Vegetarian Stir Fry

Sep 03, 2005 by Daniel Onley | 1 Comments| Share it:   



3 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 3

Filed Under


  • green pepper
  • orange pepper
  • red bell pepper
  • 2 full zucchinis
  • Half an onion
  • A head of broccoli
  • 14-16 pieces of asparagus
  • 2 cloves of garlic
  • 1/2lb of firm tofu
  • Wok oil (this is flavored oil, but any light oil is fine)
  • Low-Sodium Soy Sauce
  • Rice vinegar
  • Rice wine
  • Oregano
  • Black pepper
  • Ginger
  • Sesame seeds (optional)

Step 1

First step is the most time consuming, chop up all of the vegetables.


Step 2

Remember, a well cut pepper should come straight out.


Step 3

If you use the amount of vegetables I listed above, you should get an amount similar to this:


Step 4

The leftover trash rinds etc, dispose of them.


Step 5

Go ahead and add the oil to the wok and put it on a low heat, just to get the oil to a less viscous state and get your wok warmed up.


Step 6

Mince your cloves of garlic, and cut your tofu into small cubes.


Step 7

Make sure to store your tofu in fresh water! Tofu is only good for a few days after you open it, and if you don't use the rest by tomorrow, you have to change out this water.


Step 8

Place your tofu in the wok along with the garlic. Add 1 teaspoon of rice wine and 2 teaspoons of rice vinegar.


Step 9

Add oregano, black pepper, and ginger, I add these visually to my taste, so do so accordingly for your own tastes. Increase heat to medium and saute for a couple minutes.


Step 10

Add 2 tablespoons of soy sauce, increase the heat to maximum, then let sautee for a minute.


Step 11

Add the veggies! Place another teaspoon of rice wine in at this point if you would prefer a slightly less tangy stir fry.


Step 12

Add in additional oregano, black pepper, and ginger along with sesame seeds, and stir.


Step 13

Once your stir fry reaches this stage (3 or so minutes), you should notice a few things. One, the broccoli should start to shrink together, the onions should become less crisp, and the asparagus is at the point of no return. You can keep cooking if you really want to infuse the taste here, but you do so at the cost of mushy asparagus. The general rule of doneness still applies here, taste a few of the vegetables and see what you think.


Step 14

Serve it and enjoy! This is enough to easily feed a few hungry mouths around, or one really hungry person. As always, make sure to strain the stir fry well before placing in a serving dish, otherwise the bottom will sit in liquid and turn to mush before you get to it. Note, if anyone is wondering, I am using a cutting board. After dealing with too many wooden boards I finally just purchased a tempered glass cutting board. Not only does this make it easier to clean in the event you spill something, but its much less prone to retaining bacteria.

Now that you have learned how to make vegetarian stir fry, please be sure to view these other vegetable dish recipes. Also, you will love these Asian recipes.


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1 Comment

user does not have an avatar Valentin

Nov 02, 2010

I liked it. Should be refreshing and ginger.

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