Chinese Stir Fried Vegetables Recipe Vegetarian and Easy

Chinese stir-fried vegetables are a vibrant and delicious way to enjoy a medley of fresh produce bursting with flavor and nutrition. This vegetarian stir-fry recipe brings together crisp bell peppers, tender broccoli florets, crunchy snap peas, and sweet baby corn, all coated in a savory garlic-soy sauce that’s both simple and satisfying.

Whether you’re a seasoned home cook or just beginning your culinary journey, this quick and easy dish is the perfect weeknight meal or a colorful side to accompany your favorite main course.

Stir-frying is a fantastic cooking technique that preserves the texture and nutrients of vegetables while infusing them with bold flavors. Plus, it’s highly customizable—feel free to swap in your favorite veggies or add a handful of toasted cashews for an extra crunch.

Ready to master this classic Chinese stir-fried vegetables recipe? Let’s dive in and bring some healthy, tasty goodness to your dinner table tonight!

Why You’ll Love This Recipe

This Chinese stir-fried vegetables recipe is a crowd-pleaser for many reasons. First, it’s incredibly quick to prepare—perfect for busy weeknights when time is short but a wholesome meal is a must.

The vibrant combination of fresh vegetables not only makes the dish colorful but also packed with essential vitamins and minerals.

Additionally, this recipe is naturally vegetarian and easily vegan, making it suitable for a wide range of dietary preferences. The garlic and soy sauce base delivers a punch of umami flavor without needing complicated ingredients.

It’s also highly adaptable, so you can customize the veggies or sauce to your liking. Whether served over steamed rice or noodles, this stir-fry is a wholesome, delicious staple that will soon become a favorite in your recipe collection.

Ingredients

• 2 tablespoons vegetable oil (such as canola or peanut oil)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 cup broccoli florets
• 1 red bell pepper, sliced thin
• 1 cup snap peas, trimmed
• 1 cup baby corn, halved
• 1 medium carrot, sliced thin
• 1 small zucchini, sliced thin
• 3 green onions, chopped
• 3 tablespoons soy sauce (use low sodium if preferred)
• 1 tablespoon hoisin sauce (optional for sweetness)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
• Salt and freshly ground black pepper, to taste
• Sesame seeds for garnish (optional)

Equipment

• Large wok or deep skillet
• Cutting board and sharp knife
• Measuring spoons
• Mixing bowl
• Spatula or wooden spoon
• Small bowl for cornstarch slurry

Instructions

1. Prepare all your vegetables: Wash and slice the broccoli, bell pepper, snap peas, baby corn, carrot, zucchini, and green onions. Keep them ready to go as stir-frying happens quickly.
2. Heat the wok: Place your wok or skillet over high heat. Add the vegetable oil and swirl to coat the surface.
3. Sauté aromatics: Add the minced garlic and ginger to the hot oil. Stir constantly for about 30 seconds until fragrant but not burnt.
4. Add firmer vegetables: Toss in the broccoli, carrot, and baby corn. Stir-fry for 2-3 minutes until they start to soften but remain crisp.
5. Incorporate softer vegetables: Add bell pepper, snap peas, and zucchini. Stir-fry for another 2 minutes, ensuring all veggies are evenly cooked.
6. Mix the sauce: In a small bowl, combine soy sauce, hoisin sauce (if using), and sesame oil. Pour this mixture over the vegetables and toss to coat evenly.
7. Optional thickening: If you prefer a thicker sauce, stir the cornstarch slurry again and add it to the wok. Cook for another minute until the sauce thickens and glazes the vegetables.
8. Season and finish: Taste and adjust with salt and pepper if needed. Toss in the chopped green onions and stir well.
9. Serve immediately: Remove from heat and garnish with sesame seeds if desired. Serve hot over steamed jasmine rice or noodles.

Tips & Variations

“Use a very hot wok or skillet to achieve that signature ‘wok hei’ flavor—this ensures your vegetables stay crisp and vibrant!”

• Vegetable swaps: Feel free to add mushrooms, baby bok choy, water chestnuts, or bamboo shoots for different textures and flavors.
• Protein boost: Add tofu cubes or tempeh for a more filling meal. Press the tofu to remove excess moisture and pan-fry before adding it to the stir-fry.
• Spicy kick: Add sliced fresh chili or a dash of chili garlic sauce for some heat.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Nutritional yeast: Sprinkle some nutritional yeast on top for a cheesy flavor without dairy.

Nutrition Facts

Serving Suggestions

This vibrant stir-fried vegetable dish pairs beautifully with steamed jasmine or brown rice for a wholesome meal. For a heartier option, serve alongside vegetable fried rice or toss the vegetables with cooked noodles and a splash of extra soy sauce.

To complement the flavors, try serving with a side of Thelma Sanders Squash Recipe for a cozy touch or a crisp Asian-style cucumber salad. For a protein-packed pairing, try the Bariatric Meatloaf Recipe—perfect for non-vegetarian guests at your table.

Conclusion

Chinese stir-fried vegetables are a delightful way to enjoy a quick, nutritious, and flavorful meal any day of the week. This vegetarian recipe is a perfect balance of crisp textures and savory sauce, making it accessible to cooks of all skill levels.

Its flexibility in ingredients and seasonings means you can tailor it to your personal preferences or whatever’s in season.

Whether you’re aiming for a light lunch or a vibrant side dish, this recipe delivers on taste and health benefits without compromising convenience. Give this dish a try and discover how easy it is to whip up a restaurant-quality stir-fry right in your kitchen.

Don’t forget to explore more delicious recipes like our Pickled Cherry Pepper Recipe to add exciting flavors to your meals!

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