Looking for a 15-minute stir fry recipe? This keto vegan stir fry is made with fresh veggies and simple spices. It’s a quick and easy dinner that is healthy and nutritious.
“What’s for dinner tonight?”
“I don’t know, what do you want?”
By the time a decision is made, this meal could have been ready to eat, haha. This easy recipe is a perfect dinner for the whole family on a busy weeknight!
The best part is that it’s made with lots of veggies, doesn’t take too much work, and is packed with so much flavor. The entire family will request it on a regular basis.
Originally published on September 16, 2016 at 3:34pm. Click here to see why this recipe was updated.
Ingredients
Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.
Snow peas – Did you know that snow peas are a nutrition powerhouse? They have Vitamin A, Vitamin C, Iron, Potassium and fiber! These tiny green peas can help your body run more efficiently. Source: Organic Facts and Healthy Benefits Times.
Edamame – They are a complete protein and one of 8 complete protein sources for vegans. They cook easily and taste so good. They can be flavored with Thai flavors or Japanese flavors.
Mushrooms – Mushrooms add a “meaty” texture to this vegan stir fry. It is so good for the gut and the heart. They are also rich in selenium and choline. You have to try this warm mushroom salad. Source: Medical News Today and BBC Good Food.
Broccoli – Cruciferous Broccoli is a super food for a good reason. It’s rich in Vitamin C, B Complex, E, and A, good enzymes, and fiber. I love cooking broccoli in Instant Pot. Source: Gardening Channel and Harvard Health. Buy organic from your grocery store or farmer’s market.
Carrots – They are known for their Beta-carotene, but they have a lot more to give your body. They have fiber, and potassium and help reduce cholesterol. Carrots and fennel pair well together. Source: Cleveland Clinic and Real Simple.
Radishes – One of the most surprising benefits is that it will help reduce mucus. It’s so great for the lymphatic system because it helps in promoting drainage. I love roasting radishes in butter. Source: Dr. Berg and Taste of Home.
🔪 Substitution tip: Have all your stir fry vegetables chopped and ready to go before you heat the wok. This meal cooks fast, so you don’t want to chop while the vegetables have started cooking. Cut them and put in a large bowl, ready to go.
Instructions
- Heat your wok on high for 30 seconds. Add avocado oil (or sesame oil), garlic, and fresh ginger to the hot pan and give it a quick stir. Cook for 30 more seconds and move the ingredients to the side of the wok.
- Set the heat to medium heat and add the mushrooms and broccoli florets. Make the heat high again.
- Add salt and five-spice powder. The cooking time should be 4 minutes, stirring frequently.
- Add edamame and radishes. Use frozen edamame and do NOT thaw them beforehand. Cut radishes into thin slices.
- Add the carrot sticks and snow peas. Gently mix everything and keep the heat high.
- Finally, add the vinegar and coconut aminos (tamari or low sodium soy sauce can be used instead). Mix well and cook for 2-3 minutes.
Garnish with parsley, sesame seeds, and green onions before serving. Handle the hot skillet carefully.
🔥 Handy Tip: Keep the heat at high during the whole cooking process. Keeping the heat even makes this stir fry cook evenly and quickly.
Answering Common Questions
Sugar snap peas are thicker and can be split open to expose the inner peas. Sugar snap peas are very thin, almost like a leaf. They are harder to split open and also, the peas inside are very tiny. Sugar snap peas are a little on the sweeter side.
Stir fry is best cooked in a wok because it will cook the ingredients evenly and quickly. So, I highly recommend using a wok like this (Affiliate Link) Wok Pan with a lid and spatula. You can try cooking it in a large skillet or a sheet pan.
– Artichokes
– Shiitake or reishi mushrooms.
– Baby corn
– Cabbage (Chinese, purple, or regular cabbage)
– Bell peppers (red bell pepper, preferably)
– green beans, yellow onion, baby bok choy, etc.
– Chinese cooking wine, dry sherry, or olive oil.
Use any vegetables you have on hand or that are in season. Or, try something exotic like stir fried morning glory which is made with water spinach.
I find that it’s easy to use leftover veggies in this stir fry.
No, stir fry can taste great without using cornstarch. Corn starch is added to thicken the sauce and make it more sticky. But, that is not important to having a good stir fry. Ultimately, it’s the ingredients and the seasonings mixture that make a good stir fry. I like to keep this a low-carb stir fry recipe.
This powder is made from 5 different spices blended and it’s most commonly used in Chinese cooking. The 5 spices blended are fennel seeds, star anise, ginger, cloves and cinnamon. It’s easy to find in the spice section of your supermarket or big box stores. You can also
👩🍳 Cookware tip: Stir fry always cooks better in a large wok than in any other pots or pans. It’s designed to cook equally and efficiently. Plus, it’s less dishes to wash.
Other stir-fry sauce recipes
The good news is that this stir fry can be flavored in different ways. Whatever sauce you use, it will make this a very delicious weeknight meal.
- Black bean stir fry sauce is a delicious and authentic way of flavoring stir fry. It’s vegan-friendly and easy to make at home. The sauce ingredients are easy to find..
- Peanut sauce is a savory sauce with a delicate nutty flavor. It will give this vegan stir fry an exotic flavor.
- Spicy coconut lime sauce is a flavorful sauce made with coconut milk and it will give the veggies an Island flavor.
