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Spicy Vegetable Stir Fry

June 13, 2017 by Keri 5 Comments

Nothing makes a quicker dinner than stir-frying fresh veggies with a tasty sauce! This spicy vegetable stir fry is simple, healthy, and delicious!

 {Gluten-Free, Dairy-Free, Vegan}

Hello again, friends! How is your Tuesday treating you? Is it hot where you live? It’s currently 98º here! It’s been pretty hot over the last few days here, but it’s not super humid… so it doesn’t feel too crazy hot. 

Once the temperatures start climbing, my motivation for cooking starts declining. Even though the house is kept cool with air conditioning, I still have no desire to cook much when it’s hot outside. I’d much rather be outside enjoying the weather than stuck in the kitchen! Plus, I tend to have less of an appetite during summer and typically want light and veggie-packed meals. 

Which brings me to today’s recipe! What’s quicker and healthier than a simple stir-fry? Nothing people. Nothing at all. 

Spicy Vegetable Stir Fry

Not only is this recipe really quick and easy, but it’s vegan and super versatile. I get really into plant-based dishes throughout the summer… because.. hello! Fresh veggies!

This stir-fry has the last of the asparagus for the season, the last of the fresh spinach, as well as some mushrooms. You can swap out any of those for something else depending on what you have available and what season it is. Zucchini and peppers (and mushrooms) would be perfect for midsummer… broccoli and bok choy (and mushrooms!) for fall… you get the point. Mushrooms are the common denominator here. I like that they add a meat-like component, but if you don’t like them you can use eggplant or even tofu. Or, if you don’t care if this is vegan/vegetarian, you can use chicken, beef, or shrimp!

See how versatile this is?!

Start to finish, this recipe takes about 20 minutes. That includes the chopping of the veggies! SO, that means more time spent outside enjoying the summer, and less time in the kitchen. 

The sauce for this spicy vegetable stir fry is insanely simple… throw all the ingredients into a mason jar (or any container with a lid) and shake it up. Pour it over your cooked veggies and toss… then pile it on top of hot rice. Rice (white or brown) is a must, in my opinion, because it soaks up that delicious spicy sauce! You can also use quinoa, though. 

Finish off this tasty stir-fry with cashews, sesame seeds, and scallions for the perfect healthy meal! There’s just something about nuts sprinkled on a stir-fry that I just love. I’m all about that texture and crunch!

Meatless recipes don’t have to be bland or boring. In fact, I think meat eaters won’t even miss the meat in this stir-fry! Everyone will love this one! ?


Spicy Vegetable Stir Fry
2017-06-13 15:22:37
Serves 4
Nothing makes a quicker dinner than stir-frying fresh veggies with a tasty sauce! This spicy vegetable stir fry is simple, healthy, and delicious! {Gluten-Free, Dairy-Free, Vegan}
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 Cloves Garlic, very finely minced
  2. 1-inch Piece Ginger, grated or finely minced
  3. ¼ Cup Vegetable Broth
  4. 1 Tablespoon Rice Wine Vinegar
  5. 1 Tablespoon Gluten-Free Soy Sauce
  6. 2 Teaspoons Sesame Oil
  7. 1-2 Teaspoons Sriracha
  8. 1 Teaspoon Coconut Sugar
  9. ½ Teaspoon Cornstarch
  10. Extra-Light Olive Oil, for drizzling
  11. 3 Large Scallions, white part and about half of the green part, divided
  12. 1 Bunch Fresh Asparagus, chopped into bite-sized pieces
  13. 1 (8 oz.) Container Crimini Mushrooms
  14. 1 (10 oz.) Container Baby Spinach, roughly chopped
  15. Hot Cooked Rice*, for serving
  16. ¼ Cup Cashews, chopped
  17. Sesame Seeds, for garnish
Instructions
  1. Place the garlic, ginger, vegetable broth, vinegar, soy sauce, sesame oil, sriracha, coconut sugar, and cornstarch in a small mason jar. Cover tightly with the lid and shake to combine. Set aside.
  2. Heat a wok or large skillet over high heat until the pan is very hot. Drizzle in some oil (about ½ tablespoon) and add in the white part of the scallions and the asparagus, and season with salt and pepper. Stir-fry for about 1 minute, or until you get a little color on the asparagus; transfer to a bowl and set aside.
  3. Add another drizzle of oil to the pan and add in the mushrooms. Stir-fry the mushrooms until they start to soften and change color to a darker brown (they will start leaving off some liquid); about 5 minutes. Season with salt and pepper and then add the asparagus back into the pan along with the chopped spinach. Turn the heat off and pour in the sauce (give it another shake first) and stir the vegetables to wilt the spinach and coat everything in the sauce.
  4. Serve the stir-fry over rice and top each portion with cashews and sesame seeds, plus the green part of the scallions that you chopped earlier. Enjoy!
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Filed Under: Dairy-Free, Dinner, Gluten-Free, Healthy Choices, Lunch, Vegan, Vegetarian

« Chicken Enchilada Macaroni and Cheese
What I Eat: Quick and Healthy Meals »

Lovely comments

  1. Cheyanne @ No Spoon Necessary says

    June 15, 2017 at 4:10 pm

    It is definitely hot hot hoooot here today. But it’s also hella humid, so I don’t even want to play outside… unless it’s in a pool or at the beach! 😉 LOVING this stir fry! And I seriously adore that you made this spicy! Gimme all dat heat.. well, only where food is concerned and not the weather! Such a delicious dish, my dear! Cheers! <3
    Cheyanne @ No Spoon Necessary recently posted…Homemade Bacon, Bourbon & Brown Sugar Baked BeansMy Profile

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  2. Gayle @ Pumpkin 'N Spice says

    June 15, 2017 at 5:16 pm

    I love making stir fry, especially in the summer with all of the fresh veggies! This spicy version sound delicious! And I love that this is ready in just 20 minutes…my kind of mea!

    Reply
  3. Mary says

    June 15, 2017 at 10:49 pm

    Veggie stir frys make up about 90% of my dinner recipes. I try to mix it up, but that’s easier said than done. I love the asparagus and all those tasty scallions and you can never go wrong with mushrooms.

    Reply
  4. Victoria @ NatureImmerse says

    June 21, 2017 at 1:54 am

    I tried it with adding baked tofu to the finished stir-fry. It was great! I used red bell peppers in place of chiles. I recommend making sure you press the moisture from the tofu well. My was ok, but next time I’d like to get it crispier.
    Victoria @ NatureImmerse recently posted…Best Ice Hockey Skates Reviews 2017My Profile

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Trackbacks

  1. Dedalus Wine – Wine Club Dirt – July 2017 says:
    June 29, 2017 at 3:12 pm

    […] The Markowitsch winery, or “Weingut Markowitsch,” takes advantage of these conditions, especially in making it’s Gruner Veltliner. It is harvested at the end of October and fermented in steel tanks on its fine lees. On the nose you will find notes of green pear, ripe apples, and lime with a yeasty quality like rising bread dough. It is very lively on the palate with, zesty green fruit and a spicy easy finish. This is your drink now wine. It’s fresh and easy and enjoyable all summer long. Ideal pairings would include sushi or salad dishes, grilled pork tenderloin, or even a spicy stir fry from the wok. Try these recipes:Mustard-Dill Grilled Pork Tenderloin, Sesame Crusted Tuna Salad Bowl, Spicy Vegetable Stir Fry […]

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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