Chef by StepAuthorChef by Step
Rating
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)
Garnish
 2 tbsp sesame seeds
 10 stalks of cilantro
1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

Vegan Chinese Stir Fry