- Sriracha or chili garlic sauce adds a little kick to this vegan stir fry. It’s a real taste pleasure for the taste buds.
- Soy-free teriyaki sauce gives this stir fry an authentic flavor without any of the bad ingredients.
Recently, I discovered this delicious sweet chili sauce by Nicole and decided to flavor my stir-fry with it. Boy, was the most perfect weeknight meal!! It had a sweet and spicy taste that just made me so happy. Or, you can always go the teriyaki route. This easy pineapple teriyaki sauce which adds a tangy and sweet flavor to the stir fry.
How to serve this stir fry recipe
I prefer eating this broccoli stir fry by itself. Don’t like to eat it by itself? Then, it can be served with rice like pineapple fried rice, basmati rice or mushroom fried rice, brown rice, or even cauliflower rice.
Traditionally, udon noodles, stir fry noodles, or rice noodles are served with it. If you are looking for keto-friendly noodles, try it with (Affiliate Link) shirataki noodles.
If you like other stir fry recipes, try this super easy eggplant stir fry. It’s great by itself or serve it with coconut rice.
Increase the protein content of this recipe by adding my tempeh and tofu crumbles. It adds more complete protein to this meal. This bok choy and tofu stir fry is also a good vegan protein meal that will satisfy everyone.
This recipe is also perfect for a last minute date idea. Cook it along with your love for the perfect bonding time. Dice the ingredients together and it will be a memorable night. Get even more last minute date ideas on Forgetting Fairy Tales’s blog.
Make ahead and reheat
One of the main reasons you will love this recipe is because you can make it ahead of time and use it in meal prep recipes. I put leftovers in an airtight glass container and use them throughout the week. It helps to have them on hand because it prevents me from using ordering apps.
Transfer from the glass container to a wok to reheat and cook for 3 minutes. Or, you can put it in a 250°F (121°C) preheated oven. Heat for 4-5 minutes.
DO NOT microwave the veggies. They cook unevenly and it also zaps out the nutrition.
Sharing is caring
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Stir Fry Recipe
Equipment
Ingredients
- 2 Tbsp avocado oil
- 3 cloves garlic
- 4 slices ginger thinly sliced, like thickness of a quarter.
- 5 mushrooms thinly sliced, like thickness of a quarter.
- 1/2 cup broccoli florets chopped into small florets
- 1 Tbsp salt I use pink salt
- 2 Tsp five spice powder
- 1/2 cup edamame keep them frozen, do not thaw
- 3 radishes thinly sliced
- 1 cup shredded carrots
- 3 oz snow peas
- 2 Tbsp coconut aminos soy sauce for non-keto
- 1 Tbsp rice vinegar yes, it's keto friendly
Instructions
- Cut the mushrooms into thin slices (about the thickness of a quarter), cut the broccoli into tiny florets and cut the radishes into thin slices.
- Heat your wok on high for 30 seconds.
- Add the garlic and ginger to it and give it a quick stir. Cook for 30 more seconds.
- Add the mushrooms and broccoli.
- Add salt and five spice powder.
- Cook on high for 4 minutes, stirring frequently.
- Add edamame and radishes.
- Add the carrot sticks and snow peas.
- Gently mix everything and keeping the heat at high.
- Finally, add the vinegar and coconut aminos.
- Mix well and cook for 2 minutes.
Video
Notes
- Don’t have coconut aminos? Use tamari or soy sauce. Tamari is keto friendly, but soy sauce isn’t.
- Stir fry always cooks better in a wok than any other pots or pans. It’s designed to cook equally and efficiently. if you don’t have one, use a pan with curved, raised sides.
- Have all your ingredients chopped and ready to go before you heat the wok. This meal cooks fast, so you don’t want to chop while the vegetables have started cooking.
- Keep the heat at high during the whole cooking process. Keeping the heat even makes this stir fry cook evenly and quickly.
Nutrition
Version 1
From time to time, I will go through old recipes to update the content. Sometimes, I update just the images and sometimes, I give the recipe a complete makeover. I didn’t want it to take a long time to make, so I converted it into a quick 15 minute meal.
For this recipe, I kept the vegetables and also added more veggies. But, the big change is in the flavorings. I removed the soy sauce and balsamic vinegar and bad vegetable oil. Instead, I used rice wine vinegar, coconut aminos, and less oil. Also, I removed the agave because I wanted to make this a sugar-free meal. If you have to use sugar, go with brown sugar for best results.
Click here if you want to see the original recipe.
My brother-in-law is vegan so I’m always looking for new recipes to try out when he and my sister come to town for a visit. This was perfect and so delicious – I didn’t even miss not having any meat! Will definitely be making this veggie stir fry again – loved all the different textures and flavors!
Thank you, Sarah.
This stir fry is absolutely delicious! It’s so fresh tasting, and I love the flavor the touch of ginger added. Such a great weeknight meal.
Thank you, Amanda.
So easy and delicious. I didn’t have a wok, so I used a large skillet, and it worked well. Will make this again soon.
Thank you, Sara.
This was so good! I had it with some rice for dinner, and it was such a great way to use many different types of vegetables. My whole family thought this was delicious, and I cant wait to try it again soon!
Thank you, Jenn.
This stir fry is so good!!! I served it with beans and brown rice and it was so filling and delicious!!!
Thank you, Ali.