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.

Two bowls on wooden table, one filled with white rice, the other filled with vegetable stir fry

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.

Stir fry of vegetables in white bowl on wooden table

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.

Close up shot of white and blue bowl filled with white rice and vegetables

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.

Vegetable stir fry in white bowl on granite bench top

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

Spoon filled with white rice and broccoli hovering over white and blue bowl on wooden table

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

Two white bowls placed on wooden table, one filled with white rice in background, the other filled with various cooked vegetables

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.

Black stove top with wooden chopping board, filled with broccoli, onion, capsicum and paper bag of brown mushrooms with silver pot and wok placed on heat

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.

Selection of condiments standing on granite bench top, including soy sauce, maple syrup and corn flour

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.

White and blue bowl filled with yellow dressing

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

Woman chopping red capsicum on wooden chopping board placed on black stovetop. Silver pot and wok placed on heat

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

Wok filled with broccoli, red capsicum, onion and mushrooms

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.

Woman slicing brown mushrooms on wooden chopping board placed on black stovetop. A pot of rice and wok filled with vegetables are placed on heat beside her.

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.

Wok on black stovetop filled with broccoli, red capsicum and onion

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

Bowl of vegetables placed on wooden table with caption on beige background on bottom of image

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