Healthy Vegetable Stir-Fry — Even if you’re not a big broccoli or vegetable lover, or if you have veggie-resistant family members, this vegetable stir-fry recipe is packed with so much flavor that everyone will forget how healthy it is and how many stir-fry veggies they’re eating!
Healthy Vegetable Stir-Fry Recipe
This Asian vegetable stir-fry reminds me of a dish I recently ate at while out, except with way less salt, fat, grease, and it’s much more budget-friendly. It’s vegan, gluten-free, and loaded with so many wonderful textures and amazing depth of flavor.
There are the soft, tender, caramelized sweet Vidalia onions with a bit of garlic, steamed crisp-tender broccoli, chewy baby portobello mushrooms, and crispy red bell peppers.
The vegetables are coated with a simple stir-fry sauce made with apple cider vinegar, honey (use agave to keep vegan), ample fresh ginger, and white miso, also known as sweet or mellow miso.
If you want to add a protein like tofu, tempeh, edamame, chicken, or beef, feel free. I was so satisfied from all the stir-fry vegetables and the salty-sweet, gingery sauce that everything is coated in, that I wouldn’t change a thing.
What’s in Mixed Vegetable Stir-Fry?
For the stir-fry veggies themselves, you’ll need:
- Vidalia onions
- Baby portobello mushrooms
- Red pepper
- Rice (for serving)
And for the vegetable stir-fry sauce, you’ll need:
- Apple cider vinegar
- Fresh ginger
- White miso paste
- Cayenne pepper
How to Make Vegetable Stir-Fry
The first thing you’ll need to do is chop the onions and garlic and add them to a large wok or skillet to caramelize (this will take roughly 15 to 20 minutes). While the onions are caramelizing, prep the rest of the stir-fry veggies. Chop and steam the broccoli in the microwave, dice the bell pepper and mushrooms, and prep any other vegetables you plan on including.
Once the onions have caramelized, remove them from the skillet and add in the peppers and mushrooms, plus any other vegetables you’re including. Stir together the sauce and pour that in as well, then let the mixture cook for a few minutes until slightly reduced.
Add the broccoli and onions into the skillet and let cook for another minute or so, just to warm everything up and coat the broccoli in the sauce.
I like serving this healthy vegetable stir-fry over a bed of kale or rice!
Can I Use a Miso Substitute?
Miso is widely available in the refrigerated case of natural foods grocery stores, at my Trader Joe’s near the tofu and tempeh, and many mainstream stores. There are no substitutions for the unami flavor it creates. If you want to feel like this DIY stir fry is coming straight out of the kitchen of your favorite Asian restaurant, you need miso.
Soy sauce or tamari may be substituted, but the final flavor of the dish isn’t the same.
Can I Add Other Stir-Fry Veggies to This Recipe?
Yes, of course! You can use this vegetable stir-fry recipe as an excuse to clean out your produce drawer or pantry. There are so many foods that would work well as stir-fry vegetables, including:
- Sugar snap peas
- Snow peas
- Baby corn
- Bamboo shoots
- Water chestnuts
Tips for the Best Vegetable Stir-Fry
Don’t over cook the stir-fry vegetables — you want them to retain some texture and bite! If you cook the veggies in the order I’ve listed in the recipe below, your vegetable stir-fry will turn out perfectly.
Fresh ginger is a key ingredient in this recipe, so I don’t recommend omitting it or replacing with powdered ginger.
Please note the recipe requires you to have moderately fast knife and chopping skills because you’ll be chopping and slicing most of the ingredients while the onions caramelize, including stirring together the sauce. If you’re newer or slower in the kitchen, I recommend chopping everything and making the sauce before beginning to caramelize the onions so you’re not scrambling or stressed.
This Asian stir-fry is best enjoyed right away, but it will keep in the fridge for up to three days. I actually like it cold as well!
Pin This Recipe
Skinny Broccoli and Mixed Vegetable Stir Fry
Even if you’re not a big broccoli or vegetable lover, or if you have veggie-resistant family members, this Healthy Vegetable Stir-Fry is packed with so much flavor that everyone will forget how healthy it is and how many veggies they’re eating
- 2 large/extra-large sweet Vidalia onions, sliced thinly
- 4 cloves garlic, minced finely
- 3/4 teaspoon salt, or to taste
- 3 to 4 tablespoons olive oil
- 1 1/2 to 2 cups lightly steamed broccoli (from about 1 small/medium stalk of broccoli; I use florets and stalk)
- 1 cup sliced baby portobello or white mushrooms
- 1/2 cup red pepper, diced small (from about 1/2 large red pepper)
- up to 1 cup additional vegetables, optional (such as sugar snap peas, snow peas, carrots, baby corn, bamboo shoots, or water chestnuts)
- up to 1 cup cooked protein, optional (such as seared tofu or tempeh chunks, steamed edamame, chicken, etc.)
