Asian Vegetable Stir Fry Recipe

Vegetarian Asian Stir-Fry

If you’ve ever wanted a delicious and easily customizable Asian Vegetable Stir Fry Recipe, look no further! I’ve always loved Asian food and a good Chinese Buffet just makes my heart happy. However, since we’ve started eating healthier, Chinese Buffets aren’t exactly something I partake of regularly. With that being said, I’ve found myself craving and cooking more and more Asian dishes at home. This Asian Vegetable Stir Fry Recipe is one of our week-night favorites and for good reason – it’s fast and easy to make! If you are watching your carbohydrate intake, simply replace the long-grain white rice for cauliflower rice.

You can also add in cooked chicken, steak, or shrimp for a protein boost! Participating in Meatless Monday? Enjoy this wonderful Vegetarian Asian Stir-Fry as-is! If you’re like me and you enjoy having some dinner leftovers for lunch the next day, this makes a great lunch-prep meal. I like to use any leftovers I have and put it in lunch containers, then I can just throw it in the microwave for a fast and delicious work lunch!

 

Two white bowls of cooked white rice and Asian Vegetable Stir Fry on a wooden backdrop. A multi colored floral towel is on the right hand side of the bowls.

 

Asian Vegetable Stir-Fry Recipe

Prepare your veggies by rinsing them in cool water and chopping/dicing/slicing them accordingly. I suggest using a large, deep skillet for this recipe since you’re going to need one for all of the veggies we’re going to add. First off though, add in 1 tablespoon of Sesame Oil and heat it on medium heat. The Sesame Oil will give this Asian Vegetable Stir-Fry Recipe such a wonderful flavor!

 

A large, deep, black skillet with Sesame Oil inside.

 

Easy Vegetable Stir Fry

Once your oil is hot, add in your diced yellow squash and zucchini along with 1 tablespoon of fresh minced garlic. Toss the squash and zucchini in the sesame oil to coat evenly.

 

A large, deep black skillet with Sesame Oil inside and diced green zucchini, yellow squash, and fresh minced garlic.

 

Healthy Vegetable Stir Fry

Go ahead and add in the Portabello mushrooms, carrot ribbons, and chopped green onion. Give all of these ingredients a good stir to combine and coat in the sesame oil.

 

A large, deep, black skillet with portabello mushrooms, sesame oil, minced garlic, sliced green onion, carrot ribbons, and diced zucchini and yellow squash inside cooking on a white stove top.

 

Asian Vegetable Stir Fry

You’re almost done adding in the veggies, but don’t forget the onions! Slice half of a medium sized white or yellow onion and add it to the veggies in the skillet. Stir the onions in and continue cooking on medium heat, stirring occasionally, until the onions are translucent and the veggies are tender.

 

A large, deep, black skillet with portabello mushrooms, sesame oil, minced garlic, sliced green onion, carrot ribbons, and diced zucchini and yellow squash inside cooking on a white stove top. Sliced white onion has been added to the contents of the skillet but not stirred in or cooked yet.

 

Chinese Vegetable Stir Fry

Season your Asian Vegetable Stir Fry with 3 tablespoon Coconut Aminos, 1 teaspoon ground ginger, 1/4 teaspoon ground white pepper, and 1/4 teaspoon ground pink Himalayan salt. If you’re not familiar with Coconut Aminos, it’s just a healthy, soy-free soy sauce substitute and tastes very similar to Soy Sauce. A couple more alternatives to Coconut Aminos is Fish Sauce, Soy Sauce, or Liquid Aminos.

 

A large, deep, black skillet with portabello mushrooms, sesame oil, minced garlic, sliced green onion, carrot ribbons, and diced zucchini and yellow squash along with sliced white onion inside cooking on a white stove top. Ground garlic and ground white pepper has been added to the skillet.

 

Healthy Vegetarian Asian Stir Fry

Once you stir the seasonings into your Asian Vegetable Stir Fry, cook up your rice (or any of the healthy substitutes I included below) and serve them together in bowl. If you need or want to add some protein, grilled shrimp, chicken, or steak make a great protein-packed option! I like to drizzle my Asian Vegetable Stir-Fry with a small amount of Coconut or Liquid Aminos before serving for a little added flavor punch. I’m so glad you could take time out of your day to spend with me in my kitchen! I hope you have enjoyed making this simple and delicious recipe with me today. Come back soon and we’ll chat and cook again! 

