How to Make the Perfect Vegan Vegetable Stir Fry
Asian · Easy · 25 min · 4 servings
A vibrant and colorful stir fry packed with fresh vegetables and a savory soy ginger sauce. This quick weeknight meal comes together in under 30 minutes.
Why this recipe works
This Vegan Vegetable Stir Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 2 cups broccoli florets
- 1 cup sliced bell peppers
- 1 cup snap peas
- 1 cup sliced carrots
- 3 tbsp soy sauce
- 1 tbsp fresh grated ginger
- 3 cloves garlic minced
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 2 cups cooked jasmine rice
Step by step instructions
Step 1: Prepare the Sauce
In a small bowl whisk together soy sauce, grated ginger, minced garlic, cornstarch, and 2 tablespoons of water until smooth. Set aside.
Step 2: Heat the Wok
Heat sesame oil in a large wok or skillet over high heat until the oil begins to shimmer and is very hot.
Step 3: Cook the Vegetables
Add carrots and broccoli first and stir fry for 3 minutes. Add bell peppers and snap peas and continue cooking for another 2 minutes until vegetables are tender but still crisp.
Step 4: Add the Sauce
Pour the prepared sauce over the vegetables and toss everything together. Cook for 1 to 2 minutes until the sauce thickens and coats all the vegetables evenly.
Step 5: Serve
Serve immediately over cooked jasmine rice. Garnish with sesame seeds or sliced green onions if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- soy sauce → tamari or coconut aminos for a gluten free option
- sesame oil → avocado oil or vegetable oil
- jasmine rice → brown rice, quinoa, or rice noodles
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not overcrowd the wok as this causes steaming instead of stir frying
- Do not use low heat as high heat is essential for proper caramelization
- Do not skip the cornstarch as it is what makes the sauce thick and glossy
Nutrition facts
Per serving: 280 calories, 9g protein, 38g carbs, 10g fat, 6g fiber.
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