Main Dishes
Nourishing Vegetable Stir Fry Recipe
Prep
15 minutes
Cook
20 minutes
Yield
4
This easy, nourishing vegetable stir fry recipe is loaded with veggies and a flavorful sauce. It's versatile and a great, quick meal!
Does anyone else turn to an easy stir fry when they don’t know what else to make? It’s because they’re so easy and versatile. They’re also a great way to clean out the veggies in your fridge. This vegetable stir fry recipe is slightly elevated but still super easy. It’s great for a healthy, nourishing weeknight meal when you have no time to pull something together.
Why you’ll love this vegetable stir fry recipe:
- Quick: Seriously you can make this recipe in only 35-minutes. That’s it!
- Get Creative: This vegetables stir fry recipe allows you to get creative. You can add in any veggies you have, add in whatever protein you like, and use rice instead of noodles
- Healthy: A stir fry is a great way to get a bunch of veggies into your diet. With a good sauce, you can even get the picky eaters eating veggies.
Ingredient Notes:
Tamari: A soy sauce-like product that is a by-product of making miso. It’s made with soybeans and has a similar flavor to soy sauce. So if you don’t have tamari on hand, you can easily substitute it with regular soy sauce.
Sambal Oelek: You can find this in most international food aisles, or near the siracha! Sambal oelek is a chili sauce or paste made from a variety of chili peppers with other ingredients like garlic and ginger to make it extra flavorful.
How to make this vegetable stir fry recipe:
- Whisk the sauce ingredients together and set aside: 1/3 cup tamari, 2 tbsp coconut palm sugar, 1 tbsp sambal oelek, 2 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp fish sauce.
- Prep the noodles by placing them in a large bowl or pot, pouring over boiling water and soaking according to package instructions. The noodles should be tender, not mushy when done. Drain and set aside in a bowl. Mix with a drizzle of sesame oil so they don’t stick together.
- To a large frying pan add your choice of oil and heat to medium-high. Once hot, turn to medium heat and add minced garlic and cook 1-2 minutes, until fragrant.
- Add in cauliflower florets and carrots, season with 1 tsp salt and ground pepper and saute until slightly tender but still a bit of crunch, 4-6 minutes. Add in the mushrooms, saute for 5 more minuntes or until tender. Finally add in the cabbage and kale to just wilt, about 1-2 minutes.
- Add in the cooked noodles and stir fry sauce. Saute for a couple minutes, tossing gently (tongs work great), until noodles are warmed through and everything is coated with sauce. Optional: garnish with dehydrated garlic.
Expert Tips & FAQ:
Add Protein: Top this stir fry with your favorite protein such as chicken, beef, or tofu!
Are your vegetables not softening fast enough when cooking? Try adding a few tablespoons of water and putting a lid on for a few minutes to help the veggies steam before going to the next step of the recipe.
Storage: Leftovers keep in the fridge for 3-4 days. Best reheated on low in a frying pan.
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Nourishing Vegetable Stir Fry Recipe
Ingredients
- 2 tbsp avocado or sesame oil
- 4 cups cooked wide rice noodles
- 4 garlic cloves, minced
- 2 cups small cauliflower florets
- 1 cup chopped carrots, cut in half moons or circles about 1-2 large carrots
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 cups sliced mushrooms
- 1 cup chopped cabbage
- 1 cup chopped kale
- optional garnish: dehydrated garlic
For the sauce:
- 1/3 cup tamari
- 2 tbsp coconut palm sugar or brown sugar
- 1 tbsp sambal oelek
- 2 tbsp rice wine vinegar
- 1 tbsp corn starch
- 1 tsp fish sauce
Instructions
- Whisk the sauce ingredients together and set aside: 1/3 cup tamari, 2 tbsp coconut palm sugar, 1 tbsp sambal oelek, 2 tbsp rice wine vinegar, 1 tbsp cornstarch, 1 tsp fish sauce.
- Prep the noodles by placing them in a large bowl or pot, pouring over boiling water and soaking according to package instructions. The noodles should be tender, not mushy when done. Drain and set aside in a bowl. Mix with a drizzle of sesame oil so they don’t stick together.
- To a large frying pan add your choice of oil and heat to medium-high. Once hot, turn to medium heat and add minced garlic and cook 1-2 minutes, until fragrant.
- Add in cauliflower florets and carrots, season with 1 tsp salt and ground pepper and saute until slightly tender but still a bit of crunch, 4-6 minutes. Add in the mushrooms, saute for 5 more minuntes or until tender. Finally add in the cabbage and kale to just wilt, about 1-2 minutes.
- Add in the cooked noodles and stir fry sauce. Saute for a couple minutes, tossing gently (tongs work great), until noodles are warmed through and everything is coated with sauce. Optional: garnish with dehydrated garlic.
