Print
A square picture of a dish with veggie stir fry made from scratch

Veggie Stir Fry

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 5 mins
  • Total: 15 mins
  • 2-4 1x
  • Side Dish
  • Asian, Vegan
  • Vegan

Servings 2-4 1x

Scale Tap or hover over number to scale servings

Veggie stir fry, a delicious, nutritious and flavorful meal. Perfect for dinner, this dish is made with lots of fresh veggies and it only takes 15 minutes.

Ingredients

  • 12 tbsp extra virgin olive oil
  • 24 garlic cloves, minced
  • ½ -inch piece fresh ginger (1 cm), peeled and minced
  • 1 carrot, peeled and julienned
  • ½ red bell pepper, julienned
  • ½ yellow bell pepper, julienned
  • ½ broccoli, cut into florets 
  • ½ red onion, julienned
  • 1 cup fresh asparagus (4.5 oz or 130 g), woody stems trimmed, sliced into 1-inch pieces
  • 2 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • ⅛ tsp cayenne powder (optional)
  • 1 tsp cornstarch + 2 tbsp water

Instructions

  1. Heat the oil in a wok or pan and sautée the garlic a little bit. Stir continuously and add the remaining veggies (ginger, carrot, red bell pepper, yellow bell pepper, broccoli, onion and asparagus).
  2. Cook over high heat for 1-2 minutes, stirring continuously. 
  3. Incorporate the tamari or soy sauce, maple syrup and cayenne and cook for 1-2 more minutes. Keep stirring. 
  4. In a bowl, mix the cornstarch and water, add the mixture into the wok or pan and cook for 1-2 minutes or until the veggies are done to your liking.
  5. Serve immediately over rice, noodles or even with tofu or seitan to incorporate good quality protein into your meal. I also added some sesame seeds on top.
  6. Keep the leftovers in a sealed container in the fridge for 3-4 days.

Notes

  • Feel free to use your favorite veggies and also any kind of oil.
  • You can replace the tamari or soy sauce with coconut aminos or salt.
  • Maple syrup can be omitted or substituted for any other sweetener.
  • Replace cayenne for chili or any other hot sauce or ingredient if you want.
  • Instead of cornstarch, feel free to use any other type of starch.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 104
  • Sugar: 7.2 g
  • Sodium: 489 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 16 g
  • Fiber: 3.7 g
  • Protein: 4 g