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This vegetable stir fry recipe has been a staple in my house for at least the last decade and is one of my absolute favorite recipes to make when hosting friends or family. Veggie stir fry was my go-to dinner when first transitioning to a plant-based diet because it is so easy to make, it’s packed full of a variety of nutrients, and it’s so incredibly flavorful and delicious, so I very rarely got tired of eating it! Who doesn’t love veggies when they’re covered in a thick, mouthwatering, umami sauce. After many years of trial and error, I finally have a recipe I’m proud to share. It’s great for those busy weeknights, or to make ahead of time and reheat to enjoy throughout the week. However you choose to enjoy this stir fry dish, it’s sure to be a huge hit!
Below is a step-by-step guide to making this vegetable stir fry, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Onion: White or yellow onions will work best for this recipe. I typically use sweet yellow because I enjoy their milder flavor. Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Carrot: This common root vegetable is a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Celery: This crunchy vegetable is also rich in antioxidants such as flavonoids and vitamin C, which have amazing anticancer, anti-inflammatory and antiviral properties.
- Broccoli: This cruciferous vegetable is packed full of nutrients that support our health. Broccoli is high in Vitamins C and K, fiber, and potassium. It’s loaded with antioxidants and is known to reduce inflammation, lower blood sugar and cholesterol, and support cardiovascular health.
- Shiitake mushrooms: These are my preferred mushrooms for stir fry because of their texture and taste, but you can substitute other types if you don’t have access to shiitakes. These mushrooms contain lots of vitamins and nutrients that have been shown to reduce inflammation, cholesterol, and risk of cancer. Overall, they are a fantastic immune booster.
- Green onions: Just like any other onion, green onions are rich in nutrients like quercetin, that boost your immune system and that help to fight against cancer, reduce inflammation and improve cholesterol and heart health.
- Red bell pepper: Some major health benefits of bell peppers are their high concentration of vitamins and nutrients such as Vitamins A, C, B6, K, and E, and potassium and fiber.
- Napa cabbage (aka Chinese cabbage): Vitamin C, K, fiber to promote healthy digestion, protein, antioxidants that reduce inflammation, reduce risk of heart disease and cancer.
- Snow peas: High in Vitamin C. Legumes are packed with protein and fiber as well as other essential vitamins to fight against illness and disease.
- Soy sauce: Opt for low sodium if you can. You can also substitute tamari.
- Rice vinegar: This pantry staple has many surprising health benefits. Rice wine vinegar contains essential amino acids and has been known to help with digestive health as well as liver detoxification.
- Maple syrup: You may be surprised to hear that maple syrup actually contains lots of antioxidants and other nutrients and is on of the best options when it comes to plant-based sweeteners.
- Vegetable broth: Vegetable stock, broth, or bouillon will work equally fine.
- Sesame oil: A necessary component to this recipe to achieve the desired flavor profile.
- Garlic powder, ginger powder, gochugaru (or sub crushed red pepper flakes), salt & pepper: You can substitute fresh ginger or garlic if you prefer, but I just use the dried spices for the sake of ease. In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
- Corn starch: This versatile ingredient is an excellent thickening agent for sauces and gravy, but doesn’t have any benefits when it comes to nutrition.
Pro tip: I always try to buy my produce and herbs from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1: Prepare the sauce
Start by adding all the sauce ingredients into a jar or small bowl and mix well to combine. Set aside.
Pro tip: Whenever I’m making a sauce or dressing, I find it easiest to throw all the ingredients in a jar with a lid so I can just seal it up and give it a good shake!
Step 2: Prepare the veggies
Slice the onion and red pepper into long thin strips and cut the celery and carrots on a bias (slice at an angle). Cut the broccoli into small florets, thinly slice the napa cabbage, chop the mushrooms and slice the green onions.
Step 3: Stir fry
Heat a large wok over medium heat. Add a small amount of sesame oil and toss in all the veggies. Sauté for around 10-15 minutes, stirring frequently. You want the veggies to be nice and tender and evenly cooked.
Step 4: Heat the sauce
Remove the veggies from the pan and keep the heat on medium. Give the sauce another stir before adding it to the pan. Stirring frequently, heat the sauce until it begins to reach a thick consistency.
Step 5: Combine
Add the cooked veggies back into the pan, toss to coat them in the sauce, and remove from the heat.
My favorite way to bulk up this meal is to serve these stir fried veggies over a bed of rice or toss in some noodles. There’s a reason this recipe goes heavy on the sauce! I also recommend sprinkling some sesame seeds and more sliced green onions on top. You can store the leftovers in the fridge for up to 7 days. If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Vegetable Stir Fry
Ingredients
- 1/2 yellow onion sliced into thin strips
- 1/2 red bell pepper sliced into thin strips
- 2 carrots sliced diagonally
- 2 celery stalks sliced diagonally
- 2 heads broccoli chopped into small florets
- 1/2 head napa cabbage thinly sliced
- 2 green onions sliced
- 5 oz. shiitake mushrooms sliced
- 6 oz. snow peas
For the sauce:
- 1/2 cup soy sauce
- 1/2 cup vegetable broth
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tbsp maple syrup
- 1/2 tsp gochugaru or crushed red pepper flakes
- 2 tbsp corn starch
Instructions
- Combine sauce ingredients in a jar or small bowl. Mix well and set aside.
- Heat a large wok or sauté pan over medium heat. Add a small amount of sesame oil and toss in all the prepared vegetables.
- Stirring frequently, sauté for 10-15 minutes, or until veggies are nice and tender.
- Remove veggies from the pan and leave the heat on medium. Give the sauce another stir and add it to the pan. Stirring frequently, heat the sauce until it begins to reach a thick consistency.
- Add the veggies back into the pan, toss well to coat them in the sauce, and remove from heat.
