vegetarian stir fry

<p>15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!</p>

15 Minute Lo Mein

soy sauce (sub regular soy sauce if needed)

sesame oil

sugar

ramen noodles

vegetables

mirin

Sauce

Shake all the sauce ingredients together in a jar.

15 Minute Lo Mein Step 1

Noodles

Cook the noodles according to package directions. Drain and set aside.

15 Minute Lo Mein Step 2

Lo Mein

Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce &#8211; toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles &#8211; you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!

Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce - toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles - you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!

15 Minute Lo Mein Step 3

Thank you Lindsay for that nice recipe. I had no different soy sauces so I took the one I have at home, I also exchanged sugar for vegan honey (synthetic produced without bees). I also added a few more veggies because in our household we love veggies.  This is a keeper and will be made very soon again

Just made this with ricewine vinegar and agave nectar with rice ramen and its delicious! Also I didn't have the dark sky but will purchase this next time.

absolutely love everything about this recipe. delicious, decedent, i love the way the light and dark come together to create a beautiful array of flavours on my tongue. i cant believe that this is so easy!!! my kids love it

When it comes to the noodles, you said "grab a box of this ramen, too", no link or list of what noodles you had in mind. No picture either. Which one did you mean to recommend?

I am SO pumped to make this...and 15 minutes...my soul is literally jumping for joy. &lt;3

Love the 15 minute Lomein. Did a couple subs because on the fly but my husband liked it. Trying to eat primarily plant based and he begged me NOT to make any more beans!!  Thx!

Hi! I just made this Lo Mein recipe, using some rotisserie chicken for a quicker weeknight meal. Also, since i luuuuv the spicy sesame dressing from your Korean BBQ bowls, I added grated ginger, garlic and Sambal oelek to the sauce. Yum.

This was good. I used soba noodles. I used 3 T. of dark low-sodium soy sauce b/c I didn't have any light. I also didn't have any mirin, so I used 2 T. of marsala wine with 1 T. of sugar. I also added cubed tofu. It took a few minutes more than 15 but not double that amount or anything like that.

I meant to say 2 T. of marsala wine with 1 t. of sugar as per Cooking Light's Web site in place of the mirin. Mea culpa!

Your recipes are always simple yet gorgeous! Recently this particular lo mein has become my favorite weeknight dinner.

How yummy! You could not have convinced me as a kid that Lo Mein could be made this easily. What a simple recipe, I  am so excited to test this out.

https://content.jwplatform.com/videos/yFScuQEY.mp4

This 15-minute wonder is absolutely my new go-to for a quick summer Asian noodle stir fry. Lo Mein FTW!

Pinch Of Yum – Pearl River Bridge LoMein

This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

Soba Noodle Veggie Stir-fry

soba noodles

garlic

ginger

onion

bell pepper

broccoli florets

coconut aminos

Sriracha sauce (or less

creamy nut butter

Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.

While the noodles cook, heat the sesame oil in a large skillet over medium heat.

Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.

Strain the soba noodles and add them to the vegetables in the skillet.

Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.

Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.

15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!

https://content.jwplatform.com/videos/aBiwANeH.mp4

This best stir fry sauce is the only one you need from here on out. The perfect mix of garlic and soy, plus a hint of sweet and heat for the easiest, tastiest stir fry sauce that goes with just about any protein/veggie combo you can throw at it.

Stir Fry Sauce Recipe

soy sauce

rice vinegar

brown sugar

red pepper flakes (see note)

water

corn starch

bell peppers

mushroom

baby corn

snow peas

carrots

sesame oil (or olive oil)

green onions (for garnish)

In a medium sauce pan whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.

Bring sauce to a boil.

Stir together water and corn starch until dissolved. Stir into boiling sauce until thickened. Remove from heat and set aside.

Prepare the Sauce

Combine all the veggies you&#39;re going to use in a large skillet over medium heat.

Now, drizzle the vegetables with the oil and sauté them for 8-10 minutes, or until the veggies are easily pierced with a fork.

