Vegetable Stir Fry Recipe | FoodByMaria Recipes

Vegetarian

Nourishing Vegetable Stir Fry Recipe

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Bowl of vegetable stir fry recipe with chopsticks

Prep

15 minutes

Cook

20 minutes

Yield

4

This easy, nourishing vegetable stir fry recipe is loaded with veggies and a flavorful sauce. It's versatile and a great, quick meal!

Does anyone else turn to an easy stir fry when they don’t know what else to make? It’s because they’re so easy and versatile. They’re also a great way to clean out the veggies in your fridge. This vegetable stir fry recipe is slightly elevated but still super easy. It’s great for a healthy, nourishing weeknight meal when you have no time to pull something together.

Bowl of vegetable stir fry recipe with chopsticks

Why you’ll love this vegetable stir fry recipe:

  • Quick: Seriously you can make this recipe in only 35-minutes. That’s it!
  • Get Creative: This vegetables stir fry recipe allows you to get creative. You can add in any veggies you have, add in whatever protein you like, and use rice instead of noodles
  • Healthy: A stir fry is a great way to get a bunch of veggies into your diet. With a good sauce, you can even get the picky eaters eating veggies.

Ingredient Notes:

Tamari: A soy sauce-like product that is a by-product of making miso. It’s made with soybeans and has a similar flavor to soy sauce. So if you don’t have tamari on hand, you can easily substitute it with regular soy sauce.

Sambal Oelek: You can find this in most international food aisles, or near the siracha! Sambal oelek is a chili sauce or paste made from a variety of chili peppers with other ingredients like garlic and ginger to make it extra flavorful.

How to make this vegetable stir fry recipe:

  1. Whisk the sauce ingredients together and set aside: 1/3 cup tamari, 2 tbsp coconut palm sugar, 1 tbsp sambal oelek, 2 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp fish sauce.
  2. Prep the noodles by placing them in a large bowl or pot, pouring over boiling water and soaking according to package instructions. The noodles should be tender, not mushy when done. Drain and set aside in a bowl. Mix with a drizzle of sesame oil so they don’t stick together.
  3. To a large frying pan add your choice of oil and heat to medium-high. Once hot, turn to medium heat and add minced garlic and cook 1-2 minutes, until fragrant.
  4. Add in cauliflower florets and carrots, season with 1 tsp salt and ground pepper and saute until slightly tender but still a bit of crunch, 4-6 minutes. Add in the mushrooms, saute for 5 more minuntes or until tender. Finally add in the cabbage and kale to just wilt, about 1-2 minutes.
  5. Add in the cooked noodles and stir fry sauce. Saute for a couple minutes, tossing gently (tongs work great), until noodles are warmed through and everything is coated with sauce. Optional: garnish with dehydrated garlic.
Vegetable stir fry recipe in a bowl with chopsticks

Expert Tips & FAQ:

Add Protein: Top this stir fry with your favorite protein such as chicken, beef, or tofu!

Are your vegetables not softening fast enough when cooking? Try adding a few tablespoons of water and putting a lid on for a few minutes to help the veggies steam before going to the next step of the recipe.

Storage: Leftovers keep in the fridge for 3-4 days. Best reheated on low in a frying pan.

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Vegetable stir fry recipe in a bowl with chopsticks

Nourishing Vegetable Stir Fry Recipe

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This easy, nourishing vegetable stir fry recipe is loaded with veggies and a flavorful sauce. It's versatile and a great, quick meal!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Vegetarian Dinner
Cuisine Asian-Inspired, Vegeterian
Servings 4
Calories 231 kcal

Ingredients
  

  • 2 tbsp avocado or sesame oil
  • 4 cups cooked wide rice noodles
  • 4 garlic cloves, minced
  • 2 cups small cauliflower florets
  • 1 cup chopped carrots, cut in half moons or circles about 1-2 large carrots
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 2 cups sliced mushrooms
  • 1 cup chopped cabbage
  • 1 cup chopped kale
  • optional garnish: dehydrated garlic

For the sauce:

  • 1/3 cup tamari
  • 2 tbsp coconut palm sugar or brown sugar
  • 1 tbsp sambal oelek
  • 2 tbsp rice wine vinegar
  • 1 tbsp cornstarch
  • 1 tsp fish sauce

Instructions
 

  • Whisk the sauce ingredients together and set aside: 1/3 cup tamari, 2 tbsp coconut palm sugar, 1 tbsp sambal oelek, 2 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp fish sauce.
  • Prep the noodles by placing them in a large bowl or pot, pouring over boiling water and soaking according to package instructions. The noodles should be tender, not mushy when done. Drain and set aside in a bowl. Mix with a drizzle of sesame oil so they don’t stick together.
  • To a large frying pan add your choice of oil and heat to medium-high. Once hot, turn to medium heat and add minced garlic and cook 1-2 minutes, until fragrant.
  • Add in cauliflower florets and carrots, season with 1 tsp salt and ground pepper and saute until slightly tender but still a bit of crunch, 4-6 minutes. Add in the mushrooms, saute for 5 more minuntes or until tender. Finally add in the cabbage and kale to just wilt, about 1-2 minutes.
  • Add in the cooked noodles and stir fry sauce. Saute for a couple minutes, tossing gently (tongs work great), until noodles are warmed through and everything is coated with sauce. Optional: garnish with dehydrated garlic.

Video

Notes

Top this stir fry with your favourite protein!
Vegetables not softening fast enough when cooking? Try adding a few tablespoons of water and putting a lid on for a few minutes to help the veggies steam before going to the next step of the recipe.
Leftovers keep in the fridge for 3-4 days. Best reheated on low in a frying pan.

Nutrition

Calories: 231kcal | Carbohydrates: 36.4g | Protein: 6g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.7g | Sodium: 2875.4mg | Fiber: 3.7g | Sugar: 11.9g
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