Quick and Hot Chinese Stir Fry

Chef by StepAuthorChef by Step
Vegan Chinese Stir Fry
Yields4 ServingsCategoryCuisine
Prep Time8 minsTotal Time33 mins
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Three ingredients give a stir-fry a distinctly Chinese flavor: garlic, scallions, and ginger. I put this trio on a variety of quick and casual dinners, and it always produces a great flavor! This recipe combines those three ingredients with soy sauce, a sweetener, and hot chili flakes to create a sticky Chinese glaze.

 4 cups chopped vegetables, such as eggplant, peppers, or broccoli
 1 tbsp minced garlic
 1 bunch of scallions
 1 piece of ginger root, 1-inch
 1 tbsp hot chili flakes
 ¼ cup agave or other sweetener (dark corn syrup or maple)
 2 tbsp soy sauce
 3 tbsp sesame oil
 1 ½ cups rice (dry)
 2 tbsp sesame seeds
 10 stalks of cilantro

Gather your ingredients.

As for which vegetables to pan fry, this recipes is very flexible. Use whatever you have on hand–it’s a great way to use up leftover vegetables in your fridge! I’m using an annaheim pepper, a red bell pepper, and chinese eggplant.

Stir Fry Recipe Ingredients


Cook a side of rice to serve alongside the stir fry. Cover a dry volume of rice with twice the amount of liquid (so 1 cup of dry rice would need two cups of water). Cover and raise this pot to a boil, then lower the heat and simmer until the rice has absorbed all of the liquid.

cooking brown rice


Chop your chosen vegetables into bite-sized pieces that can easily be picked up with chopsticks.

chop vegetables for hot and quick vegan chinese stirfry


Mince the ginger and dice the scallions. Begin sautéing the scallions,ginger, garlic, and chilli flakes in sesame oil. Note that sesame oil has a lower smoke point than most cooking oils, meaning it will burn at a lwer teperature. I don’t usually sauté with it. However, it gives such a complementary flavor to chinese spices, I will use it here.

scallions and chili flakes


Whisk together 1/4 cup of the agave syrup with 2 tablespoons of soy sauce and 1 tablsepoon of sesame oil.

sauce for vegan chinese food


Add the chopped vegetables to the hot pan and drizzle on the whisked mixture. Raise to a boil, then lower the heat and simmer until the vegetables reach their desired tenderness. During this stage, stir occasionally, and cover the dish.

If the vegetables aren’t releasing much moisture, add a cup of vegetable broth to partially submerge the vegetables and cook them more evenly.

quick wet vegan stirfry chinese


Uncover the dish and increase to medium heat to boil away most of the moisture. Stir frequently. Once the sauce thickens to a sticky consistency, your dish is ready to be plated.

The eggplant, an excellent sponge for flavor, has turned a golden brown color.

sry quick and hot chinese stir fry


Plate the stir fry with an equal volume of rice. Garnish with sesame seeds and fresh cilantro. Enjoy!

Vegan Chinese Stir Fry

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