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How To Make Veggie Stir-Fry That's Even Better Than Takeout

It doesn't get much easier than this.

Stir-fries are one of the easiest (and tastiest) ways to use up leftover vegetables.

Just slice and dice your ingredients, cook everything down in a pan, and serve over rice or quinoa. The game-changer in this recipe is the simple, three-ingredient sauce of honey + soy sauce + lime. It's the perfect combo of salty, sweet, and tangy — and it can upgrade cheap veggies into a takeout-worthy meal.

Here are the ingredients:

First, get your rice started — either in a rice cooker or on the stovetop:

Add stock and salt, then bring everything to a boil.

Once boiling, turn the heat all the way down to a simmer, then cover and let the rice cook while you prep everything else. On the stovetop, rice will take about 45 minutes.

While that's going, peel and slice the garlic:

Then chop the onion. The easiest way is to slice it in half and lay it flat-side-down...

Make 3 or 4 slices crosswise, and 4 or 5 cuts lengthwise...

Think of it as an ~onion grid~, and do this with both halves.

Then chop across, and you'll have diced onions:

Next, clean and slice the mushrooms:

Peel and slice the carrot:

Cut the stalk off the broccoli and slice the head into florets:

Last piece of prep? Grab ingredients for the sauce:

And combine them in a small bowl:

Sauce = done.

Next, heat oil on the stovetop over medium heat, then add onions:

And cook them down for a few minutes until softened:

Then add the rest of the chopped ingredients, plus salt to season...

Cook them down too, until softened:

Add the sauce:

And mix thoroughly:

When the rice is done, uncover it and fluff it with a fork:

Serve the stir-fried vegetables over rice and enjoy!

Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce

Recipe by Christine Byrne

Makes 2 servings


For the rice:

½ cup brown rice

1 cup chicken or vegetable stock (or water, if you want)

Kosher salt

For the sauce:

1½ Tbsp. soy sauce

1 Tbsp. honey

Juice of ½ lime

For the stir-fry:

1½ Tbsp. canola oil

Medium red onion (about ½ pound), roughly chopped

2 cloves garlic, minced

Kosher salt and freshly ground pepper

Small head broccoli (about ½ pound) cut in florets, stems discarded

Small carrot (about ¼ pound), peeled and cut in coins ¼-inch thick

1 cup button mushrooms (about ¼ pound), thinly sliced

Medium red bell pepper, cored and chopped in rough 1-inch pieces

¼ cup chicken or vegetable stock, as needed


For the rice:

Cook in a rice cooker as directed on package. Or on the stovetop: Combine brown rice, stock or water, and a pinch of kosher salt in a small saucepan with a lid. Bring the mixture to a boil over high heat. Lower heat to the lowest setting and cook, covered, for 45 minutes. Remove the pan from the heat and let it stand, covered, for 10 minutes. Remove the lid and fluff the brown rice with a fork.

For the sauce:

Stir together the soy sauce, honey, and lime juice in a small bowl and set aside.

For the stir-fry:

Heat canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the garlic and season with a little salt and pepper, then cook, stirring, just until the garlic is fragrant, about 30 seconds. Add the broccoli, carrot, mushrooms, bell pepper, and 2 tablespoons of the stock. Season with a little salt and pepper, and cook, stirring often, until vegetables are soft on the outside but still crunchy in the middle, about 5 minutes. If the vegetables start to burn, add more stock, a tablespoon at a time, until the vegetables are soft on the outside but crunchy in the middle. Add the soy sauce mixture to the pan and cook, stirring often, until the vegetables are cooked al dente and thoroughly coated by the sauce. Serve immediately atop the brown rice.

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For even more step-by-step dinners, click here.