Easy stir fry vegetables with vegan stir fry sauce recipe

One of my weeknight favourites

These easy stir fry vegetables with vegan stir fry sauce recipe are one of our all time favourites!

When in doubt, stir fry it out. That’s at least what I like to tell myself when navigating through dinner. This basic vegetable stir fry recipe has saved me on so many occasions and is always a hit.

Stir fry recipes are ideal to use up leftover vegetables. There are so many variations out there, you will always find something usable in your fridge and pantry. Best of all, packed with vegetables and simple carbs they are healthy and fill you up. Check your farmers markets for seasonal ingredients and bring some colour on your plate. I like to make enough of these easy stir fry vegetables and rice to keep some leftover for the next day. It’s still the best recipe for stir fry vegetables and any leftovers are great to re-use as sushi or take with you to work.

Frequently asked questions

Is stir fry healthy?

Yes, stir fry is a relatively healthy dish requiring little oil in the cooking process. The short cooking process of vegetables also retains a lot of their nutrients.

Can stir fry be eaten cold?

Yes, stir fry is one of those foods that’s still delicious when cold. Do stick to your ingredients’ food safety rules for safe consumption though, it isn’t worth an upset tummy.

How to stir fry vegetables?

This recipe is a great basis to learn how to stir fry vegetables. In a nutshell, start with onions and harder vegetables first, then add your softer vegetables and finish with leafy greens.

When to season stir fry?

Your sauce should be flavoursome enough to season the entire dish well. If you find yourself with too little sauce, add a little more soy sauce to your completed dish to add flavour.

Stir fry without wok

Stir frying without a wok is entirely possible. All you need is a large frying pan or worst case, even pot. Your vegetables should have enough room to be cooked on high heat, which is why size truly does matter here.

Tips and Tricks for these easy stir fry vegetables

• Prepare all your ingredients in advance
• Add immune boosting ingredients to your dish, they usually also add flavour
• Keep your leftovers to make sushi the next day
• Your base ingredients are interchangeable. Keep an eye out for seasonal veggies at your local farmers market.
• Use a large wok or pan to stir fry your veggies. You need plenty of room to fry them quickly.

Tools you may need to prepare these easy stir fry vegetables

• Large wok of frying pan
• Spatula
• Chopping board
• Sharp knife
• Pot or sauce pan
• Small mixing bowl
• Grater

Variation ideas for easy stir fry vegetables

• Swap one red capsicum for a yellow one to add some more colour
• Add roasted eggplant instead of the broccoli
• Add pineapple chunks for extra sweetness and tang
• If your kids like sweeter flavours, use carrots instead of mushrooms

Optional ingredients for these easy stir fry vegetables

• Pineapple
• Hokkien noodles
• Cabbage
• Tofu

How to make these easy stir fry vegetables from scratch

First, start by boiling your rice. In a saucepan, bring rice and water to a boil on high heat. Once the water starts to bubble, reduce the heat to low-medium. Continue to simmer the rice until all water is absorbed.

Next, let’s focus on our vegan stir fry sauce recipe. Combine corn flour and 1 tablespoon of water in a small bowl. Mix until it forms a smooth paste. This step is important, as it is easier to fully dissolve cornflour in little water. Adding too much water will form flour clumps in your sauce.

Once water and corn flour are combined, add the remaining water, soy sauce, mirin, maple syrup, sesame oil and grated ginger. Mix all ingredients until combined and set aside until needed.

Place a wok on high heat and add olive oil. Once your oil is heated, add the onion, capsicum and broccoli.

Stirring constantly, fry your vegetables for 2-3 minutes until the onions start to brown.

With your fried vegetables well under way, add the mushrooms and continue to stir. Your mushrooms are a good indicator for how ready your vegetables are. Once the mushrooms start to develop a crust, add your sauce.

Reduce the heat to low and simmer your stir fry. The sauce will thicken and coat your fried vegetables. After about 3 minutes your sauce will be thick enough to turn off the heat. 

While your fried vegetables are cooking, your rice should have absorbed all water.

Take everything off the heat and serve it in beautiful bowls while hot.

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