203 stir fried vegetable recipes

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.

Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Stir-fried tofu and bean sprouts with serrano chiles, oyster sauce, and fish sauce. A fast Thai-style wok dish that's vegetable-forward, protein-rich, and ready in 10 minutes.

Wok-sauteed spinach with sliced onion in hot oil, stir-fried until just wilted. A fast, 3-ingredient side dish technique that works with any leafy green vegetable.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Asian sweet and sour bell peppers stir-fried with garlic, ginger, scallions, and a lemon-tamari-honey sauce. A quick low-calorie vegetable side for rice or noodle bowls.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.

Bok choy stir fry with bean sprouts and snow peas in a glossy chicken bouillon glaze. A quick vegetable side dish with crisp-tender texture, done in 20 minutes.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.