Cottage Cheese Veggie Stir Fry

June 27, 2025

By Millie Pham

A protein-packed, veggie-loaded dinner you can make in under 20 minutes.

Hey there!

This Cottage Cheese Veggie Stir Fry is the kind of meal I make when I’ve got a bunch of veggies in the fridge and need something fast, healthy, and super satisfying. The cottage cheese adds a creamy twist (yep, it works!) and gives this stir fry some serious staying power thanks to the protein. It’s cozy, colorful, and comes together in just one pan.

🕒 Servings & Time

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

❤️ Why I Love This Recipe

I threw this recipe together one night with leftover veggies and cottage cheese, and it instantly became a weeknight favorite. It’s got everything: crunch, creaminess, and that fast stir-fry satisfaction.

Quick and easy with almost no cleanup
Great way to clean out the fridge
Cottage cheese melts in and makes a creamy sauce
Balanced meal with veggies, protein, and fiber
Totally flexible based on what you have

🔬 Why This Recipe Works (Quick Science)

Cottage cheese melts into the stir fry, acting like a light sauce
High heat keeps the veggies crisp and flavorful
Soy sauce and garlic balance the creaminess of the cheese with umami
Adding the cheese at the end keeps it from breaking down too much

🧠 Meal Plan Ideas

Serve over brown rice or quinoa for a meal-prep bowl
Wrap leftovers in a tortilla for a quick lunch
Add scrambled eggs for a veggie-packed breakfast
Pair with noodles for a more filling dinner

⚠️ Common Mistakes to Avoid

Overcrowding the pan – makes veggies steam instead of stir-fry
Adding cottage cheese too early – wait until the end to stir it in
Using too much oil – a little goes a long way here
Not using high enough heat – stir fry needs heat to get that flavor

🍽 What You’ll Need

Ingredients:

1 tbsp olive oil
1 red bell pepper, sliced
1 small zucchini, sliced into half moons
1 cup broccoli florets
1 medium carrot, thinly sliced
2 cloves garlic, minced
½ tsp fresh grated ginger (or ¼ tsp ground)
2 tbsp soy sauce
½ tsp sesame oil (optional)
¾ cup small curd cottage cheese
Salt & pepper, to taste
Optional toppings: sesame seeds, chopped green onion

🧰 Tools You’ll Need

Large non-stick skillet or wok
Spatula or wooden spoon
Knife & cutting board
Measuring spoons
Small bowl for mixing sauces (optional)

🔁 Substitutions & Variations

Use frozen veggies – just defrost first
Try spinach or kale – stir in at the end to wilt
Add tofu or chicken – for more protein
Use tamari or coconut aminos for gluten-free
Spice it up with red pepper flakes or sriracha

⏳ Make-Ahead Tips

Chop all veggies and store in the fridge for up to 3 days
Cooked stir fry keeps for 3–4 days
Add fresh cottage cheese when reheating so it stays creamy

👣 Step-by-Step Instructions

Step 1: Heat oil and start stir-fry

Heat olive oil in a large skillet over medium-high heat. Add sliced red bell pepper, zucchini, broccoli, and carrots. Stir fry for 5–6 minutes, until tender-crisp.

red bell pepper strips, broccoli florets, zucchini half moons, and carrot slices sizzling in olive oil in a hot skillet, just beginning to soften

Step 2: Add garlic and ginger

Add minced garlic and grated ginger to the pan. Stir constantly for 30 seconds until fragrant.

minced garlic and grated ginger just added to stir-fried veggies, aromatics starting to bloom and coat the vegetables,

Step 3: Pour in soy sauce and sesame oil

Drizzle soy sauce and sesame oil over the veggies. Toss everything to coat evenly and cook for 1 minute more.

soy sauce and sesame oil being poured over sautéed vegetables in the skillet, veggies glossy and coated, steam rising from the pan, on a modern

Step 4: Stir in cottage cheese

Turn heat to low. Gently fold in the cottage cheese and stir just until warmed through and slightly creamy.

small curd cottage cheese being gently stirred into hot sautéed vegetables, cheese beginning to melt and coat the veggies in a light creamy texture

Step 5: Serve and garnish

Transfer to a bowl or plate. Top with sesame seeds or green onions if you’d like.

🧊 Leftovers & Storage Tips

Store leftovers in an airtight container up to 3 days
Reheat in a skillet for best texture or in microwave
Add fresh cottage cheese when reheating if needed

🔢 Exact Macros (Per serving, based on 3 servings)

Calories: 190
Protein: 11g
Fat: 9g
Carbs: 17g
Fiber: 4g
Sugar: 6g

🍚 What to Serve With

Brown rice, jasmine rice, or quinoa
Noodles or soba
Fried or scrambled eggs on the side
Crisp tofu or grilled chicken
Miso soup or simple cucumber salad

❓ FAQ

Can I use large curd cottage cheese?
You can, but small curd blends in better and gives a smoother texture.

Does the cottage cheese melt?
Yes! It softens and gets creamy, almost like a light sauce.

Can I add meat or tofu?
Absolutely—just cook it first and stir in before the cottage cheese.

Will this meal keep well?
Yes! Store leftovers and just refresh with a little more cottage cheese when reheating.

A Cozy Stir Fry That Surprises You 😋

This Cottage Cheese Veggie Stir Fry hits that sweet spot of fast, filling, and full of flavor. It’s simple, flexible, and surprisingly creamy without using any heavy sauces. Whether you’re cleaning out the fridge or making lunch for tomorrow—this one’s got your back. Let me know how it turns out for you!