Super Easy Plant Based Stir-Fry
This stir fry is a simple and tasty way to use up all the veggies hanging around in your fridge. My favorite part is that nothing really needs to be measured – I can say for a fact that I’ve ever made this exactly the same twice, even though we eat it at least every-other week. I typically use a combination of fresh and frozen vegetables, usually whatever I need to use up.
Disclaimer: this is definitely not an authentic asian recipe. It’s more like a quick and easy way to make a bowl of vegetables taste good. But it’s absolutely one of our favorite weeknight meals. Depending on what vegetables you use, it comes together in just about 15-30 minutes from start to finish.
Watch our video below to see this recipe in action, or continue reading to get more details.
Vegetables
My favorites to include:
- carrots
- mushrooms
- bell peppers
- onions
- zucchini
- broccoli (I usually use frozen)
- snap peas
- water chestnuts
- bok choy
- cauliflower
- shelled edamame (I usually use frozen)
- cabbage
You can even just grab a few bags of frozen vegetable medleys (there are even stir-fry specific varieties) if you are pressed for time. I personally enjoy the crunch of some fresh vegetables, but I have done it with all-frozen when I was in a hurry, and it was still good. You can cook them in the wok for 5-10 minutes while the noodles cook, and you’re done in no time!
Protein
- Tofu (we use this kind because it’s pre-drained and is extra nutrient dense)
- Shrimp
- Eggs
- Chicken
- Beef
You can use different proteins as well. We have used chicken, shrimp, eggs, and tofu as a protein and they were all delicious! Since we are trying to eat mostly plant-based now, we usually use tofu, but sometimes add in a handful of shrimp or a few eggs to mix it up.
Sauce
Use your own favorite stir-fry sauce! We personally love a good teriyaki sauce, but we have used other stir-fry type sauces and even made our own from scratch. Basically anything goes with this recipe – but make sure you like whatever sauce you use because that is where most of the flavor comes from!
Noodles
We typically use brown rice pad Thai noodles when we can find them. But occasionally we will opt for zucchini noodles or rice to serve with this. If you’re looking for a low-carb meal, swap the noodles for some zucchini noodles or even some cauliflower rice.
Try your own stir-fry bowl! The absolute best way to use up whatever vegetables are left in your fridge at the end of the week. Let us know what your favorite combos are, or if you’ve tried anything different!
Simple Stir Fry
Equipment
- wok or large skillet with a lid
Ingredients
- 1 tsp sesame oil
- 2-3 medium carrots
- 1 medium zucchini
- 2 bell peppers any color
- 1 medium onion
- 1 bag frozen broccoli
- 2 tbsp low sodium soy sauce
- ½ cup teryaki sauce or other stir fry sauce divided, plus extra for drizzling
- 4-8 oz brown rice noodles or other noodles of choice*
- 16 oz tofu We use Nasoya organic super firm tofu because it's pre-drained
Instructions
- Cook the protein. If you are using eggs, shrimp, chicken, etc – go ahead and cook that in the wok first. Heat a drizzle of your preferred oil, add the protein, and cook through, stirring occasionally. You can add a bit of your teriyaki toward the end of cooking to create a nice glaze coating. Remove and set aside. (If you're really in a hurry you can use a separate pan and cook the protein while the veggies cook… I just hate dishes)
- Cook the raw vegetables. You essentially just steam/sauté a bunch of vegetables in a wok. To save time I typically start by cutting up the hardiest vegetables that will take the longest, throw them in the skillet, and cut the other vegetables while they cook. By doing this, I can just throw each veggie into the wok as I finish cutting them up instead of doing it all ahead of time. Yay for less prep-time!
- Cook the noodles according to package instructions when you think the veggies are about 10 minutes from being done. When they are finished, I drain them and mix with a bit of teriyaki sauce so it really sticks to them. (I highly recommend doing this because it takes 2 seconds and it makes the noodles so, so good.)
- Add frozen vegetables and protein. Add any frozen vegetables toward the end since you’re really just heating them through. Also add in the protein/tofu you are using. This is personal preference – but I also always drizzle my tofu with a little soy sauce when I add it to help it soak up some extra flavor.
- Make a plate! Pile everything on a plate or in a bowl and drizzle it with your favorite stir fry sauce. Add any desired garnishes. (Crushed peanuts, green onions, cilantro, sesame seeds… My personal favorite is fried wonton strips, although they’re not particularly healthy.)
Notes
