Vegan Vegetable Stir Fry Recipe
A vibrant vegan vegetable stir fry loaded with fresh vegetables, coated in savory sauce, and cooked to perfection in minutes.
Ingredients
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini sliced
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- ½ cup carrots julienned
- 3 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame seeds
- 2 green onions chopped
Instructions
- Heat wok over medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—two minutes of pure aromatic bliss.
- Toss in bell peppers, zucchini, broccoli, snap peas, mushrooms, baby corn, and carrots. Stir fry about 6 minutes until vegetables turn tender-crisp.
- Mix soy sauce, rice vinegar, maple syrup, and cornstarch slurry in a bowl. Pour into wok and stir until thickened.
- Coat vegetables evenly with sauce, tossing for 3 minutes until glossy and irresistible.
- Garnish with sesame seeds and green onions. Serve hot with rice or noodles for a full meal.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 48%
- Vitamin C: 85%
- Calcium: 10%
- Iron: 14%
- Potassium: 16%
Notes and Tips
- Keep vegetables slightly crisp for best texture.
- Add tofu or tempeh for extra protein.
- Swap maple syrup with agave if that’s your vibe.
- Sprinkle chili flakes if you like extra heat.
- Serve with brown rice or soba noodles for balance.