Easy Vegetable Stir Fry with Oyster Sauce

If you ask me, a good stir fry is one of the smartest weeknight dinners around.

This classic Asian-inspired dish brings together crispy vegetables and a rich, savory oyster sauce that coats every bite. Fresh bell peppers and snappy broccoli mix with tender carrots and mushrooms, creating a meal that’s both filling and light.

The vegetables are quickly cooked in a hot wok until they’re just tender-crisp, then tossed with a simple sauce that hits all the right notes. A touch of ginger and garlic adds warmth and depth to the dish.

It’s a reliable family favorite that comes together in minutes, perfect for those busy evenings when you want something tasty and wholesome.

What Kind of Mushrooms Should I Use?

For stir fry dishes, button mushrooms are the most common choice, but you’ve got plenty of tasty options here. Shiitake mushrooms add a rich, earthy flavor that pairs really well with oyster sauce, while cremini mushrooms (baby bellas) offer a meatier texture. If you’re using dried mushrooms like shiitake, just remember to soak them in warm water for about 20 minutes before cooking. The key is to slice your mushrooms evenly – about 1/8 inch thick is perfect – so they cook at the same rate and brown nicely in your wok or pan.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Oyster sauce: If you need a vegetarian option or don’t have oyster sauce, try vegetarian oyster sauce (made from mushrooms) or hoisin sauce. You can also mix 1 tablespoon soy sauce with 1/2 teaspoon sugar as a quick substitute.
• Chinese cooking wine/Mirin: No cooking wine? Use dry sherry, or substitute with 1 tablespoon rice vinegar mixed with 1/2 teaspoon sugar. In a pinch, you can also use chicken broth.
• Vegetables: The great thing about stir fry is that you can use almost any veggie you have on hand. Try broccoli, snap peas, baby corn, water chestnuts, or green beans. Just make sure to cut them in similar sizes for even cooking.
• Cornstarch: Arrowroot powder works as a 1:1 replacement, or you can use twice the amount of all-purpose flour to thicken the sauce.
• Sesame oil: While it adds nice flavor, you can skip it if you don’t have any. A few drops of chili oil can add a different but tasty finish.
• Ginger: If fresh ginger isn’t available, use 1/4 teaspoon of ground ginger, or simply leave it out.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir fry is overcrowding the pan, which causes the vegetables to steam instead of getting that perfect crispy-tender texture – work in batches if needed and keep your pan hot. Another common error is not preparing all ingredients before starting to cook, as stir-frying moves quickly and you won’t have time to chop vegetables once you begin. To prevent your sauce from becoming too thick or gloopy, mix your cornstarch with cold water before adding it to the pan, and remember to add it gradually while stirring constantly. For the best results, cook your vegetables in order of density (harder vegetables first, leafy greens last), and keep them moving in the pan to ensure even cooking and prevent burning.

What to Serve With Vegetable Stir Fry?

The beauty of a veggie stir fry is how well it pairs with simple sides that soak up all that tasty sauce! Steamed jasmine rice is my go-to choice, but brown rice works great too if you’re looking for something with more fiber. For a low-carb option, cauliflower rice makes an excellent base, or you might try serving your stir fry over some thin rice noodles or chow mein. To round out the meal, I like to add some protein on the side – maybe some teriyaki chicken, crispy tofu, or even a simple fried egg on top.

Storage Instructions

Keep Fresh: This stir fry stays good in an airtight container in the fridge for up to 3 days. The vegetables might soften a bit, but the flavors actually get better as they meld together! Just keep in mind that the longer it sits, the softer the veggies will become.

Meal Prep: If you’re planning ahead, you can pre-cut all your vegetables and store them separately in the fridge for up to 2 days. You can also mix the sauce ingredients ahead of time and keep them in a jar – this makes dinner prep super quick when you’re ready to cook!

Warm Up: To enjoy your leftover stir fry, give it a quick zap in the microwave or toss it in a hot pan for a few minutes. If you’re using a pan, add a splash of water to help steam the vegetables back to life. The sauce might need a quick stir to recombine everything nicely.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 6-8 g
• Fat: 8-10 g
• Carbohydrates: 40-50 g

Ingredients

• 1 tablespoon cooking oil
• 2 garlic cloves, finely chopped
• 1 tablespoon ginger, thinly sliced (optional)
• 1/2 onion, peeled and sliced
• 1 large carrot
• 3 medium bok choy or leafy greens of your choice
• 1 cup sliced mushrooms (about 1/8 inch thick)
• 1 capsicum, sliced about 1/5 inch thick
• 1 tablespoon cornstarch
• 1 1/2 tablespoons soy sauce (light or all-purpose, not dark soy)
• 2 teaspoons oyster sauce
• 1 tablespoon chinese cooking wine or mirin
• 1/2 teaspoon sesame oil (optional)
• A sprinkle of white or black pepper
• 3/4 cup water (185 ml)
• Finely sliced green onions and sesame seeds for garnish

Step 1: Prepare the Vegetables

Start by prepping your vegetables.

Cut a carrot in half lengthwise, then slice it diagonally into 2mm (1/10 inch) thick pieces.

For the buk choy, trim the base off and separate the leaves from the stem.

Cut the stem lengthwise into 1cm (2/5 inch) wide pieces.

Set aside the leaves and the stems separately, as they will be cooked at different times.

Step 2: Mix the Sauce

In a bowl, combine cornflour and soy sauce, stirring until the cornflour is fully dissolved.

Add in the remaining sauce ingredients, giving it a good mix to ensure everything is well combined.

Set aside for later use.

Step 3: Start Cooking the Aromatics

Heat oil in a wok or large heavy-based skillet over high heat.

Once the oil is hot, add garlic and ginger, stirring for about 10 seconds until their aroma is released.

Add chopped onion, and stir for an additional 30 seconds until it starts becoming translucent.

Step 4: Cook the Vegetables

Next, add the sliced carrot, capsicum, and buk choy stems to the wok.

Stir-fry them for about 1 minute to start the cooking process.

Then, add mushrooms to the mix, stirring for 2 to 3 more minutes until all vegetables are nearly cooked through but still retain some crispness.

This ensures they stay “crisp tender” without becoming floppy.

Step 5: Add the Sauce and Finish

Pour the prepared sauce over the vegetables, tossing everything together for about 1 minute.

Allow the sauce to thicken and become glossy, coating all the vegetables evenly.

Be careful not to overcook at this stage to maintain the desired texture.

Step 6: Serve and Garnish

Remove the vegetable stir-fry from the stove and serve it over rice or a low-carb option like cauliflower rice.

Garnish with green onions and sesame seeds if you like, and add a big dollop of chili sauce for extra heat.

Serve immediately and enjoy your flavorful and colorful stir-fry!