- bed of fresh kale or cooked rice for serving, optional
- 1/4 cup apple cider vinegar
- 1/4 cup honey or agave to keep vegan
- 2 tablespoons finely minced fresh ginger (reduce if you’re very sensitive to ginger)
- 2 teaspoons white miso paste (also know as sweet or mellow miso)*
- generous pinch cayenne pepper, optional and to taste (add more if you prefer a spicier stir fry)
- salt, to taste (will depend on preference and type of miso or soy sauce used)
- To a large non-stick skillet, well-seasoned cast iron skillet, or wok, add the onions, garlic, sprinkle with salt, drizzle with olive oil, and cook covered over high heat for about 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir mixture intermittently, especially towards the end of cooking, to ensure nothing burns.
- While onions are cooking, chop and steam the broccoli. To a medium microwave-safe bowl, add the broccoli, cover with water, cover bowl with plasticwrap, and cook on high power for 3 to 4 minutes, or until broccoli is crisp-tender; don’t overcook. Drain and set aside.
- While broccoli steams and onions continue to caramelize, slice the mushrooms, peppers, prep any optional vegetables or protein you’re using; set aside.
- To a small bowl, add all ingredients and stir to combine; set aside.
- After onions are caramelized, remove them from the skillet and place in a medium bowl; set aside.
- To the skillet (no need to wash it), add the mushrooms, peppers, optional additional vegetables, optional protein, the sauce, and allow mixture to simmer uncovered over high heat for 3 to 5 minutes, or until slightly reduced.
- Add the onions, broccoli, stir to combine, and cook for about 1 minute, just enough to rewarm the onions and broccoli and coat with sauce.
- Taste and if you think it needs a splash of apple cider vinegar, honey, salt, pepper, etc., add to taste.
- Serve over a large handful of fresh kale (placing the hot stir fry on the kale allows it to wilt perfectly) or over a bed of rice. Stir fry is best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days and I enjoy leftovers chilled.
- *A note about the miso paste: I use reduced sodium. No substitutions for the flavor created and highly recommended, however reduced sodium soy sauce or tamari may be substituted
- Please note the recipe requires you to have moderately fast knife and chopping skills because you’ll be chopping and slicing most of the ingredients while the onions caramelize, including stirring together the sauce. If you’re newer or slower in the kitchen, I recommend chopping everything and making the sauce before beginning to caramelize the onions so you’re not scrambling or stressed.
Amount Per Serving: Calories: 1326Total Fat: 45gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 48mgSodium: 3503mgCarbohydrates: 159gFiber: 32gSugar: 69gProtein: 89g
More Healthy Stir-Fry Recipes:
Skinny Chicken Cauliflower Fried Rice — Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!!
Chicken Stir-Fry with Noodles — Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights!!
Mandarin Orange Chicken Stir-Fry — An EASY Asian stir fry with tender chicken, juicy oranges, and veggies!! Skip takeout and make this ONE skillet recipe that’s ready in 15 minutes and perfect for busy weeknights!!
15-Minute Chicken and Vegetable Stir-Fry with Ramen Noodles — Don’t call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!
Chicken Egg Roll in a Bowl— This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!
Thai Coconut Chicken Stir-Fry — The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. Mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs!
I was actually pleasantly surprised with how good this was. I’m not a huge ginger fan, so I only used 1 TBS, and that was more than enough for me. Next time I make it, I’ll probably use 1 tsp. I used the ginger paste, as I didn’t have fresh ginger, so that may have contributed to the boldness of the flavor.
I am glad you enjoyed the recipe and yes of course tweak the spices and seasonings to your liking next time.
I rarely comment but, I love the way you put this recipe together and the layout. Including frequently asked questions at the bottom was a smart touch.
Looking forward to tasting when I’m finished cooking. But I can tell by the ingredients list it’s going to be a winner!
Your site loaded fast and I love that it’s not loaded with pop ups.
This looks very appetizing and healthy. The dish says it is 1326 calories per serving. That has to be wrong. I hope it is because this dish looks so healthy. Please let me know how many calories are in each serving. Thank you in advance!
