Why We Love Vegan Stir Fry
We love quick dinners that are easy to make in 30 minutes or less on a busy weeknight. But just because a dish took barely any time or effort doesn’t mean it shouldn’t taste amazing! That’s why stir-frying is one of our favorite cooking methods: Ingredients are cooked super fast in a screaming-hot pan, either with oil or a complex sauce. The result is an impressively quick and delicious dish with bright flavors literally seared into the ingredients. Today, we’re sharing a foolproof recipe for one of our favorite sauces to include in any quick stir-fry dish. This Vegan Stir Fry Sauce is an all-purpose Asian-inspired sauce you can use with any combination of veggies, tofu, and protein. And it pairs perfectly with noodles or steamed rice!
Ingredients You Need
Unlike many traditional sauces used in stir fry dishes, this vegan version does not include any oyster or fish sauce. Instead, it uses soy sauce and a few key aromatics to create a bold, tangy flavor.
For the Homemade Vegan Stir Fry Sauce:
Soy sauce – low sodium Water – as a base Agave syrup – to lightly sweeten the sauce Garlic – minced Ginger – grated Cornstarch – or arrowroot powder, as a thickener Sesame oil – or other tasteless cooking oil Sriracha – or preferred hot sauce Vegetable base – you can also use bouillon Rice vinegar – or sub with apple cider vinegar
For the Vegetable Stir Fry Noodles:
Chopped vegetables – I used bell pepper, carrots, onion, snap peas, and broccoli Pasta noodles – I used spaghetti
How to Make the Easy Vegan Stir Fry Sauce
Truly, this no-cook sauce “recipe” could not be any easier. You’re going to want to keep this in stock at all times in your fridge! Step 1 – Prepare a clean pint jar or any container with a tight-fitting lid. Add all the stir-fry sauce ingredients to the jar. Step 2 – Screw the lid on tight and shake vigorously. And you’re done! It might look a bit thin now, but when it’s cooked, it will quickly thicken up in the heat. Refrigerate the sauce for up to 5 days, or use immediately to make vegetable stir fry noodles.
How to Make Stir-Fried Veggies with Vegan Sauce
Now you’re ready to make the vegetable stir fry noodles with homemade sauce! Step 1 – Place a large pot of water over high heat. Once it reaches a boil, cook the noodles according to the package directions, then drain and set aside. Step 2 – Meanwhile, heat a large wok, cast-iron skillet, or sauté pan over medium-high heat. As the pan heats, chop the washed and dried vegetables. Step 3 – Add the firmest vegetables to the hot pan and stir-fry for 2-3 minutes. Pro tip: Depending on your pan, you may need to add 1 teaspoon of oil. Step 4 – After the firm vegetables have begun to sear, add the softer vegetables and stir-fry for an additional 1-2 minutes. Step 5 – Stir in the sauce. Use the whole jar, or use only half if you do not plan to add pasta. Step 6 – Cook the vegetables in the sauce for 1-2 minutes, until the stir fry sauce starts to thicken. Step 7 – Then stir in the drained noodles. Once well coated, turn off the heat and serve immediately.
Looking for More Easy Plant-Based Dinner Recipes? Be Sure to Try:
Panang Curry Recipe with Crispy Tofu Spicy Vegan Ramen Crockpot Chickpea Curry Homemade Lo Mein Recipe with Vegetables Vegan Creamy Golden Vegetable Soup
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