You’ll love colorful, delicious, quick and easy to make Asian style stir fry veggies. They’re a perfect side dish for a variety of meals. 
Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals. Even kids will like this simple side dish!
The recipe for Asian style stir fried veggies couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce many years ago and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prep The Stir Fry Veggies
Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks. This time I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms.
Truthfully, any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.
Make The Asian Style Sauce
Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
Stir Fry The Veggies
In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic).
Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.
Add Sauce To The Stir Fried Veggies
Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir.
If the sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.
Ready To Serve
Once the Asian style stir fry veggies are heated through, and covered with sauce, they are ready to serve. They pair very well alongside a variety of meats and other sides.
For this meal, I served the Asian Style Stir Fried Veggies as a side dish and served them along with a piece of pan-seared salmon and steamed rice. YUM!
That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies. They add a LOT of color and wonderful flavor to any meal! It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).
Hope you have an absolutely WONDERFUL day and remember… be KIND to those you encounter throughout your day. You never know what others are going through… why not be their bright beacon of hope for that day! Take care and may God bless you!
Looking For More VEGETABLE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious veggie recipes for you to choose from, including:
- Oven Roasted Veggies
- Broccoli Cauliflower Bake
- Baked Praline Acorn Squash
- Green Beans and Red Potatoes For 2
- Mediterranean Butternut Squash
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↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 Tbsp Vegetable oil
- 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
- 6-8 Mushrooms , sliced
- 1/4 medium Brown onion , sliced
- 1 cup Bell peppers , I used red and orange, sliced
- 8 Baby Carrots , I used 8-10, sliced lengthwise
- 1 cup Broccoli florets
- 1 tsp Minced garlic
- 3/4 cup water
- 2 Tablespoons soy sauce
- 1/8 teaspoon ground ginger
- 1 teaspoon cornstarch , I used a heaping teaspoon
- Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
- Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
- In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
- Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Here’s one more to pin on your Pinterest boards!