A bowl of my everyday Vegetable Stir Fry served on rice


I call this an everyday Vegetable Stir Fry because the recipe is more like a guide than a recipe. I make it with whatever vegetables I have in the fridge so it’ll be a bit different every time. That’s what I love about this stir fry.

An authentic Chinese stir fry typically has crunchy vegetables but my family likes their veggies a little softer. Just cook it to suit your taste.

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A Gluten Free Asian Pantry

Asian cooking requires a few ingredients in your pantry. I do lots of Asian cooking so I wrote a blog post outlining what you might want to keep depending on the kind of cooking you like to do. Check out a Gluten free Asian Pantry so you’re ready to cook the Asian dishes you love.

For this recipe I use sherry and my homemade Chinese black bean sauce. I haven’t found a gluten free version so I just make it. Sherry can be used in many Asian dishes that call for Chinese cooking wine. It’s easy to find at any liquor store and I always have a bottle on hand.

If I don’t have enough fresh vegetables in the fridge I sometimes add canned or frozen vegetables. I might buy canned baby corn or water chestnuts for this reason or put snow peas or edamame beans in the freezer. I like to mix it up and variety in your diet is always a good thing.

Get The Tools

If you don’t own a wok you need one. A basic flat-bottom wok can be used for stir fries, curries and mine also doubles as a deep-fryer. The high sides of a wok increases the area that cooks food making stir-fry recipes quick and easy. If you like Asian food and you don’t have a lot of time to cook, you need to invest in a wok. If you’re wondering where you would store a wok, mine is in the cupboard above the fridge where it’s easy to grab and easy to put away.

Organize for Success – Vegetable Stir Fry

I’ve made this stir fry so often I can put a pot of rice on the stove before I even take the vegetables out of the fridge, and make the entire dish in twenty minutes. After the rice is on I pull vegetables out of the fridge and start chopping.

Fresh produce makes a delicious dish but don’t be afraid to use up any vegetables. Anything from two shrivelled up mushrooms, an old piece of celery or half a tomato. Even leftover grilled vegetables can be included and the meat is optional.

Making dinner in twenty minutes requires experience and organization. Once you’ve made any recipe a few times you just get the hang of it. I keep this stir fry recipe written on a recipe card and taped to the inside of a cupboard door beside my stove. The card says Anything Stir Fry. 

Let me know in the comments below what you like to put in your stir fry and if you use a wok.

More Recipes – Wok Cooking

Everyday Vegetable Stir Fry

I call this an everyday Vegetable Stir Fry because the recipe is more like a guide than a recipe, made with whatever vegetables you have.
Author: Cinde Little
Course: Main Course
Cuisine: asian
Keyword: Everyday Vegetable Stir Fry


  • 1 Tbsp vegetable oil1 large garlic clove, chopped
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp GF Chinese Black Bean sauce (substitute Hoisin or oyster sauce)

MEAT - optional

  • 1 pork chop or chicken breast cut in thin strips OR
  • 4 oz ground beef, pork or turkey OR leftover cooked meat of any kind


  • 8-10 cups or a big pile
  • Firm – carrot, celery, onion, peppers, cauliflower, broccoli
  • Soft – zucchini, mushrooms, bok choy, snow peas
  • Canned - baby corn, water chestnuts
  • Last minute - tomato


  • ¼ cup Sherry
  • 2 Tbsp GF oyster sauce
  • 1 tsp sesame oil
  • ½ tsp sugar
  • ¼ tsp pepper


  • 1 Tbsp cornstarch mixed with 1 Tbsp water


  • chopped green onion, cilantro, sesame seeds or chopped peanuts


  • serve on steamed rice or toss with softened rice noodles


  • In a measuring cup combine Sherry, oyster sauce, sesame oil, sugar and pepper. Set aside.
  • Combine cornstarch and water in a small bowl and whisk until smooth. Set aside.
  • Place wok on medium-high heat for 1-2 minutes.
  • If using raw meat add a little oil to the wok and stir-fry until cooked, transfer to a bowl and set aside.
  • Add the oil, garlic, ginger and black bean sauce. Stir-fry for 30 seconds.
  • Add the firm vegetables and stir-fry for about 3 minutes.
  • Add the softer vegetables and stir-fry for another 3 minutes.
  • Pour sauce over vegetables, stir to coat and cook 2-3 minutes. (If you prefer your vegetables softer than a traditional Chinese stir-fry put the lid on and steam for a few minutes.)
  • Add last minute additions if using.
  • Pour cornstarch-water mixture into wok and stir until sauce is thickened, 1-2 minutes.
  • Serve on rice or toss with noodles.
  • Sprinkle with the garnishes of your choice.
Tried this recipe?Let us know how it was!

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