Best 20 Vegetable Stir Fry Recipes

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

15-MINUTE TOFU AND VEGETABLE STIR-FRY

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

CHICKEN & VEGETABLE STIR-FRY

Steps:

• Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

VEGETABLE PORK STIR-FRY

Steps:

• Slice pork across the grain into 1/8-inch strips.
• Brown pork strips in oil in large skillet over medium-high heat.
• Push meat to side of skillet.
• Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
• Combine broth, soy sauce, and cornstarch.
• Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
• Serve over rice.

BEEF AND VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

VEGETABLE CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

FROZEN VEGETABLE STIR-FRY

Steps:

• Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
• Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

SPICY SHRIMP AND VEGETABLE STIR-FRY

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.

GINGER PORK AND VEGETABLE STIR-FRY

Steps:

• Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
• Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
• Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
• Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
• Serve over hot steamed rice, and garnish with sesame seeds.

SAVORY VEGETABLE STIR-FRY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
• Stir the concentrated broth in the skillet and cook until the mixture is hot.

ALMOND VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

PORK AND VEGETABLE STIR FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

BEEF STRIP VEGETABLE STIR-FRY

Steps:

• In a large bowl, combine cornstarch and 2 tablespoons soy sauce until smooth. Add beef; stir to coat. , In a large skillet or wok, stir-fry the green peppers and onions in oil for 3 minutes; add beef. Cook and stir for 3 minutes. Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. Stir in remaining soy sauce.

SESAME VEGETABLE STIR-FRY

Steps:

• Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
• Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

VEGETABLE STIR FRY WITH HOISIN SAUCE

Steps:

• In a small saucepan, whisk together hoisin sauce, 1 tbsp sesame oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger and corn starch over medium heat. Allow to simmer until mixture thickens, about 5-7 minutes, then remove from heat and set aside. In a large wok or skillet, stir-fry seitan or tofu in 1 tbsp sesame oil and 2 tbsp soy sauce until lightly browned, about 3-5 minutes. Add all other vegetables, except mushrooms and stir-fry another 5 minutes. Add sauce mixture to the stir-fry and combine well, allowing to cook another 10-15 minutes, until broccoli is done cooking (takes longest to cook). 5 mins before completing add in mushrooms

ANY VEGETABLE STIR-FRY

Steps:

• In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
• Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
• Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

SCALLOP AND VEGETABLE STIR-FRY

Steps:

• Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.

QUINOA VEGETABLE STIR-FRY

Steps:

• Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
• Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.