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Quick Vegan Stir-Fry

Name: Quick Vegan Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 cup bell peppers, sliced; 1 cup mushrooms, sliced; 1/2 cup peanuts; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 2 cups mixed vegetables (broccoli, carrots, etc.); Cooked rice or noodles (for serving)

This quick vegan stir-fry is a colorful, fragrant weeknight winner that comes together in under 20 minutes—perfect for busy evenings. Friendly and approachable, it uses simple pantry staples and crisp vegetables for a satisfying, plant-based meal. For a meaty weeknight comparison, see this quick beef stir-fry guide that shows how similar timing and technique apply to protein-forward versions.

Why make this recipe
If you’re tired of bland takeout or last-minute pantry panic dinners, this recipe is perfect because it gives you a bright, restaurant-style stir-fry with minimal fuss. It solves the “too-many-ingredients-or-too-much-time” problem by using just a handful of items and straightforward technique, delivering big flavor, good texture, and plenty of veg in one pan.

Ingredients

1 cup bell peppers, sliced
1 cup mushrooms, sliced
1/2 cup peanuts
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 cups mixed vegetables (broccoli, carrots, etc.)
Cooked rice or noodles (for serving)

Step-by-Step Guide to Making Quick Vegan Stir-Fry

Overview of the approach
This stir-fry relies on high heat, quick cooking, and a sequence that protects the aromatics and lets each vegetable reach the right texture—tender but still crisp. Prep everything before you start (a technique pros call mise en place) because the pan moves fast once it’s hot.

Step 1 — Prep and mise en place

Slice the bell peppers into even strips so they cook uniformly.
Clean and slice mushrooms into similar-sized pieces.
Chop larger mixed vegetables (like broccoli florets and carrot sticks) so they’re bite-sized.
Mince garlic and ginger finely; they should release flavor almost immediately when they hit the hot oil.
Measure out peanuts, soy sauce, and sesame oil so the cooking flow isn’t interrupted.
Make sure cooked rice or noodles are ready and warm, since stir-fry is best served immediately.

Step 2 — Heat the pan
Place a large skillet or wok over medium-high heat and add the sesame oil. Let it warm until it shimmers and smells toasty—this helps develop deeper aroma without burning the oil.

Step 3 — Aromatics first
Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds. Keep the pan moving so these tiny pieces don’t scorch; you want fragrant, golden aromatics that flavor the whole dish.

Step 4 — Add the vegetables
Toss in the sliced bell peppers, mushrooms, and mixed vegetables. Stir-fry for about 5–7 minutes, constantly tossing and stirring so the heat distributes evenly. Aim for a tender-crisp texture: vegetables should be softened but still have a little bite and bright color.

Step 5 — Finish with peanuts and sauce
Add the peanuts and soy sauce to the skillet, tossing everything together. Cook for another 2–3 minutes so the sauce lightly coats the vegetables and the peanuts warm through. Taste and add a pinch of salt or more soy sauce if needed.

Step 6 — Serve hot
Transfer the stir-fry to plates and serve immediately over cooked rice or noodles. A final drizzle of sesame oil or a sprinkle of chopped scallions or cilantro makes a lovely finishing touch.

Notes on timing and texture

Keep the heat high enough to sear and quickly evaporate moisture—this maintains crispness and prevents sogginess.
If you’re using harder vegetables (like raw broccoli or thicker carrots), toss them into the pan first and give them a minute head start before adding softer items like bell peppers and mushrooms.
Peanuts add crunch and a little richness; if you prefer them toasted, give them 1–2 minutes in the pan before adding aromatics.

Storage Tips for Quick Vegan Stir-Fry

Refrigerate in an airtight container: 3–4 days at 4°C (40°F) or below.
Freeze for longer storage: up to 3 months at -18°C (0°F) or below. Thaw overnight in the fridge before reheating.
Reheat safely: microwave until steaming hot or reheat in a skillet over medium heat to 74°C (165°F) internal temperature.

Serving Suggestions for Quick Vegan Stir-Fry

Over steamed jasmine or brown rice for a simple, comforting bowl.
Toss with rice noodles and a splash of extra soy sauce and sesame oil for a noodle-focused meal.
Serve alongside a crisp green salad or cucumber salad to add a cooling contrast.
For a heartier plate, add pan-seared tofu or tempeh on top and drizzle a little chili oil.

