Stir Fry Vegetables with Peanut-Hoisin Sauce (2024)

These stir fry vegetables are easy to prepare and super healthy with a variety of colourful veggies. The tasty peanut-hoisin sauce can be made ahead and kept in the fridge to add to a quick weeknight dinner.

Vegetable stir fry is an easy dinner idea and a great way to use up any leftover vegetables in your fridge.

Stir-fried vegetables are a key component in my ramen stir fry and my almond butter noodles recipes.

There are so many different vegan stir fry sauces you can use on veggies, but for this recipe I used a peanut stir fry sauce that I adapted from my hoisin peanut tofu bowls recipe.

The sauce is so versatile; not only is it good on stir-fried veggies and fried tofu, you can also toss noodles in it.

What are good stir fry vegetables?

You can use just about any vegetable in a stir fry. I like to select a variety of vegetables of differing textures as well as aromatics for flavour.

Good options are broccoli, carrot, bell pepper, mushrooms, snow peas and baby corn.

You could also use cauliflower, asparagus, green beans, water chestnut, zucchini, eggplant, cabbage, bean sprouts, and even leafy greens like spinach and kale.

What order to stir fry vegetables?

Start with some onion first. I used scallions so I started with the white and light green parts. You can also use any kind of onions finely diced.

Next I do the mushrooms to allow them to brown and release a lot of their liquid.

Then add hard vegetables like broccoli, carrots and peppers.

Next come the tender vegetables that cook the quickest like snow peas and baby corn.

Finally, since I often accidentally burn them, I make a space in the centre of my wok to fry the ginger and garlic last.

For garnish I sprinkle over the dark green stems of the scallions.

Tips for stir fry vegetables

• Chop and measure all the veggies before you start frying
• Cut the veggies more or less the same size so they cook evenly
• Dry the veggies off so they fry rather than steam. A salad spinner is good for this or just pat them with a towel.
• Get your wok or saute pan smoking hot before you start
• Add the oil after the pan is hot
• Use an oil with a high smoke point such as canola, vegetable or sunflower
• Keep everything moving in the pan and pay attention so it doesn’t burn
• Add the vegetables from hardest to softest as indicated above
• Finally add the sauce. This recipe doesn’t require heat to thicken the sauce so you can turn the heat off before adding the sauce so that it doesn’t burn

This peanut-hoisin sauce recipes makes enough for two stir fry’s. It’s also great over fried tofu, which you can add to a Buddha bowl. The sauce keeps well in the fridge for up to a week.

Serve your stir fry vegetables over rice and garnish with green onion and sesame seeds.