Are you wondering what vegetables go in stir fry?
If so, you are in the right place!
I’m sharing 21 of the best vegetables to use in stir fry.
Whether you are looking for a vegetable stir fry recipe or just want to add some extra veggies to your dish, this list has you covered.
From broccoli to bell peppers to bok choy, there is sure to be a vegetable on this list that you’ll love.
So go ahead and give them a try the next time you make stir fry!
What Vegetables Go in Stir Fry? 21 Best Vegetables
There are just so many veggies to choose from when making stir fry!
It can be hard to decide which vegetables will go well together and create a balanced dish.
You don’t want too many strong flavors competing with each other, but you also don’t want your stir fry to be bland.
Fortunately, I’ve done the hard work for you and compiled a list of 21 great vegetables to put in your next stir fry.
With this list, you’ll be sure to create a delicious and balanced dish that everyone will love.
Here are 21 of the best vegetables to use in stir fry:
Broccoli has a vegetal, slightly sweet and slightly bitter taste that goes well with other strong flavors.
I like to use it in stir fry because it holds up well to cooking and has a good texture.
It’s also a nutrient powerhouse, so it’s a great way to get some extra vitamins and minerals into your diet.
Pro Tip: Cut the broccoli into small pieces so that it cooks evenly.
Cauliflower is fairly nutty and almost sweet in flavor, which makes it a great addition to stir fry.
I like to add it towards the end of cooking so that it doesn’t get too mushy.
It’s a good source of vitamins C and K, and it pairs well with other strong flavors like ginger or garlic.
Pro Tip: When adding cauliflower to stir fry, cut it into small florets so that it cooks evenly.
3. Bell Peppers
As bell peppers ripen, they get sweeter and more flavorful.
That’s why I like to use them in stir fry – they add a touch of sweetness to the dish without being overwhelming.
Red bell peppers are my favorite, but you can use any color that you like.
Pro Tip: Cut the bell peppers into thin strips so that they cook evenly.
4. Bok Choy
Bok choy has a mild, cabbage-like taste and a crisp texture.
It’s a great addition to any stir fry, and pairs well with both strong and mild flavors.
I like to use it with ginger and garlic, or with soy sauce and sesame oil.
Pro Tip: When cutting bok choy, remove the thick white stem in the center.
You can save this to use in another dish, or discard it.
The sugar in carrots gives them a slightly sweet taste that pairs well with savory ingredients.
I like to use carrots in stir fry because they add a pop of color and sweetness to the dish.
Carrots also cook quickly, so they’re a great option if you’re short on time.
Pro Tip: To avoid having your carrots become mushy, cook them separately from the other vegetables.
Then, add them in at the end.
Celery has a character leafy and earthy taste that goes great with a lot of other vegetables and proteins.
I like to use it in stir fry because it has a crunch that holds up well against other softer ingredients.
It’s also a good source of fiber, so it helps to fill me up.
Pro Tip: When stir frying celery, I like to add in some ginger and garlic for extra flavor.
7. Snow Peas
Both the peas and pod are edible and have a sweet taste.
Snow peas are often used in stir fry dishes because they cook quickly and retain their crunch.
They go well with other vegetables, like carrots, bell peppers and onions.
Pro Tip: If you’re using snow peas in a stir fry, add them towards the end of cooking so they don’t get too mushy.
8. Baby Corn
Baby corn is tender and succulent, and it’s the perfect size for stir fry.
I like to add snow peas to my stir fry because they have a similar texture.
They’re also a great source of vitamins.
Pro Tip: To make sure your snow peas are cooked evenly, slice them in half before adding them to the pan.
Mushrooms are earthy, savory and umami-packed, making them a great addition to stir fry.
They pair well with other vegetables like broccoli, bok choy and snap peas.
If you’re looking for a little bit of protein, mushrooms are also a good option.
Pro Tip: When cooking mushrooms, be sure to cook them over high heat so that they brown and don’t release too much water.
Zucchini might not pack a ton of flavor on its own, but it’s a great vegetable to use in stir fry because it’s so versatile.
It goes well with other strong-flavored ingredients, like garlic, ginger and soy sauce.
It also has a nice texture that holds up well when cooked.
Pro Tip: To avoid having soggy zucchini in your stir fry, make sure to cook it over high heat and don’t add too much liquid.
11. Yellow Squash
Yellow squash features a mild flavor that pairs well with a variety of other vegetables and seasonings.
I like to use it in stir fry dishes because it holds up well when cooked and has a slightly sweet flavor.
Pro Tip: When using yellow squash in stir fry, I like to pair it with more robust flavored vegetables, such as broccoli or red pepper.