Add the stir fry sauce to the pan and give it a good stir. Simmer for 1-2 minutes, then garnish with chopped green onions and sesame seeds (optional) and serve.

Cook the Veggies

Chop Suey (Vegan) is delicious and packed with tons of vegetables and flavor. You’ll want more once you taste its delicious sauce.

Chop Suey (Vegan)

oz Baby Bok Choy (approx. 85 grams)

½ Cup Yellow Onion (thinly sliced)

Tbsp Garlic (minced)

pc King Oyster Mushroom

¼ ea Red Bell Pepper

¼ ea Green Bell Pepper

ea Baby Corn (fresh

Cup Mung Bean Sprouts

Cup Water

Tbsp Shiaxing Cooking Wine

Tbsp Vegan Oyster Sauce

Tbsp Hosin Sauce (*Note2)

Tbsp Light Soy Sauce

Tbsp Pure Maple Syrup (or 1 tsp sugar)

Tbsp Corn Starch

Preparation : clean and cut yellow onion, red and green bell peppers, king oyster mushrooms, and baby Bok Choy. Meanwhile, place all the ingredients for the stir-fry sauce in a bowl, combine all of them together then set aside. (*Note3)

Heat oil (*Note4) in a wok or skillet over high heat. Add sliced yellow onion, toss quickly, then top with tofu puffs. Cook for 1 minute, stirring constantly, until onion is starting to wilt.

Add green and red bell pepper strips, baby corns, and minced garlic. Stir constantly for a minute.

Add baby Bok Choy and cook for a few minutes until the stems are slightly softened.

Pour the stir fry sauce mixture into the work and mix well, making sure everything is coated with the sauce. Cook for 2-3 minutes until the sauce is thickened.

Add the mung bean sprouts and cook for 30 seconds. Dish up and serve! 

This zesty, spicy, flavorful stir fry has earthy mushrooms, crisp asparagus, and fiery ginger for a quick weeknight meatless meal that doesn't skimp on flavor.

Asparagus Mushroom Stir Fry

T toasted sesame oil

tsp rice wine vinegar, unseasoned

T soy sauce

T maple syrup (or sweetener of your choice)

tsp sriracha

cornstarch

T vegetable oil

mushrooms,

lb asparagus, trimmed and chopped into 2 inch pieces

2 inch piece of ginger, peeled and julienned

Sesame seeds (optional)

Make the sauce by combining the sesame oil, vinegar, soy sauce, maple syrup, sriracha, and water in a small bowl. Whisk in the cornstarch until fully incorporated and set aside.

Heat a large skillet over medium-high. Add the oil and wait for it to just start smoking. Add the mushrooms and spread into one even layer. Let cook, undisturbed for 2-3 minutes, or until they start to brown on the bottom (this will take less time the more room they have, so if you&#8217;re using a smaller pan, just be patient).

Toss in asparagus and ginger and cook, stirring occasionally for 3-4 minutes or until the asparagus is tender, but with a little bite left.

Add the sauce and turn off the heat. Stir to combine.

Serve over rice and garnish with sesame seeds.

We LOVE stir fry in our home and this looks like it would be a hit! No going wrong with asparagus and mushrooms :)

Mushrooms and asparagus make such a great duo! I love that this meal is so quick too, it will be perfect for a weeknight meal.

I still remember my first time attempting stir fry. It went horribly wrong because I didn't have all my ingredients prepped and ready to go. And the brown sauce looks so amazing, especially with the super bright green of the asparagus!

This is a great dish.  Asparagus and mushrooms sound like the perfect combo.  I definitely need to break out the wok and give this one a try!

Ok this is the best stir fry recipe I’ve ever come across! I did add some onions and switched out Sambal for the Sriracha. It was better then any take out we have ever had for sure. Definitely hitting repeat on this recipe. Thank you for helping me use up my asparagus.

This is the perfect recipe- quick and easy using items I have on hand regularly. To be honest, this is the first stir fry recipe I have used successfully- the right amount of sauce that is not too cloying or thick and the right amount of crispness with the asparagus- thanks for a fantastic recipe! This will be in regular rotation at my house.

