Hoisin Vegetable Stir Fry Recipe
A savory hoisin-coated stir fry with crunchy vegetables tossed in a glossy sauce, perfect for a quick vegan dinner.
Ingredients
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 inch ginger grated
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 carrot julienned
- 1 zucchini sliced
- 1 cup snap peas
- ½ cup mushrooms sliced
- ¼ cup hoisin sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp chili flakes optional
- 2 green onions chopped
- 1 tbsp sesame seeds
Instructions
- Heat sesame oil in wok. Add garlic and ginger, stir until fragrant, about 1 minute.
- Toss in broccoli, bell pepper, carrot, zucchini, snap peas, and mushrooms. Stir fry 6–7 minutes until crisp-tender.
- Mix hoisin sauce, soy sauce, and rice vinegar in bowl. Add chili flakes if you like it spicy.
- Pour sauce into wok, toss vegetables evenly, and cook 2–3 minutes until glossy.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin C: 72%
- Vitamin A: 41%
- Iron: 13%
- Potassium: 16%
- Calcium: 6%
Notes and Tips
- Use tamari for a gluten-free version.
- Add cubed tofu or tempeh for extra protein.
- Don’t overcook; vegetables taste better with a little crunch.
- Extra hoisin sauce = extra drama.
- A squeeze of lime right before serving adds brightness.