If there’s one dish that delivers comfort, color, and irresistible creamy goodness all in one bowl, it’s Stir Fried Veggies in White Sauce. Imagine crisp-tender broccoli, sweet carrots, and juicy bell peppers, all blanketed in a silky, savory white sauce. Whether you’re seeking a quick weeknight meal or a dazzling veggie side for a special dinner, this recipe captures that cozy fusion of rich flavor and nourishing freshness every time. Best of all, you can mix and match your favorite vegetables to make it your own!

Stir Fried Veggies in White Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe comes from simple, everyday staples, yet each ingredient truly makes a difference. Their vibrant color and distinct textures shine through the creamy white sauce, bringing your bowl of Stir Fried Veggies in White Sauce to life.

Butter: Gives both the sauce and veggies a rich, comforting flavor and velvety finish.
Olive Oil: Adds a hint of earthiness and helps achieve that perfect stir-fry sear.
Garlic: Brings the quintessential aromatic kick that balances the creaminess beautifully.
Onion: Offers a sweet, mellow backbone as the first layer of flavor.
Broccoli Florets: Infuses a pop of green and satisfying crunch.
Carrots: Their natural sweetness pairs wonderfully with the savory sauce.
Bell Pepper Strips: For vibrant color and a sweet, juicy contrast.
Snap Peas or Green Beans: Adds extra snap and freshness to every bite.
Mushrooms: Boosts umami and soak up that creamy sauce deliciously.
Salt and Black Pepper: Essential for seasoning and balancing all the flavors.
All-Purpose Flour: The key to thickening your luscious white sauce.
Milk: Brings everything together into a smooth, dreamy consistency.
Parmesan Cheese (Optional): Adds a touch of saltiness and depth, though the dish is still wonderful without it!
Garlic Powder: Lends a subtle, mellow garlic warmth to the sauce itself.

How to Make Stir Fried Veggies in White Sauce

Step 1: Prepare the White Sauce

Let’s kick things off with the creamy foundation of this dish! Melt butter in a small saucepan over medium heat, then whisk in the flour for just a minute or two to get rid of the raw flour taste. Gradually pour in the milk while whisking constantly—you’ll see it thicken up into a smooth sauce in just a few minutes. Stir in Parmesan, garlic powder, salt, and pepper at the end for layers of comforting flavor. Set the sauce aside while you move on to the veggies.

Step 2: Sauté the Aromatics

In a large skillet or wok, heat up the butter and olive oil together over medium-high heat. Add the minced garlic and sliced onions, and let them sizzle for just a minute or so. You’re aiming for fragrant and golden—this is what deepens every bite of your Stir Fried Veggies in White Sauce.

Step 3: Stir-Fry the Vegetables

Now, toss in the broccoli, carrots, bell pepper strips, snap peas (or green beans), and mushrooms. Stir-fry briskly for about 5–7 minutes, just until the veggies become bright and tender-crisp. This step is all about locking in delightful texture and those vibrant colors, so don’t overcook!

Step 4: Bring It All Together

Reduce the heat to low and pour your silky white sauce over the veggies. Stir everything thoroughly to coat each piece in that luscious sauce. Let it all simmer together for just another 1–2 minutes until perfectly heated through. Taste and add a last sprinkle of salt and pepper, if needed. That’s it—your dreamy Stir Fried Veggies in White Sauce are ready to serve!

How to Serve Stir Fried Veggies in White Sauce

Garnishes

A sprinkle of extra Parmesan or chopped fresh parsley instantly adds color and flair. You can also top it with toasted sesame seeds or a light dusting of black pepper for an elegant upgrade. The right garnish not only boosts flavor but also makes your Stir Fried Veggies in White Sauce pop on the plate.

Side Dishes

You can serve this dish over steaming jasmine rice, fluffy basmati, or a bed of noodles for a heartier meal. It’s also fantastic with a side of toasted garlic bread or a crisp green salad for balanced freshness. The creamy sauce mingles perfectly with these accompaniments, making every bite satisfying and well-rounded.

