber: 5g | Sugar: 24g | Vitamin A: 7997IU | Vitamin C: 56mg | Calcium: 64mg | Iron: 2mg

Here are a few more stir fry recipes you might enjoy:

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40 Comments

  1. Susan

    5 stars
    I always used to have a can of water chestnuts in the pantry. I remember making ramaki with them often 🙂 I love seeing all those beautiful vegetables peaking out of the luscious sauce. Delish!

    Reply

  2. Chris Scheuer

    This would definitely make a lovely dinner and I think I’d make a double batch, just to have the leftovers for lunch the next day, YUM! I’m with you, I think water chestnuts are wonderful!

    Reply

    • Tricia Buice

      We are a leftover family too Chris. Who wants to cook every single day 🙂 Have a terrific weekend and if you’re having a super bowl party – I hope all your food turns out amazing!

      Reply

  3. John/Kitchen Riffs

    I go in waves with stir-fries — I’ll cook a bunch for a few months, then it’ll be a year before I make another one. Weird. Anyway, it’s been way too long since I’ve made one — you’ve inspired me! Really like that jolt of apple cider vinegar in your sauce — terrific idea. Thanks!

    Reply

  4. Monica

    In the interest of full disclosure, I have to say that I don’t really like water chestnuts but there’s a good chance I’d enjoy it if you made it for me. ; ) Your stir-fry looks perfect, Tricia. That sauce is the perfect “glazey” consistency. I do adore all kinds of stir-fry when the veggies are still bright and crisp. I also think cashew nuts add so much to it. Yum!

    Reply

  6. sippitysup

    I just bought a beautiful new Staub cast iron wok. It was entirely too expensive. But, thanks to you, I can now justify my overindulgence! Of course, I’ll need to make this meal every day for a year to justify it. I’ll worry about that later. GREG

    Reply

    • Tricia Buice

      Hi Greg – your wok sounds amazing – I’m going to check it out and I can’t wait to see what you cook in it! A great piece of kitchen equipment can’t be beat. Take care!

      Reply

  9. Abbe@This is How I Cook

    What a great recipe. I love water chestnuts and always have a few cans in the pantry! You better get used to stir fry, because that’s all you will have in China. BTW-my son told me that’s the hardest race on the planet, so kudos to your son!

    Reply

  12. Velva

    Love, love stir fry vegetable meals. This is a perfect way to use what’s left in the produce drawer and pantry. Your stir fry dish looks beautiful.

    Velva

    Reply

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