20 Best Plant-Based Stir Fry Recipes

Cauliflower Cashew Stir Fry

Cauliflower Cashew Stir Fry is a delightful mix of crunchy textures and savory flavors, perfect for a healthy weeknight dinner.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup cashews
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 2 green onions, chopped

Cooking method:

1. Heat olive oil in a large pan over medium heat.
2. Add garlic and ginger, sautéing until fragrant.
3. Toss in cauliflower and bell pepper, cooking until tender-crisp.
4. Stir in soy sauce and sesame oil, mixing well.
5. Add cashews and cook for another 2-3 minutes.
6. Garnish with green onions before serving.

Tofu Teriyaki Stir Fry

This Tofu Teriyaki Stir Fry combines sweet and savory teriyaki sauce with crispy tofu for a satisfying plant-based meal.

Ingredients:

• 14 oz firm tofu, cubed
• 1/4 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons cornstarch
• 1 teaspoon sesame seeds

Cooking method:

1. Coat tofu cubes in cornstarch.
2. Heat oil in a pan and fry tofu until golden brown.
3. Remove tofu and add broccoli and carrot, stir-frying until tender.
4. Return tofu to the pan, add teriyaki sauce, and cook until thickened.
5. Sprinkle with sesame seeds before serving.

Spicy Peanut Noodle Stir Fry

Enjoy the rich flavors of Spicy Peanut Noodle Stir Fry, a perfect blend of creamy and spicy with a hint of sweetness.

Ingredients:

• 8 oz rice noodles
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 tablespoon lime juice
• 1 cup snow peas
• 1 red bell pepper, sliced
• 1 tablespoon sesame oil

Cooking method:

1. Cook rice noodles according to package instructions and drain.
2. In a bowl, mix peanut butter, soy sauce, sriracha, and lime juice.
3. Heat sesame oil in a pan, add snow peas and bell pepper, and stir-fry until tender.
4. Add noodles and sauce, tossing to combine.
5. Serve immediately, garnished with lime wedges.

Sweet and Sour Pineapple Stir Fry

Sweet and Sour Pineapple Stir Fry is a vibrant dish with a refreshing burst of pineapple and vegetables in a tangy sauce.

Ingredients:

• 1 cup pineapple chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, sliced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch

Cooking method:

1. Combine soy sauce, rice vinegar, brown sugar, and cornstarch in a bowl.
2. Heat oil in a pan and sauté onion until translucent.
3. Add bell peppers and pineapple, cooking until soft.
4. Pour in sauce mixture, stirring until thickened.
5. Serve hot with steamed rice.

Ginger Garlic Bok Choy Stir Fry

Ginger Garlic Bok Choy Stir Fry is a quick and easy dish, celebrating the fresh flavors of bok choy with a zesty ginger and garlic kick.

Ingredients:

• 2 bunches of bok choy, separated
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil

Cooking method:

1. Heat oil in a pan, add garlic and ginger, and sauté until fragrant.
2. Add bok choy and stir-fry until wilted.
3. Stir in soy sauce, mixing to coat evenly.
4. Serve immediately as a side or main dish.

Mushroom and Broccoli Stir Fry

Mushroom and Broccoli Stir Fry is a wholesome and earthy dish with a blend of savory mushrooms and crunchy broccoli.

Ingredients:

• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add garlic and sauté until golden.
3. Add mushrooms and broccoli, stir-frying until tender.
4. Stir in soy sauce and cook for another minute.
5. Serve warm over cooked rice or noodles.

Thai Basil Vegetable Stir Fry

Thai Basil Vegetable Stir Fry incorporates aromatic basil with a medley of colorful vegetables for a fragrant and vibrant dish.

Ingredients:

• 1 cup baby corn
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup fresh basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a wok over medium-high heat.
2. Add baby corn, bell pepper, and zucchini, stir-frying until tender-crisp.
3. Stir in soy sauce and fish sauce, if using.
4. Add basil leaves, stirring until just wilted.
5. Serve as a side or main dish.

Sesame Ginger Carrot Stir Fry

Sesame Ginger Carrot Stir Fry is an easy-to-make dish that highlights the sweet and spicy notes of carrots, complemented by sesame and ginger.

Ingredients:

• 4 large carrots, julienned
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds

Cooking method:

1. Heat sesame oil in a pan, add garlic and ginger, and cook until fragrant.
2. Add carrots and stir-fry until just tender.
3. Stir in soy sauce and cook for an additional minute.
4. Garnish with sesame seeds before serving.

Eggplant and Bell Pepper Stir Fry

Eggplant and Bell Pepper Stir Fry is a savory combination of tender eggplant and vibrant bell peppers, infused with a flavorful soy glaze.

Ingredients:

• 1 large eggplant, cubed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add garlic and sauté until fragrant.
3. Add eggplant and bell peppers, stir-frying until tender.
4. Stir in soy sauce and cook for another 2 minutes.
5. Serve warm, garnished with fresh herbs if desired.

Zucchini and Black Bean Stir Fry

Zucchini and Black Bean Stir Fry is a protein-rich dish featuring hearty black beans and tender zucchini in a savory sauce.

Ingredients:

• 2 zucchinis, sliced
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon cumin
• 1 tablespoon olive oil

Cooking method:

1. Heat olive oil in a pan, add onion, and sauté until translucent.
2. Add zucchini and cook until soft.
3. Stir in black beans, soy sauce, and cumin, cooking until heated through.
4. Serve hot over quinoa or rice.