Creative Ways to Present

Try spooning your Stir Fried Veggies in White Sauce into a baked potato, stuffing them into a warm pita, or even using them as a filling for savory crepes. For a party-ready appetizer, serve them in mini phyllo cups or alongside crunchy breadsticks. Let your presentation reflect your mood and the occasion—these veggies are that versatile!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. Just make sure to let everything cool completely before sealing to maintain the creamy texture. The flavors often get even better overnight, so lunch the next day is a delight!

Freezing

If you need to freeze Stir Fried Veggies in White Sauce, allow the dish to cool fully, then store it in a freezer-safe bag or container. The sauce may separate a little after thawing, but a quick stir and gentle reheat will bring everything back together. For best quality, enjoy within one month of freezing.

Reheating

To reheat, use a skillet over low to medium heat and stir frequently until warmed through. If the sauce thickens too much, add a splash of milk to loosen it up. The microwave works too—just reheat in short bursts, stirring in between, to keep that creamy texture intact.

FAQs

Can I use different vegetables?

Absolutely! Stir Fried Veggies in White Sauce is the perfect dish for cleaning out your crisper drawer. Try zucchini, cauliflower, baby corn, or even leafy greens—just adjust the cooking time for each veggie’s texture.

Is this recipe gluten-free?

As written, it contains all-purpose flour in the white sauce, but you can easily swap in a gluten-free flour blend or cornstarch. Just remember to check the labels on your cheese and seasonings if strict gluten-free is important to you.

How do I make this dairy-free or vegan?

Swap in plant-based milk and vegan butter, and use nutritional yeast in place of Parmesan—or simply skip the cheese altogether. The sauce will still be creamy and flavorful, and your Stir Fried Veggies in White Sauce will be completely plant-based!

What is the best way to keep veggies crisp?

Don’t overcook! Toss the veggies just until they’re bright and fork-tender. Using high heat and stirring often helps them hold on to their color and crunch, making your Stir Fried Veggies in White Sauce extra satisfying.

Can I make the white sauce ahead of time?

Yes, you can prepare the white sauce up to 3 days ahead. Chill it in the fridge, and when ready to use, reheat gently on the stove, whisking with a little splash of milk if it has thickened too much.

Final Thoughts

There’s nothing quite like gathering around the table with a big bowl of homemade Stir Fried Veggies in White Sauce—comforting, colorful, and full of flavor. I hope you’ll give this recipe a try and find your own favorite veggie combination. However you serve it, you’re in for a creamy, craveable treat that might just make you look forward to weeknight dinners!

Stir Fried Veggies in White Sauce Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy a delightful and creamy Stir Fried Veggies in White Sauce that brings together a medley of colorful vegetables in a rich, savory white sauce. Perfect as a main course or a side dish, this dish is a flavorful way to enjoy a variety of veggies.

Ingredients

Scale

For the Stir-Fried Veggies:

2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, sliced
1 cup broccoli florets
1 cup sliced carrots
1 cup bell pepper strips (any color)
1 cup snap peas or green beans
½ cup sliced mushrooms
Salt and black pepper to taste

For the White Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups milk
¼ cup grated Parmesan cheese (optional)
¼ teaspoon garlic powder
Salt and pepper to taste

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Instructions

Make the White Sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Slowly whisk in milk, stirring constantly until smooth and thickened, about 3–5 minutes. Stir in Parmesan (if using), garlic powder, salt, and pepper. Set aside.
Prepare the Veggies: Heat butter and olive oil in a large skillet or wok over medium-high heat. Add garlic and onion and cook for 1–2 minutes until fragrant. Add the remaining vegetables and stir-fry for 5–7 minutes until tender-crisp. Season with salt and pepper to taste.
Combine and Serve: Reduce heat to low and pour the white sauce over the veggies. Stir to coat everything evenly and cook for 1–2 minutes until heated through. Serve immediately over rice, noodles, or as a side dish.

Notes

You can use any vegetables you have on hand—zucchini, cauliflower, or baby corn work great too.
To make it dairy-free, substitute plant-based milk and vegan butter, and skip the cheese.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish or Main Course
Method: Stovetop
Cuisine: Asian-American Fusion