Vegetarian Stir-fries Recipes | Vegetarian Times Skip to main content

Stir-fries

Easy, fast, and fun — stir-fries are a top choice for vegetarian dinners.
Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. The pale yellow cones taste so much better than canned. You can substitute green beans for the long beans, though their texture isn't quite as firm.

Rainbow Stir-Fry

Rainbow Stir-Fry

Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.

Stir-Fried Rice Noodles

Stir-Fried Rice Noodles

After a brief soaking, rice noodles are ready to be tossed into a quick stir-fry for a noodle dish that gets to the table in record time. Feel free to make the dish with different vegetables or omit the eggs to make it vegan.

Sugar Snap and Snow Pea Stir-Fry

Sugar Snap and Snow Pea Stir-Fry

Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.

Hoisin-glazed Tempeh with Green Beans and Cashews

Hoisin-glazed Tempeh with Green Beans and Cashews

Prepared hoisin sauce, a Chinese dipping sauce made from fermented soybeans, garlic, chiles, and spices, makes quick work of this flavorful stir-fry. Once opened, hoisin sauce should be stored in the fridge, where it will keep for months. Serve this dish with brown rice or soba noodles.

Rice Fried Vegetables

Rice Fried Vegetables

In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add, or augment the vegetables—just don’t subtract.

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Pineapple Fried Rice

The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.

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