Tips to make Quick Vegan Stir-Fry (Q&A style)
Q: How do I keep the vegetables crisp and avoid sogginess?
A: Cook on high heat and avoid overcrowding the pan. If pieces are too close together they’ll steam rather than sear—work in batches if necessary.

Q: Should I use light or dark soy sauce?
A: Either works depending on preference. Light soy sauce is saltier and thinner; dark soy sauce adds color and a touch of sweetness. Adjust to taste.

Q: Can I replace peanuts for allergies?
A: Yes—use toasted sesame seeds or chopped cashews if there are no tree-nut restrictions. For nut-free, use roasted chickpeas for crunch.

Q: Can I prepare elements ahead of time?
A: Yes—slice the vegetables and store them refrigerated for up to 24 hours; cook the rice or noodles in advance and warm before serving.

Variations

Spicy Szechuan Twist (bullet): Add 1–2 teaspoons of Szechuan peppercorns toasted and ground, plus 1–2 tablespoons of chili oil or a spoonful of doubanjiang to the sauce for a numbing, spicy kick.
Protein Boost (paragraph): For extra protein, cube and pan-fry firm tofu until golden and add it in when you add the peanuts and soy sauce, or stir in strips of seared tempeh for a nutty, meaty texture. You can also toss in edamame during the last 2 minutes for a quick plant-protein lift.

FAQs
Q: How long will leftovers keep in the fridge?
A: Store in an airtight container for 3–4 days. Reheat until steaming hot before eating.

Q: What oil is best for stir-frying?
A: Use an oil with a high smoke point such as peanut, avocado, or refined sesame oil for the initial sear; finish with a little toasted sesame oil for flavor.

Q: Can I make this gluten-free?
A: Use tamari or a certified gluten-free soy sauce to keep the recipe gluten-free while maintaining umami.

Q: Is this recipe suitable for meal prep?
A: Yes. Keep sauce and rice separate from the vegetables if possible to preserve texture, then combine and reheat when ready to eat.

Extra notes on flavor balancing

Acid: A squeeze of lime or a splash of rice vinegar brightens the finished dish and balances the saltiness.
Sweetness: If your soy sauce tastes too salty, add a teaspoon of maple syrup or brown sugar to round the flavor.
Heat: Fresh chiles or a few dashes of hot sauce can be added at the end if you prefer a spicier plate.

Equipment and technique tips

Wok vs skillet: A wok gives you more room to toss ingredients and often heats very evenly, but a large heavy-bottomed skillet works just fine.
Keep tools close at hand: A turner or spatula that can scrape the flat surface will help stir and keep the vegetables moving.
Don’t overcook mushrooms: They release moisture when heated; add them slightly later if other vegetables take longer, or sauté briefly to brown before combining.

Nutritional and dietary notes
This stir-fry is naturally vegan and can be made gluten-free easily. It’s a vegetable-forward dish that provides fiber and vitamins from the mixed vegetables and additional healthy fats from the peanuts and sesame oil. To increase protein content without animal products, add tofu, tempeh, or edamame.

Common troubleshooting

Bitter or burnt garlic: Lower the heat and add aromatics later; they cook quickly and can turn bitter if overheated.
Watery sauce: Turn up the heat and let excess water evaporate, or add a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook 1 minute to thicken.
Mushy vegetables: Reduce cooking time and keep vegetables larger, or introduce tender veggies later in the sequence.

Meal pairings and menus

For a light dinner: Serve with a simple miso soup and a small cucumber salad.
For a family-style spread: Offer steamed buns or spring rolls and a platter of pickled vegetables.
For a balanced weeknight meal: Pair with a side of braised greens (like bok choy) and a bowl of brown rice for a fiber-rich plate.

Final touches and presentation

Garnish with toasted sesame seeds, chopped scallions, or a handful of cilantro for color and lifted aroma.
For crunch, add a few roasted peanuts or crispy fried shallots on top just before serving.
Serve in shallow bowls to show off the vibrant mix of vegetables and make it easy to spoon over rice or noodles.

Conclusion

This Quick Vegan Stir-Fry is an adaptable, fast, and flavorful meal that fits weeknight routines and meal-prep plans. For more vegan stir-fry inspiration with slightly different flavor profiles, check out the Vegan Stir Fry – Nora Cooks recipe which explores alternative vegetables and sauces, and you can also compare techniques with the Easiest Vegan Stir Fry Ever – Brand New Vegan for another quick, minimalist approach.