asian stir fry veggies

Last Updated on February 28, 2024

This Asian Vegetable Stir Fry is like a mini adventure in your kitchen, bringing a burst of color and taste to your table. It’s all about turning simple, everyday veggies into something extraordinary.

asian stir fry veggies

Imagine the sizzle as they hit the pan and the aroma of ginger garlic sauce filling your kitchen – it’s like a little party in a skillet!

Perfect for anyone who loves good food without the fuss, these stir fry veggies are your quick ticket to a delicious, healthy meal.

Plus, it’s a great way to use up any veggies you have in your fridge! So, grab your favorite veggies, and let’s make some stir-fry magic happen!

asian veggies recipe
vegetables for asian stir fry
  • This stir fry is not just tasty but also packed with nutrients, making it a great meal prep option.
  • Easily add tofu or your choice of protein to make it a complete meal.
  • With straightforward steps, this recipe is perfect for a simple recipe adventure at home.
  • A great recipe for those who love stir fry but don’t have much time. It’s a quick and easy way to make a delicious and healthy meal.
  • It’s perfect alongside fried rice or noodles or enjoy it as a standalone dish.

(For 4 people side dish): 

chinese stir fried veg
  • 9oz/250g Cabbage, roughly chopped into bite sized pieces
  • 1 medium Carrot, peeled and thinly sliced (0.15inch/4mm thick)
  • 1/2 cup Red bell pepper, sliced into strips
  • 1/2 cup Green bell pepper, sliced into strips
  • 8 oz Baby oyster mushrooms (or white button mushrooms, sliced)
  • 2 tbsp Oil for cooking (neutral-flavored oil with a high smoking point)
chinese stir fry sauce
chinese stir fried veggies
  1. Make ginger garlic stir-fried sauce by mixing the ingredients in a small bowl and preparing the vegetables first. Add 1 tablespoon cooking oil over medium-high heat in a large heavy-bottomed skillet or a wok. Add carrots and mushrooms, cooking until lightly charred.
  2. Add chopped cabbages, keep stirring, and add one tablespoon of water at a time to help cook until the veggies are softened. (If you like your bell peppers soft, you can cook them with cabbage).
  3. Add red and green bell peppers, stir, and cook until they’re slightly charred.
  4. Pour the stir-fry sauce over the veggies and cook until the sauce is slightly reduced (for 2-3 minutes). Taste to see if more salt is needed. Garnish with chopped cilantro or scallion (optional) and serve with rice or noodles. Enjoy!
vegetable stir fry asian

🌿 Broccoli, snow peas, sugar snap peas, and asparagus – Don’t hesitate to include more veggie stir fry favorites like broccoli, snow peas, sugar snap peas, and asparagus. They add a delightful crunch and are packed with nutrients.

🌿 Tofu – For a heartier meal, add tofu. When using tofu, consider pressing it first for a firmer texture. 

🌿 Cornstarch and water -If you prefer a thicker sauce, a slurry of cornstarch and water will do the trick. This helps to thicken the sauce, making it cling better to your veggies.

🌿 Water chestnuts or baby corn -Add water chestnuts or baby corn for an additional textural element. These ingredients are great in a veggie stir fry as they retain their crunch even after cooking.

🌿 Red pepper flakes or chili sauce – For those who love a bit of heat, adding red pepper flakes or a dash of chili sauce can really elevate the dish.

🌿 Sesame seeds, cilantro, or scallions -Sprinkle sesame seeds over the finished dish for a nutty flavor and appealing look. Chopped cilantro or scallions also make great garnishes.

🌿 Sauce Adjustments – Feel free to tweak the sauce. Add a bit more brown sugar or maple syrup for sweetness or increase the fresh ginger for a spicier kick. If you love a sweet and savory sauce, balancing these elements is key.

🌿 Cooking Technique – Use a large skillet or wok and cook on high heat. This ensures your vegetables stay crisp and vibrant. Remember, the first step is to cook the vegetables that take the longest, like carrots and broccoli, before adding quicker-cooking veggies like bell peppers and peas.

