Looking for a 15-minute stir fry recipe? This keto vegan stir fry is made with colorful vegetables 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?”
“I don’t know! Whatever you want!”
By the time a decision is made, this meal could have been ready to eat, haha.
Originally published on September 16, 2016 at 3:34pm. Click here to see why this recipe was updated.
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! This tiny green things can help your body run more efficiently. Source: Organic Facts and Healthy Benefits Times.
Mushrooms – Mushrooms add a “meaty” texture to this vegan stir fry. It is so good for the gut and for 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.
Carrots – They are known for their Beta-carotene, but they have a lot more to give your body. They have fiber, potassium and help reduce cholesterol. Carrots and fennel pair really 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 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.
- 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. The mushrooms should be thinly sliced and broccoli should be in very small florets.
- Add salt and five spice powder. Cook on high for 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 keeping the heat at high.
- Finally, add the vinegar and coconut aminos (tamari or soy sauce can be used instead). Mix well and cook for 2 minutes.
Garnish with parsley and serve.
🔥 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 in 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 lid and spatula.
– Bell peppers
– Water chestnuts
– Shiitake or reishi mushrooms.
– Baby corn
– Cabbage (Chinese, purple or regular cabbage)
Use any vegetables you have on hand or that are in season. I find that it’s easy to use leftover veggies in this stir fry.
No, stir fry can taste great without using corn starch. 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 makes a good stir fry.
This powder is made from 5 different spices blended together 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.
👩🍳 Cookware tip: Stir fry always cooks better in a wok than any other pots or pans. It’s designed to cook equally and efficiently.
Sauces to flavor stir fry
- Black bean stir fry sauce is a really delicious and authentic way of flavoring stir fry. It’s vegan friendly and easy to make at home.
- Peanut satay sauce is a a nutty sauce because it’s made with peanuts and simple seasoning. It will give this vegan stir fry an exotic flavor.
- Spicy coconut lime sauce can be made with coconut milk and it will give the veggies an Island flavor.
- Sriracha sauce 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.
How to serve this stir fry recipe
Increase the protein content of this recipe by adding my tempeh and tofu crumbles. It adds more complete protein to this meal.
Make ahead and reheating
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 it in glass containers and then use it throughout the week. It helps to have them on hand because it prevents me from using ordering apps.
To reheat, transfer from the glass container to a wok 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.
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Lickety-Split Stir Fry Recipe
- 1 Stir Fry Wok 12″
- 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
- 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.
- 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.
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
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. Instead, I used rice wine vinegar and coconut aminos. Also, I removed the agave because I wanted to make this a sugar free meal.
Click here if you want to see the original recipe.