Best 4 Spicy Veggie Stir Fry Recipes

Embark on a culinary journey with our tantalizing Spicy Veggie Stir-Fry, a symphony of flavors and textures that will ignite your taste buds. This delectable dish showcases a vibrant array of crunchy vegetables, coated in a luscious, spicy sauce that delivers a delightful kick.

Whether you're a seasoned stir-fry aficionado or a novice cook seeking a flavorful and nutritious meal, this recipe is your perfect guide. We've meticulously curated a collection of variations tailored to diverse dietary preferences and culinary inclinations. From the classic stir-fry brimming with an assortment of vegetables to a vegan-friendly version bursting with the goodness of tofu, and a low-carb iteration featuring cauliflower rice, there's something for every palate.

Each recipe comes equipped with a comprehensive ingredient list, detailed instructions, and helpful tips to ensure success in your culinary endeavor. We've also included insightful information on stir-fry techniques, the health benefits of the featured vegetables, and suggestions for customizing the dish to suit your unique preferences.

So, let your taste buds embark on an extraordinary adventure as you delve into the world of Spicy Veggie Stir-Fry. Prepare to be captivated by the vibrant colors, tantalized by the aromatic blend of spices, and utterly delighted by the explosion of flavors in every bite.

Let's cook with our recipes!

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

VEGGIE STIR-FRY

Veggie Stir-Fry image

This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce up to 24 hours in advance.

Categories main dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/2 c. low-sodium soy sauce
2 tbsp. sherry (or low-sodium vegetable broth)
2 tbsp. packed brown sugar
2 tbsp. cornstarch
2 tbsp. sriracha (more or less to taste)
1 tbsp. minced fresh ginger
3 tbsp. peanut oil
1 whole yellow onion, cut into large chunks
1 whole red bell pepper, seeded and cut into large chunks
1 whole yellow bell pepper, seeded and cut into large chunks
2 whole garlic cloves, minced
2 whole medium zucchini, cut into large wedges
1 15-ounce can baby corn, drained and halved crosswise
1 head broccoli, cut into florets
Cooked noodles or rice, for serving
Sesame seeds, for serving

Steps:

In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

SPICY STIR-FRY SAUCE

Spicy Stir-Fry Sauce image

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Provided by OnN2nN5

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Steps:

Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g

SPICY SHRIMP AND VEGETABLE STIR-FRY

Spicy Shrimp and Vegetable Stir-Fry image

Provided by Jennifer Maeng

Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined

Steps:

Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

Tips:

Prep Your Ingredients: Before you start cooking, wash and chop all your vegetables and tofu. This will save you time and ensure that your stir-fry cooks evenly.
Use High Heat: A hot wok or skillet is essential for a successful stir-fry. This will help to sear the vegetables and tofu, giving them a nice caramelized flavor.
Don't Overcrowd the Wok: Cook your vegetables and tofu in batches if necessary to avoid overcrowding the wok. This will help to prevent them from steaming instead of frying.
Add the Sauce Last: Stir in the sauce just before serving. This will help to prevent the vegetables from becoming soggy.
Serve Immediately: Stir-fry is best served immediately after cooking. This will ensure that the vegetables are still crisp and flavorful.

Conclusion:

This spicy veggie stir-fry is a quick, easy, and flavorful meal that is perfect for a weeknight dinner. With its simple ingredients and bold flavors, it is sure to become a favorite in your household. So next time you are looking for a healthy and satisfying meal, give this stir-fry a try. You won't be disappointed!