 

A close up photo of a white bowl containing cooked white rice and Asian Vegetable Stir Fry Recipe. The bowl is sitting on a wooden backdrop with a brightly colored floral towel behind the bowl.

 

A white bowl filled with cooked white rice and Asian Vegetable Stir fry. The bowl is sitting on a board backdrop with a floral multi colored towel around the bowl.
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Asian Vegetable Stir Fry Recipe

This tasty Vegetable Stir Fry is hearty and delicious, packed full of flavor but low on calories. The perfect meatless dinner! 

Course Main Course
Cuisine Chinese
Keyword Asian Vegetable Stir Fry Recipe, Chinese Vegetable Stir-Fry, Easy Vegetable Stir-Fry Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 281 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 1 cup sliced portobello mushrooms
  • 2 medium yellow squash diced into medium chunks
  • 1 large zuchinni diced into medium chunks
  • 3 large carrots shredded into large ribbons
  • 1/2 medium onion diced
  • 3 stalks chopped green onion (green part only - not the root)
  • 1 tbsp fresh minced garlic
  • 1 tbsp Sesame oil
  • 3 tbsp coconut aminos or Liquid Aminos/Soy Sauce/Fish Sauce
  • 1 tsp ground ginger
  • 1/4 tsp ground white pepper
  • 1/4 tsp ground pink Himalayan salt or any finely ground salt
  • 4 cups cooked long grain white rice (equals 2 cups uncooked)

Optional Add-Ons for a Protein Boost:

  • 2 cups grilled shrimp
  • 2 cups grilled or baked chicken breast diced
  • 2 cups grilled or pan seared steak diced

Optional Swaps for the White Rice:

  • 4 cups cooked cauliflower rice
  • 4 cups cooked brown rice (equals 2 cups uncooked)
  • 4 cups cooked Ramen pasta
  • 4 cups cooked shirataki pasta (about 1/2 lb uncooked)
  • 4 cups cooked couscous
  • 4 cups cooked linguine pasta (about 1/2 lb uncooked)
  • 4 cups cooked Lo Mein pasta

Optional Veggie Swaps:

  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 cups sugar snap peas
  • 1 cup carrot matchsticks or baby carrots
  • 1 cup diced bell pepper any color
  • 3 shallots diced
  • 3 radishes sliced
  • 1/2 cup sliced water chestnuts
  • 1 cup pineapple chunks
  • 1 cup baby cob corn
  • 3 stalks bok choy leafy green part only

Instructions

  1. Cook the rice according to package directions either on the stove top, in a rice steamer, or a pressure cooker. 

  2. While the rice cooks, rinse all veggies under cool water.

  3. Slice the squash and zuchinni into medium sized chunks (squares) and dice the onion into small pieces. 

  4. Use a potato peeler to shred the carrot into large ribbons.

  5. Place 1 tbsp of Sesame oil in a large, deep skillet and heat on medium heat until hot.

  6. Add the squash, zucchini, and fresh minced garlic, tossing in the oil, then add the mushrooms, chopped green onions, and carrot ribbons.

  7. Cook on medium heat, stirring occasionally until tender. This should take about 10 minutes. Once tender, add in the onion, ground ginger, ground white pepper, salt, and the coconut aminos.

  8. Stir to combine ingredients and finish cooking until the onion is translucent. This should only take about 3 -5 minutes. 

  9. Once the veggies are cooked, taste to see if you need to add more seasonings and add them if need be. 

  10. Serve this Asian Vegetable Stir Fry with equal parts cooked rice and veggies (about 1/2 cup of each) and enjoy! 

Recipe Notes

NOTE: The carbohydrates in this recipe can be greatly reduced by subbing Cauliflower Rice for the long-grain white rice.

TIP: For a protein boost, add in cooked chicken, shrimp, or steak! 

Nutrition Facts
Asian Vegetable Stir Fry Recipe
Amount Per Serving (1 cup)
Calories 281 Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 0.9g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 1.2g
Sodium 160mg7%
Potassium 923.5mg26%
Carbohydrates 51.3g17%
Fiber 4.8g20%
Sugar 9.3g10%
Protein 9.9g20%
Vitamin A 7430IU149%
Vitamin C 13.3mg16%
Calcium 47mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Shared at Full Plate Thursday

Shared at Foodie Friday

Also shared at Meal Plan Monday

View at Weekend Potluck

Shared at What’s for Dinner

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