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Five-Spice Vegetable Stir Fry Recipe

A fragrant five-spice vegetable stir fry, bursting with flavor, fast to make, and completely vegan-friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 225 kcal

Ingredients
  

  • 2 tbsp sesame oil
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tsp Chinese five-spice powder
  • 2 tbsp soy sauce low-sodium
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot julienned
  • 1 red bell pepper sliced
  • 1 cup mushrooms sliced
  • 2 tbsp green onions chopped (for garnish)
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Heat sesame oil in wok over medium-high heat. Add garlic and ginger, stir fry 1 minute until fragrant.
  • Toss in broccoli, snap peas, carrot, bell pepper, and mushrooms. Cook 6–7 minutes, stirring frequently, until crisp-tender.
  • In small bowl, whisk soy sauce, rice vinegar, maple syrup, and five-spice powder.
  • Pour sauce over vegetables. Stir fry 3–4 minutes until coated and glossy.
  • Garnish with green onions and serve immediately with rice or noodles.

Notes

Nutritional Values (per serving)

  • Calories: 225
  • Total Fat: 9g
  • Saturated Fat: 1.4g
  • Carbohydrates: 29g
  • Fiber: 6g
  • Protein: 7g

Vitamins and Minerals (per serving)

  • Vitamin C: 79%
  • Vitamin A: 45%
  • Iron: 13%
  • Potassium: 17%
  • Calcium: 7%

Notes and Tips

  • Use fresh vegetables for the best crunch and flavor.
  • Add tofu for extra protein and heartiness.
  • Adjust five-spice amount if you prefer milder flavor.
  • Sprinkle sesame seeds on top for a nutty finish.
  • Leftovers taste even better reheated in the wok.