An amazing vegetable stir fry that’s bursting with flavour!
This vegetable stir fry is absolutely delicious.
It’s always a favourite dish in our household and makes a great weeknight meal as it’s just 10 minutes of prep time and just 10 minutes of cook time, that’s why we love it!
At just 470 calories per serving (excluding the rice) it’s easy to see why this is a stir fry recipe that always goes down a treat.
If you are trying to cut down on your meat and are having meat free days, then this vegetable stir fry is an excellent choice.
Not only is it vegetarian but it’s vegan too!
What vegetables go with stir fry?
A vegetable stir fry is a really flexible dish and you can include all of your favourite vegetables.
In this stir fry we also used jackfruit which you cook as a vegetable.
We cut it into strips which is perfect for this dish. Jackfruit is great to use in a stir fry, we love it.
The delicious meaty texture that jackfruit adds to the stir fry is great.
And when you think that they are environmentally friendly and full of fibre, you can see why they are an ingredient that we are always keen to include.
Other vegetables that we’ve included are shitake mushrooms, this Asian mushroom is full of earthy flavour and they are popular in stir fries.
A red pepper, broccoli, red onion and baby corn all make this a delicious recipe that you need to try.
If you’d like to, you could easily substitute or add any of these vegetables to your stir fry; water chestnuts, sugar snap peas, mange tout (snow peas) or a different coloured bell pepper – whatever ingredients you add, you can be sure it will be delicious!
If you can’t source shitake mushrooms then oyster mushrooms are a great alternative and give a meaty tasting addition to the dish. Chestnut mushrooms can also be added and taste great.
You’ll also be getting a vitamin C boost with the bell peppers and broccoli, another bonus point for this veggie stir fry.
How to make a good stir fry
Of course a good vegetable stir fry recipe is only as good as the stir fry sauce that you use.
This stir fry sauce has a wonderful depth to it, a sweet Asian taste which compliments the vegetables, your guests are going to thank you for making this stir fried recipe.
With a blend of ginger, soy sauce, sesame oil, garlic, sriracha sauce, brown sugar, rice wine vinegar and vegetable stock, you really are going to love this dish!
Should I use light or dark soy sauce in my veggie stir fry sauce?
If you have both, then we would recommend that you use dark soy sauce as it gives this stir fried dish a real distinct rich flavour.
But you can also use light soy sauce which is less salty and usually used as a more subtle flavouring sauce.
Whichever you decide to use, your stir fry is going to be delicious.
What goes well with stir fry?
Rice is the obvious accompaniment to stir fry. You can use basmati rice, jasmine rice or sticky rice are all really good.
Fresh Asian noodles are delicious with a stir fry and they have a very fast cooking time of around 3 minutes, so if time is of the essence then Asian noodles will be your friend here.
What should I garnish my veggie stir fry with?
As you can see from our photo, we’ve scattered sesame seeds on ours, we love the nutty flavour they add.
You’ve got cashew nuts in the stir fry vegetables but you could also roughly crush some and sprinkle them over the dish.
You could easily garnish with sliced spring onions (scallions), they not only taste great but visually they look enticing too.
Could I add meat to this vegetable stir fry?
Absolutely! It’s very common to add meat into your vegetable stir fry, beef strips and chicken breasts are two popular options.
If you are making a stir fry with meat, then these stir fried vegetables can be a fantastic side dish.
Tips for stir fry success
- Make sure that all of your vegetables are prepared before you start cooking and they are ready to add to the wok. You won’t have time to peel or chop your veggies once you start cooking.
- Chop your vegetables to a similar size so they all take the same time to cook.
- Use a wok or if you haven’t got a wok, use a cast iron pan or even a sauté pan.
A wok has a large surface which means that you can cook your vegetables quickly and evenly.
- Make sure your wok is hot, really hot, you need a really high heat. One of the biggest mistakes with cooking stir fries at home is not heating the wok well enough.
- Use ground nut oil in your wok as ground nut oil has a higher smoking point, so you can use it on a high heat, try to steer away from using olive oil.
The most important thing to remember is to enjoy stir frying your veggies.
Experiment with different flavours and ingredients, develop your own recipe.
Our vegetable stir fry recipe is all about inspiring you. Once you’ve made it, why not try your own twist the next time you make it?
Do leave us a comment and let us know how you enjoyed the stir fry recipe, we’d love to hear from you!
VEGETABLE STIR FRY
- Wok or cast iron pan
- Mixing bowl
- Sharp knife
- Chopping board
- 2 tbsp sesame oil
- 125 ml Vegetable stock
- 3 tsp Sriracha sauce
- 4 tbsp Rice wine vinegar
- 4 tbsp Brown sugar
- 4 Cloves of garlic
- 2 inches of ginger
- 2 tbsp Corn flour (cornstarch)
- 60 ml Dark soy sauce
- 2 tbsp Ground nut oil
- 400 g Jackfruit
- 1 Red pepper
- 240 g Shitake mushrooms
- 1 Large red onion
- 130 g Baby corn
- 200 g Tender stem broccoli
- 60 g Cashew nuts
- First wash and prepare your vegetables, slice the peppers into slices and the mushrooms into thick slices
- Slice the baby corn length ways in half and then half again
- Slice your red onion thinly
- Peel your ginger and cut into thin slices
- Peel the garlic
- Heat your ground nut oil in your wok and make sure that it's really hot
- Now add in the jackfruit, red onion and cashew nuts and cook them for around 4 minutes
- Now add in the mushrooms and again cook for around 4 minutes
- Next add in the remainder of the vegetables and give them a good stir
- Transfer the vegetables into a mixing bowl
- In a small cup mix the corn flour (corn starch) with 1-2tsp of water and place aside
- Now turn down the heat and pour in the sesame oil adding the ginger and crush in your garlic and cook until you can smell the wonderful aromas and they are bubbling away nicely
- Next you need to add in the brown sugar and keep stirring it until it's caramelised
- Then add in the soy sauce, rice wine vinegar, corn flour stir it until it's thickened evenly
- We like a little more sauce so now add in approximately 100ml of the stock but add it slowly and until you have the consistency that you prefer
- Now add in the sriracha sauce, we've suggested 3 teaspoons but taste after 2 and add more to suit your palate
- Once the sauce is made, place your vegetables back in the wok and stir them until they are all covered with the sauce
- Serve with rice or noodles, in a bowl or dish and sprinkle sesame seeds on top