This vegan stir-fry is quick and easy to make at home! Just toss fresh vegetables with a homemade sauce for a flavorful weeknight meal.
Stir-frying is a cooking technique where the ingredients are quickly fried in a small amount of hot oil while being stirred in a wok. You can make an easy stir-fry with just about anything. Once you understand the basic formula, you can make endless delicious variations—like this tasty vegan stir-fry!
Which vegetables are best for stir-frying?
Just about any vegetables will work in this meat-free, dairy-free vegan recipe. Popular add-ins include broccoli florets, sugar snap peas, carrots, onions, peppers, mushrooms and baby corn. You can even use a bag of frozen stir-fry vegetables.
Vegan Stir-Fry Ingredients
- Vegetable broth
- Soy sauce
- Packed brown sugar
- Cornstarch
- Garlic cloves
- Gingerroot
- Sesame oil
- Olive oil
- Broccoli florets
- Fresh sugar snap peas
- Carrots
- Onions
- Sweet red pepper
- Fresh mushrooms
- Whole baby corn
- Green onion
- Sesame seeds
- Hot cooked rice, optional
Directions
Step 1: Make the stir-fry sauce
In a small bowl, combine the first seven ingredients until smooth; set aside.
Step 2: Cook the vegetables
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. To stir-fry like a restaurant chef, add the vegetables in batches.
First, add the broccoli, peas, carrots and onion. Stir-fry for 5 minutes. Then add the mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, about 4 to 5 minutes longer.
Editor’s Tip: Cut all the veggies in a similar size to ensure even cooking.
Step 3: Add the sauce
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, one to two minutes. Top with green onions and sesame seeds.
Vegan Stir-Fry Variations
Toss in tofu or another vegan-friendly protein to bulk up the meal, like in this tofu stir-fry with Brussels sprouts or our light and bright asparagus tofu stir-fry.
Vegan Stir-Fry Tips
Can you make this vegan stir-fry recipe gluten-free?
Looking for a gluten-free stir-fry recipe? Replace the soy sauce with tamari, liquid aminos or coconut aminos. As with any gluten-free recipe, check the labels to be sure you’re buying GF products.
What do you serve with vegan stir-fry?
Serve any stir-fry recipe with a side of rice or tossed with noodles, like our Test Kitchen-approved ramen stir-fry!Â
Ingredients
- 1 cup vegetable broth
- 1/3 cup soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons sesame oil
- 3 tablespoons olive oil, divided
- 4 cups fresh broccoli florets
- 2 cups fresh sugar snap peas
- 1-1/2 cups julienned carrots
- 1 cup julienned onions
- 2 cups sliced fresh mushrooms
- 2 cups julienned sweet red pepper
- 1 cup canned whole baby corn
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Hot cooked rice, optional
Directions
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1In a small bowl, combine the first 7 ingredients until smooth; set aside. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat. Add broccoli, snap peas, carrots and onions. Stir-fry 5 minutes. Add mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, 4-5 minutes longer.
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2Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Top with green onions and sesame seeds. If desired, serve with rice.
