Costco Stir Fry Vegetables Easy Copycat Recipe

Costco stir fry vegetables are that frozen bag most of us have tucked in the back of the freezer, and this copycat recipe gives you the same colorful mix of crisp-tender vegetables with a savory, glossy sauce you can make any night of the week.

The whole thing comes together in about 20 minutes, start to finish, and works as a side dish or a full meal over rice or noodles.

Why I Love This Recipe

The sauce is what keeps me coming back to this one. It’s salty from the soy sauce, a little sweet from the honey, and bright from fresh ginger — three things working together without any one of them taking over.

The vegetables hold their bite because you cook them fast over high heat, so nothing goes mushy. That crunch is the whole point.

Recipe Ingredients

• 3 cups broccoli florets – Fresh or thawed frozen; cut them small so they cook at the same rate as the rest
• 1 cup snap peas – Keep them whole; they add a sweet crunch
• 1 cup julienned carrots – Pre-cut from the store works fine
• 1 cup baby corn, halved – Canned is fine, just drain and pat dry
• 1 cup red bell pepper, sliced – Adds color and a mild sweetness
• 1 cup sliced shiitake mushrooms – Cremini works too; slice them about 1/4 inch thick
• 2 tbsp neutral oil – Vegetable, canola, or avocado oil; avoid olive oil here since you need high heat
• 3 cloves garlic, minced – Fresh only; jarred garlic goes bitter fast at high heat
• 1 tsp fresh ginger, grated – A microplane makes this easy
• 3 tbsp soy sauce – Regular or low-sodium, both work
• 1 tbsp oyster sauce – Adds depth and a slight sweetness; hoisin works as a swap
• 1 tbsp honey – Balances the salt
• 1 tsp sesame oil – Goes in at the end, off the heat, so the flavor stays bright
• 1 tsp cornstarch – Thickens the sauce so it coats the vegetables instead of pooling at the bottom
• 2 tbsp water – Mixed with the cornstarch to make a slurry
• 1 tsp sesame seeds – For garnish
• 2 green onions, thinly sliced – For garnish

Variations / Substitutions

• Swap oyster sauce for hoisin – The sauce will be a touch sweeter and thicker, which works well over noodles.
• Use tamari instead of soy sauce – This makes the whole dish gluten-free without changing the flavor much.
• Swap honey for maple syrup – The result is slightly less floral but still balances the salt well.
• Add chili garlic sauce – Stir 1 to 2 tsp into the sauce for a version with real heat.
• Add tofu or chicken – Cube extra-firm tofu or thinly slice chicken breast and cook it in the same pan for 3 to 4 minutes before the vegetables go in; remove it and add it back with the sauce.
• Swap shiitake for cremini or button mushrooms – They have a milder flavor but hold their shape the same way.

If you want a complete meal in the same spirit, search for a Costco chicken fried rice copycat recipe and serve this alongside it.

How To Make Stir Fry Vegetables

Step 1: Mix the Sauce

In a small bowl, stir together the 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until the cornstarch is fully dissolved. Set it aside close to the stove because things move fast once the pan is hot.

The slurry is the part people skip, and then they wonder why their sauce runs straight off the vegetables into a puddle. A few extra seconds of whisking here makes the sauce stick and go glossy.

Step 2: Sear the Vegetables

Heat a large wok or wide skillet over high heat for about 1 minute, until it just starts to smoke. Add the 2 tbsp neutral oil, then add the 3 cups broccoli florets and 1 cup julienned carrots first, since they take longest. Cook, tossing every 30 seconds, for about 3 minutes.

Add the 1 cup snap peas, 1 cup baby corn, 1 cup sliced red bell pepper, and 1 cup sliced shiitake mushrooms. Keep tossing over high heat for another 2 to 3 minutes. The edges of the broccoli should be lightly charred and the snap peas should be bright green but still firm when you press one.

Don’t crowd the pan. If your skillet is smaller than 12 inches, cook in 2 batches. A crowded pan steams instead of sears, and you lose that slightly charred edge that makes the whole dish taste like it came from a restaurant wok.

