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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.

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


  • 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


  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.