  1. Cooling Down: Allow the stir fry to cool to room temperature before storing. Storing it while hot can lead to moisture buildup, which might make the veggies soggy.
  2. Refrigeration: Transfer the cooled stir fry to an airtight container. It can be stored in the refrigerator for up to 3-4 days. This method is ideal for keeping the stir fry fresh while retaining the texture of the vegetables.
  3. Reheating: When you’re ready to eat the stored stir fry, reheat it in a skillet or wok over medium heat. If it seems dry, add a small amount of water or a little extra sauce to bring back the moisture and flavor. Stir frequently to ensure even heating.
  4. Microwave Reheating: You can also reheat the stir fry in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat it on high for a few minutes, stirring halfway through the heating process.
  5. Avoid Repeated Reheating: Try to only reheat the portion of stir fry you plan to eat. Repeated reheating can degrade the quality and flavor of the dish.
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asian cabbage stir fry

FREQUENTLY ASKED QUESTIONS

HOW CAN I ENSURE MY VEGETABLES STAY CRISP AND NOT SOGGY?

To keep your vegetables crisp, stir fry using high heat, and don’t overcrowd the pan. Cook in batches if necessary. Also, adding vegetables in the order of their cooking time – starting with those that take as long to cook – ensures everything is perfectly done without becoming soggy.

CAN I MAKE THIS STIR FRY WITHOUT A WOK?

Yes, you can! While a wok is ideal for stir-frying, a large skillet works well too. Just make sure it’s big enough to give your stir-fry ingredients plenty of room to fry quickly.

IS THIS RECIPE GLUTEN-FREE?

The recipe can be made gluten-free by using a gluten-free soy sauce or tamari. Always check the labels of your sauce ingredients to ensure they meet your dietary needs.

HOW CAN I ADD MORE FLAVOR TO MY STIR FRY?

For additional flavor, consider marinating your protein beforehand or adding aromatics like ground ginger or lemongrass. A splash of rice vinegar or a sprinkle of toasted sesame seeds can also enhance the taste.

CAN THIS STIR FRY BE FROZEN FOR LATER USE?

While you can freeze the stir fry, it’s best enjoyed fresh. Freezing might change the texture of the vegetables. If you do freeze it, thaw and reheat it in a skillet, adding a little fresh sauce or water to refresh the flavors.

asian veggies recipe

Asian Stir Fry Veggies

Vibrant Asian vegetable stir-fry: a quick, flavorful fusion of colorful veggies wok-tossed to perfection. A culinary journey to Asia in every bite.
5 from 4 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 133kcal
Author: SHU-CHUN

Equipment

Ingredients

Vegetables

  • 9 oz cabbage roughly chopped into bite sized pieces
  • 1 medium carrot peeled and thinly sliced (0.15inch/4mm thick)
  • ½ cup red bell pepper sliced into strips
  • ½ cup green bell pepper sliced into strips
  • 8 oz baby oyster mushrooms or button mushrooms
  • 2 tbsp oil (neutral-flavored oil with a high smoking point)
  • ½-¼ cup water (while stir-frying, adjust the amount to suit your taste)

Garlic and ginger stir fry sauce

Instructions

  • 1. Make ginger garlic stir-fried sauce by mixing the ingredients in a small bowl and preparing the vegetables first. Add 1 tablespoon cooking oil over medium-high heat in a large heavy-bottomed skillet or a wok. Add carrots and mushrooms, cooking until lightly charred.
  • 2. Add chopped cabbages, keep stirring, and add one tablespoon of water at a time to help cook until the veggies are softened. (If you like your bell peppers soft, you can cook them with cabbage).
  • 3. Add red and green bell peppers, stir, and cook until they’re slightly charred.
  • 4. Pour the stir-fry sauce over the veggies and cook until the sauce is slightly reduced (for 2-3 minutes). Taste to see if more salt is needed. Garnish with chopped cilantro or scallion (optional) and serve with rice or noodles. Enjoy!

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 428mg | Potassium: 495mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3321IU | Vitamin C: 64mg | Calcium: 41mg | Iron: 1mg | Net Carbohydrates: 9g

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