That’s for the whole recipe. Divide by number of servings you plan to yield.
That stir fry was delicious. I added a few shrimp for protein and was great. Loved the sauce. I did use honey as that’s what I had on hand.
Thanks for the five star review and glad you loved the sauce!
The sauce for this is so good–I love every element in it (I always like your dressings and sauces)! We had it for dinner last night and the leftovers are going on some kale for lunch today. I’m probably lucky Jon will eat any vegetable I put on his plate!
Thanks for trying the recipe and I’m glad you loved all the elements! I had a feeling you would :) And glad that you had enough for leftovers – love it when that happens!
now that is what I call a stir-fry! WOW! It looks rich and yet light. I love it
omg this looks super super deliciouuuus
This looks delish. And stop being so shocked–I like veggies AND cookies, so there! But my son hates broccoli, darn him ….
I like that it looks like something from an asian restaurnaunt but like you said, without all the grease and such…and without the guilt either. Very simple but very good. Well made.
You know me…this is totally my kind of recipe!! So healthy & pinned!
I would DEVOUR this! Everything in there, is exactly everything I love! this is the recipe you told me about, yes?
I need it now, my stomach is SCREAMING.
Yes this is that recipe! Finally the posting day for it came to light :) And yes I did devour it to the point I hardly had enough left for the photo shoot :)
This looks amazing and I can’t wait to try it! lately i’ve been on a health kick, a must do for this week!
Oh, Averie! This is SO beautiful! I’m always all “GIVE ME ALL THE VEGGIES!” this time of year – I’ll definitely have to put this dish on my weekly lineup! Pinned!
I am lucky that we are all broccoli fans over her. This stir fry is so colorful! I could eat it every day!
This looks too good for just veggies! So much color, and many textures, love it!
I love broccoli too! And it is my daughters favorite vegetable so we always look for more broccoli recipes! This looks like it would be good as a side too. I like that the sauce is so easy too! Sometimes stir fry sauces have so many ingredients it takes longer to make the sauce than the stir fry. Yummy!
I know what you mean and this one is easy!
Your photos have my stomach growling. I love how vibrant and colorful this stir fry looks. Huge vegetable fan right here! Love this!
I love broccoli too! It’s the one vegetable I could eat every day. My family…not so much. This would be a great way to make them love it again, and I love that you used the vidalia onions!!
You surprise me every day! I have no idea what veggies you like or don’t, but glad to hear I can take you out for a broccoli-eating contest :) Kidding!
And again: I’m hungry. That would be exactly the right thing for me now. :) I guess I’m saving this for later. ♥ http://www.color-castles.com
I LOVE that you used Miso in here! It has such a unique flavor, and is so good in anything Asian! This stir fry has my Meatless Monday dinner ALL over it! Pinned!
Thanks for pinning, and you’re right, perfect for Meatless Monday!
I love anything with caramelized onions and I just have to try this sauce! I have a big container of barley miso (dark and bold) in the freezer. I don’t use it every week but you’re right–there really isn’t a substitute! This is on my radar for later in the week.
It’s perfect to make with any random veggies you have on-hand, too! And you already have miso on standby, perfect!
Averie – I usually make story fry a couple of times a month. It’s so filling and flavorful. In addition to the tastiness, it makes wonderful left-overs. I love that you make your own sauce. Awesome dish! I’m going to have to try it soon. :)
Glad you’re a fan of the stir fry and if you try this, LMK!
Wow. This is awesome. I really want to try the sauce! Now I have an excuse to go to Trader Joe’s after work today! As if I needed one. ;)
By the way, made your yellow cake from last week over the weekend for my son’s birthday, and he loved it!
Thanks for making the yellow cake and glad he loved it!! Happy Bday to your son! We had a very, very belated small get together for my daughter’s bday this weekend. Sounds like we were both doing the bday thing :)
Enjoy your TJs run!
I love dishes like this that allow you to use up all the veggies you have left, without having to make a pick pot of soup to use them up…I think my husband may even eat this if I add a chicken breast to his..thanks for a great recipe.
use up all the veggies you have left, without having to make a pick pot of soup to use them up <---- amen to that! It's been in the low 70s to high 80s the past month in San Diego and while I know most of the country is still freezing, it's so not soup weather here anymore! It's definitely spring and soups are off my radar for awhile!
Very delicious I must remember to make this.