Step 3: Bloom the Aromatics

Push the vegetables to the outer edge of the pan, leaving the center clear. Add the 3 cloves minced garlic and 1 tsp grated fresh ginger directly to the center of the pan and cook, stirring them in that small hot spot, for about 30 seconds, until fragrant.

That 30 seconds is important. If garlic goes past a minute at this heat it turns sharp and bitter, so stir it constantly and get the sauce in right after.

Step 4: Glaze and Garnish

Give your sauce one more stir to resuspend the cornstarch, then pour it over the vegetables and toss everything together over high heat for about 1 minute, until the sauce thickens and coats each piece with a glossy sheen.

Remove the pan from the heat and drizzle in the 1 tsp sesame oil. Transfer to a serving plate or bowl and scatter the 2 sliced green onions and 1 tsp sesame seeds over the top.

Recipe Tips

• Pat canned baby corn dry before it goes into the pan. Extra water on any vegetable will make the pan drop temperature and you’ll lose the sear.
• Room temperature vegetables sear better than cold ones straight from the fridge. Spread them out on the counter for 10 minutes before you start.
• Have every ingredient prepped before you turn on the heat. Once the pan is hot you won’t have time to slice anything.
• Taste the sauce before it goes into the pan. If it seems too salty, add a small splash of water; if it seems flat, add a tiny bit more honey.

Cook times by pan size (high heat throughout):

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 3 days. The vegetables will soften slightly but the sauce holds up well.
• Reheating – Reheat in a hot skillet for 2 to 3 minutes rather than the microwave; it brings back some of the texture the microwave kills. A splash of water helps loosen the sauce.

What To Serve With Stir Fry Vegetables

Steamed jasmine rice is the obvious move, and it works because the sticky texture of the rice picks up the glossy sauce from the vegetables. Noodles are just as good — thin rice noodles or egg noodles both soak up the sauce without competing with the vegetable flavors. If you want to keep it lighter, cauliflower rice does the job and lets the sauce stay front and center.

Frequently Asked Questions

Can I use a frozen vegetable mix instead of fresh?

Yes. Thaw the mix completely and pat it dry with paper towels before it goes into the pan, otherwise the extra water will steam everything instead of searing it.

Can I double the recipe?

You can, but cook the vegetables in 2 separate batches and combine them when you add the sauce. Doubling everything into one pan at once will steam rather than sear.

Can I make the sauce a day ahead?

Yes, mix the sauce and store it covered in the fridge for up to 24 hours. Give it a good stir before using since the cornstarch will settle to the bottom.

What if my sauce is too thin?

Mix an extra 1/2 tsp cornstarch with 1 tsp cold water and stir it into the pan while it is still over heat. Another 30 seconds of high heat will tighten it up.

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Stir Fry Vegetables Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 3 cups broccoli florets
• 1 cup snap peas
• 1 cup julienned carrots
• 1 cup baby corn, halved
• 1 cup red bell pepper, sliced
• 1 cup sliced shiitake mushrooms
• 2 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds
• 2 green onions, thinly sliced

Method

 

1. Whisk together the 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water in a small bowl until the cornstarch dissolves. Set aside.
2. Heat a large wok or skillet over high heat for 1 minute. Add the 2 tbsp oil, then add the broccoli and carrots. Toss for 3 minutes, then add the snap peas, baby corn, bell pepper, and mushrooms. Toss for another 2 to 3 minutes until the edges of the broccoli are lightly charred and the snap peas are bright green.
3. Push the vegetables to the edges, add the 3 cloves minced garlic and 1 tsp grated ginger to the center, and stir for 30 seconds until fragrant.
4. Stir the sauce once more, pour it over the vegetables, and toss over high heat for 1 minute until glossy and thickened. Remove from heat, drizzle in the 1 tsp sesame oil, transfer to a serving plate, and top with the 2 sliced green onions and 1 tsp sesame seeds.

Notes

Everything should be prepped before the pan goes on the heat — this cooks fast and there’s no pause time once you start. If your pan runs small, cook the vegetables in 2 batches rather than crowding them, then combine when you pour in the sauce. Leftovers reheat best in a hot skillet with a splash of water rather than the microwave.