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15-Minute Vegan Asian Stir Fry

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5 from 1 vote

Whether you just want a super flavorful yet easy meal for yourself or you’re planning on having guests over, this 15-Minute Vegan Asian Stir Fry fits the bill either way!

15-Minute Vegan Asian Stir Fry on a plate

I feel it’s time I share with you one of my favorite last-minute, go-to, super-quick, flavor-bursting, Asian-inspired dishes that has solved my “what-the-heck do I cook this time??” dilemmas on many occasions!

Why this Recipe Works:

  • The inspiration for this dish came from my 95-year-old Grandma Norma.  This woman is a whiz in the kitchen and I’ve learned so many tricks and tips from her over the years. One of them being this:
    Orange Marmalade + Soy Sauce + Sautéed Vegetables = A super easy and delicious stir fry!
    So I took this inspiration and put my own spin on it.
  • The sauce is the perfect sweet and salty combo and really soaks into the veggies. YUM.
  • This stir fry is so good, it will definitely knock out those restaurant take-out cravings, and in less time (and for less calories), too!

What veggies go best with this recipe?

  • You can use any vegetable combo you’d like in this recipe, and it will turn out great. Broccoli is one of my favorites since it really soaks up the sauce, but I love to use carrots, any color bell peppers, snap peas, bamboo shoots, asparagus, cauliflower, corn, water chestnuts, chopped cabbage, green beans… the list goes on and on!

Looking for other easy vegan dinners? Then you have to try my:

How to Make My 15-Minute Vegan Asian Stir Fry:

1. Heat a large skillet lightly coated with oil or cooking spray over medium-high heat for about 30 seconds.  Not into oil? No prob – a couple tablespoons of water will do the trick, as well. Then, add the prepped vegetables and spread them out into as much of a single layer as possible.  I like using broccoli, carrots and asparagus…

Cut up carrots, broccoli, and asparagus

But you can’t go wrong with red bell pepper, broccoli and sugar snap peas, either!

Cut up broccoli, red bell pepper, and snap peas in a pan

I usually always include broccoli because this veg soaks up the juices in this dish quite splendidly.

Now, I know this is called a “stir fry”, but at this point we’re actually going to just let these veggies be for about 4 minutes without touching them so they can get some char going.

2. Meanwhile, stir together the onion powder, garlic powder and ground ginger in a pinch bowl and then sprinkle it evenly over the surface of the vegetables.

Carrots, broccoli, and asparagus sprinkled with seasonings

3. After those 4 minutes, take a large spatula and do your best to flip the vegetables over.  The goal is to now let the other side get some brown color going!  We’ll let this go for another 3 – 4 minutes.

4.  While you’re waiting, combine the marmalade, soy sauce (or substitute) and water in a small bowl to create our sauce.  This is also a good time to prep and measure out the black beans, if you haven’t already.

5. Once those 3 – 4 minutes are up, give those vegetables a good stir and then add the sauce and black beans.  Stir a couple more times and then turn the heat down to low. Simmer for about 2 minutes.

6.  Pile some cooked rice or quinoa on a plate or in a bowl and add generous helpings of the vegetable stir fry right on top. Serve immediately.

I hope you love this dish as much as we do!

15-Minute Vegan Asian Stir Fry on a plate

15-Minute Vegan Asian Stir Fry on a plate

Top Tips for Making my 15-Minute Vegan Asian Stir Fry:

  • Like a little heat?  Add a pinch or two of red chili flakes to the mix.  That’s my husband, Jeff’s, favorite way to go.
  • To make it even more hearty, you can add some tofu or tempeh, as well.
  • Great for meal prepping, this stir fry keeps in the fridge for about four days. The veggies will continue to soak up the sauce as time goes on.
  • When shopping for orange marmalade, be sure to avoid anything with high fructose corn syrup in the ingredients, if you can.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

15-Minute Asian Stir Fry

15-Minute Vegan Asian Stir Fry

Whether you just want a healthy, satisfying meal for yourself or you're planning on having guests over, this 15-Minute Vegan Asian Stir Fry fits the bill, either way!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Stir Fry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3

Ingredients

  • cooking spray, oil or water
  • 6 - 7 c. of three different types of vegetables Chopped into bite-sized pieces. My favorite vegetables to use in this dish are broccoli, carrots, sugar snap peas, asparagus or red bell pepper, but feel free to get creative!
  • 2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground ginger
  • 1/3 c. orange marmalade
  • 3 Tbsp. soy sauce (45 ml) Tamari or Bragg's Aminos
  • 3 Tbsp. water (45 ml)
  • 15 oz. can black beans drained and rinsed
  • 3 - 4 c. cooked rice or quinoa (552 g - 736 g) heat up the frozen type when in a pinch
  • Optional - for some heat, a couple pinches of chili flakes

Instructions

  • Heat a large skillet lightly coated with oil or cooking spray over medium-high heat for about 30 seconds.  Not into oil? No prob - a couple tablespoons of water will do the trick, as well. Then, add the prepped vegetables and spread them out into as much of a single layer as possible.  
  • At this point we're actually going to just let these veggies be for about 4 minutes without touching them so they can get some char going.
  • Meanwhile, combine the onion powder, garlic powder and ground ginger in a pinch bowl and then sprinkle it evenly over the surface of the vegetables.
  • After those 4 minutes, take a large spatula and do your best to flip the vegetables over. Let this side cook for another 3 - 4 minutes.
  • While you're waiting, combine the marmalade, soy sauce (or substitute) and water in a small bowl to create our sauce. Measure out the black beans, if you haven't already.
  • Once those 3 - 4 minutes are up, give those vegetables a good stir and then add the sauce and black beans.  Stir a couple more times and then turn the heat down to low. Simmer for about 2 minutes.
  • Pile some cooked rice or quinoa on a plate or in a bowl and add generous helpings of the vegetable stir fry right on top!  Serve immediately.

Video

Notes

  • Like a little heat?  Add a pinch or two of red chili flakes to the mix.  That's my husband, Jeff's, favorite way to go.
  • To make it even more hearty, you can add some tofu or tempeh, as well.
  • Great for meal prepping, this stir fry keeps in the fridge for about four days. The veggies will continue to soak up the sauce as time goes on.
  • When shopping for orange marmalade, be sure to avoid anything with high fructose corn syrup in the ingredients, if you can.
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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Comments

Gail Stetson

When will you come out with a cookbook?

Reply

Audrey Dunham

It’s definitely on my list of things to do! Perhaps in the next year or so. Thanks for asking!

Reply

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