20 Best Vegetarian Stir Fry Recipes
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
ANY VEGETABLE STIR-FRY
It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.
Provided by Sarah Copeland
Categories dinner, quick, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
- Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
- Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.
VEGETABLE STIR-FRY
Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
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- Asian Beef with Snow Peas. View Recipe. Steak and snow peas are tossed in a flavorful ginger sauce. Reviewer Shadowlady says, "I have to admit, this was great and I was surprised at how light and flavorful the sauce was.
- Chicken Stir-Fry. View Recipe. "A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables.
- Restaurant Style Beef and Broccoli. View Recipe. Get take-out without ever having to go out. Reviewer Harriet Green says, "This is a good recipe and pretty standard for Chinese home cooking and is always welcome as comfort food; the ingredients are always handy."
- Sweet and Sour Pork III. View Recipe. "I have shied away from attempting Asian food at home because it never tastes like the restaurant quality, but this was different," says reviewer ~TxCin~ILove2Ck.
- Crispy Orange Beef. View Recipe. "The fragrance of the orange zest and ginger was incredible. The beef was crispy and tender. This recipe is a definite keeper," says reviewer SHORECOOK.
- Sesame Beef. View Recipe. "Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds," says recipe creator LMEC623.
- Mongolian Beef and Spring Onions. View Recipe. "Fast to fix and a family favorite," says reviewer slade88green. Green onions and steak are tossed in a soy and ginger sauce.
- Chinese Pepper Steak. View Recipe. "This smelled so good while it was cooking. It doesn't make a lot of sauce, but it isn't loaded with oil like take-out stir-fry either which I liked," says reviewer Holiday Baker.
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- Stir Fry Vegetables. This delicious medley of stir-fried vegetables is foolproof. All you need is a nice selection of veggies and an easy three-ingredient sauce.
- Veggie Tofu Stir-Fry. Not a tofu fan? Try this tasty recipe and get back to me! Even I can admit it took some convincing after a few too many meals with wet, soggy, flavorless squares.
- Vegetable Noodle Stir-Fry with Peanut Lime Sauce. One bite of this vegetable noodle stir-fry with peanut sauce, and you’ll be hooked. This tasty dish is packed with veggie goodness and is entirely customizable.
- Broccoli Cashew Stir-Fry. Looking for an easy plant-based meal the whole family will love? This broccoli and cashew stir-fry has you covered. It’s healthy, oil-free, and only takes 30 minutes to whip up.
- Chinese Eggplant with Spicy Szechuan Sauce. If you have a bunch of eggplants you don’t know what to do with, this Chinese eggplant with spicy Szechuan sauce is a must-try.
- 30-Minute Tempeh Stir-Fry. This 30-minute tempeh stir-fry is a fantastic way to use up leftover grains and veggies from the week. And, as the title says, it comes together in just 30-minutes!
- Easy Green Bean and Tofu Stir Fry. If you’ve never tackled a stir-fry before, this easy green bean and tofu recipe is a great place to start. You only need nine ingredients, most of which you probably already have on hand.
- Shiitake Asparagus Tofu Stir-fry. The next time you’re looking for a fuss-free stir fry, turn to this shiitake, asparagus, and tofu dinner. Since you don’t need to worry about cooking meat, everything goes into the pot at once for this.
- Vegan Chop Suey. Craving Chinese take-out? Save a few bucks and whip up this simple vegan chop suey instead! This fantastic, veggie-packed meal is much healthier than anything from a take-out joint.
- Garlic Broccoli Stir Fry with Chickpeas. This garlic and broccoli stir fry makes for the perfect mid-week dinner because you only need one pan and 25 minutes.
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