Best 2 Vegetarian Garden Stir Fry Recipes

**Vegetarian Garden Stir-Fry: A Medley of Fresh Flavors**

Indulge in a symphony of flavors with this vibrant vegetarian garden stir-fry. A delightful blend of crisp vegetables, aromatic herbs, and savory spices, this dish is a celebration of nature's bounty. From the tender crunch of broccoli and bell peppers to the earthy sweetness of mushrooms and carrots, each ingredient contributes its unique texture and flavor to create a harmonious ensemble. Infused with a flavorful sauce made from soy sauce, rice vinegar, and ginger, this stir-fry is a symphony of umami, tang, and spice. Served over fluffy rice or your favorite noodles, it's a wholesome meal that nourishes both body and soul. This article offers a collection of delectable stir-fry recipes, each with its own unique twist on this classic dish. Whether you prefer a spicy Szechuan-style stir-fry or a more subdued yet flavorful option, there's a recipe here to satisfy your cravings. So, gather your fresh vegetables, heat up your wok, and embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

20 BEST VEGETARIAN STIR FRY RECIPES

20 Best Vegetarian Stir Fry Recipes image

Veggie stir fries make quick, healthy and delicious weeknight dinners, so we're bringing you the best vegetarian stir fry recipes out there to add to your menu!

Provided by HurryTheFoodUp

Categories Main Course

Time 25m

Number Of Ingredients 15

Ingredients

2 tbsp peanut butter ((crunchy would be nice))
2 tbsp soy sauce ((light or dark are both great))
2 tbsp sweet chili sauce
¼ cup water
1 tbsp maple syrup
2 tbsp peanut oil ((sunflower oil will do too.))
1 clove garlic ((peeled and diced))
1 piece ginger, fresh ((thumb sized, peeled and grated))
1 onion ((peeled and diced))
2-3 cups vegetables, fresh or frozen ((choose your favourite: broccoli, carrots, cauliflower, etc.))
1 big handful snow peas ((or sugar snap peas))
6-8 baby corns
4.5 oz noodles ((I love glass noodles as they're really quick to cook and taste great!))
1 handful peanuts
1 stick lemongrass

Steps:

Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.
For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
In a wok or large pan heat the oil until it starts smoking.
Add the garlic, ginger, onion, sugar snaps and baby corn
Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
Stir it well for about 4-5 minutes.
Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
Make sure it's all nice and creamy. Add a little more water, if not!
Add some peanuts
Let it simmer for another 3-5 minutes.
Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
Done!

Nutrition Facts : ServingSize 422 g, Calories 695 kcal, Carbohydrate 99 g, Protein 18 g, Fat 27 g, SaturatedFat 4 g, Sodium 1214 mg, Fiber 14.2 g, Sugar 24.9 g

FIVE-VEGETABLE STIR-FRY

Five-Vegetable Stir-Fry image

"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 15

Ingredients

4 cups broccoli florets
2 tablespoons vegetable oil
2 medium yellow summer squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1 large sweet red pepper, cut into 3/4-inch pieces
1 green onion, chopped
2 garlic cloves, minced
1 cup chicken or vegetable broth
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
Hot cooked rice, optional

Steps:

In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. , In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

Nutrition Facts : Calories 82 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Prep before cooking: Cut and prepare all your vegetables before you start cooking. This will make the stir-frying process much smoother and faster.

Use a hot pan and high heat: A well-heated pan and high heat will help to sear the vegetables and lock in their flavors.

Stir constantly: Stirring the vegetables continuously will prevent them from sticking to the pan and burning.

Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly and will become soggy.

Add sauce or seasoning at the end: Adding sauce or seasoning at the end of the cooking process will help to preserve the flavors and textures of the vegetables.

Serve immediately: Stir-fries are best served immediately after cooking, while they are still hot and fresh.

Conclusion:

Vegetarian garden stir-fries are a quick, easy, and delicious way to get your daily dose of vegetables. With a variety of colorful and flavorful vegetables to choose from, there are endless possibilities for creating delicious and healthy stir-fries. So next time you're looking for a healthy and satisfying meal, give vegetarian garden stir-fry a try.