This way, the squash doesn’t get lost in the dish.
Seasonings that go well with yellow squash include ginger, garlic, soy sauce and sesame oil.
Eggplant has a funny texture – it’s kind of spongy, but also a little bit crunchy.
It takes on the flavors of whatever it’s cooked with, which makes it a great ingredient for stir fry.
I like to pair eggplant with other vegetables that have bold flavors, like bell peppers and onions.
Pro Tip: If you’re using eggplant in a stir fry, be sure to cook it until it’s soft all the way through.
Eggplant can be tough to chew if it’s not cooked long enough.
13. Green Beans
Green beans are sort of muted, and a little starchy, which makes them a good canvas for other flavors.
They hold up well to stir frying, and they’re a classic ingredient in Chinese and American-Chinese cuisine.
I like to pair green beans with bolder flavors like ginger, garlic, and soy sauce.
Pro Tip: If you want your green beans to be extra crispy, blanch them before stir frying.
Raw spinach has a mild, slightly sweet flavor that goes well with other vegetables and proteins.
I often add it to stir fries, omelettes, and pasta dishes.
It’s a great way to sneak some extra nutrients into your meal.
Pro Tip: When cooking spinach, be sure to not overcook it.
Spinach only needs a few minutes to cook until it’s wilted.
Overcooking will cause it to lose its flavor and nutrients.
Kale comes with a strong and bold flavor, so it’s important to pair it with other ingredients that can hold their own.
I like to use kale in stir fry dishes with a lot of bold flavors, like ginger, garlic, and soy sauce.
The kale will absorb all of the delicious flavors and create a really hearty dish.
Pro Tip: If you find that the kale is still too tough after cooking, try massaging it with a little bit of oil before adding it to the stir fry.
This will help to tenderize the kale and make it more enjoyable to eat.
16. Swiss Chard
Swiss chard‘s leafy green leaves are tender with a bitter flavor, while the stalks are crunchy with a slightly sweet flavor.
I like to use Swiss chard in stir fry because it’s a good way to get your greens in while still enjoying the other flavors of the dish.
Pro Tip: When stir frying Swiss chard, I like to add in some sweeter ingredients to balance out the bitterness of the leaves. Try adding in some honey or agave nectar towards the end of cooking.
17. Collard Greens
Raw collard greens are bitter (not as much as kale, but still), so they need to be cooked with other ingredients that will balance out the bitterness.
I like to cook them with sweet ingredients like fruit, or with savory ingredients like bacon.
They’re also really good when cooked with vinegar.
Pro Tip: When cooking collard greens, always remove the tough stem first.
You can do this by folding the leaf in half lengthwise and then slicing along the stem.
18. Turnip Greens
You can expect peppery notes when using turnip greens in your stir fry.
I like to pair them with sweet ingredients, like onions and carrots, to balance out the flavors.
You can also add a protein, like chicken or shrimp, and some rice or noodles to make it a complete meal.
Pro Tip: When cutting turnip greens, remove the tough stems first.
Then, stack the leaves and slice them into thin strips.
19. Brussels Sprouts
Brussels sprouts offer a natural, nutty sweetness that is a perfect addition to any stir fry.
I like to pair them with other sweet vegetables, like carrots and onions, as well as savory ingredients, like soy sauce and ginger.
Pro Tip: Cut the Brussels sprouts in half so that they cook evenly.
Raw cabbage has a very identifiable and bitter taste.
When cooked, cabbage becomes much sweeter and takes on the flavors of the other ingredients it’s cooked with.
I like to use cabbage in stir fry because it’s a hearty vegetable that can stand up to bold flavors.
It’s also a great way to sneak some extra veggies into a dish.
Pro Tip: Cabbage pairs well with sweet and sour sauces, as well as ginger and garlic.
Broccolini is mild, with a sweet, earthy flavor.
It’s a great vegetable to use in stir fry because it pairs well with other ingredients, and it’s quick-cooking.
I like to add broccolini to stir fry dishes that include chicken or shrimp, and serve over rice.
Pro Tip: When cutting broccolini, remove the tough end of the stem, and cut the remaining stem into 1-inch pieces.
The florets can be left whole.
What Vegetables Go in Stir Fry? 21 Best Vegetables
- Bell Peppers
- Bok Choy
- Snow Peas
- Baby Corn
- Yellow Squash
- Green Beans
- Swiss Chard
- Collard Greens
- Turnip Greens
- Brussels Sprouts
- Pick your favorite veggies from this list to add to your stir fry recipe.
- Prepare the rest of your meal.
- Enjoy in no time!