Quick, easy, and delicious!  Thank you for posting!

Hi thanks for a fantastic recipe, just the right amount of sauce, not to sticky, however I fried tofu beforehand, removed it then proceeded to the veggies and added my cooked tofu, thanks!

Piping hot veggies and crispy pan-fried tofu are drenched in a savory ginger-garlic sauce to make this hearty and satisfying winter vegetable stir-fry.

Winter Vegetable Stir-Fry with Crispy Tofu

maple syrup

sriracha sauce (optional,

mushrooms

scallions (chopped, white and green parts separated)

broccoli

rice

sesame seeds

Begin by making the sauce. In a small bowl, stir together the soy sauce or tamari, rice vinegar, maple syrup, water, sriracha sauce, cornstarch, garlic and ginger. Set aside.

Next, make the stir-fry. Place the cornstarch into a medium bowl. Add the tofu cubes and toss a few times, to dredge the tofu cubes in cornstarch. Set aside the bowl, leaving the tofu cubes sitting in the cornstarch.

Coat the bottom of a large skillet with 2 tablespoons of canola oil and place over medium heat. When oil is hot, add mushrooms in a single layer. Cook until they begin to brown on the bottoms, about 5 minutes, then flip and cook until browned on opposite sides, about 5 minutes more. Remove the mushrooms from the skillet and transfer to a plate.

Coat the skillet with another 2 tablespoons of oil and raise heat to medium-high. Remove the tofu cubes from the cornstarch mixture, gently shaking off any excess cornstarch. Add the tofu cubes to the skillet in an even layer, cooking for about 10 to 12 minutes, and flipping 2 or 3 times to achieve browning on multiple sides. You can add a bit more oil to the skillet if it becomes too dry while the tofu cooks. Once tofu has finished cooking, remove it from the skillet and transfer it to a paper-towel lined plate.

If the skillet is dry at this point, add a dash or two of oil. Raise heat to high and add carrots and white parts of scallions, then stir-fry for 1 minute. Add broccoli, and continue to stir-fry until the veggies are tender-crisp and have brightened in color, about 3 minutes.

Add sauce to the skillet and cook just until it thickens, 1 to 2 minutes. Add the green parts of the scallions, and return the mushrooms and tofu to to the skillet. Flip a few times to coat everything in sauce.

Immediately divide onto plates and serve with rice and a sprinkling of toasted sesame seeds.

Teriyaki and yellow bean sauce add depth to this healthy - and super easy - noodle stir fry.

Veggie stir-fried noodles (Yasai yaki soba)

100 milliliters/3½fl oz ready-made teriyaki sauce

4½ tbsp yellow bean sauce

lemongrass

tbsp freshly grated root ginger

eggs,

green pepper, seeds removed, sliced

½ red pepper, seeds removed, sliced

onion, peeled, thinly sliced

spring onions, trimmed, sliced

mushrooms, sliced

garlic cloves, peeled, finely chopped

beansprouts

tbsp ready-made teriyaki sauce

vegetable oil

½ tsp sesame seeds, to serve (optional)

Torn-up tofu pan-fried into crispiness and made saucy, sticky, and sweet into this Sesame Apricot Tofu. An easy, simple vegetarian dinner that's deliciously saving my life!

Sesame Apricot Tofu 

olive oil

apricot preserves

cumin, paprika, and onion powder

garlic, grated (2 for more garlic flavor, obviously)

salt (more

cup rice

steamed green beans

chives and/or cilantro

Cut the tofu block in half horizontally (like a hamburger). If using extra firm high protein tofu, it helps to cut it in half again horizontally. Press the water out of the tofu by wrapping it in paper towels and setting a few heavy books on top of it. Let it stay like that for a few minutes while you prep the sauce.

Take each piece of tofu and gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Place the chunks in a bowl. Toss with soy sauce and a teaspoon or two of olive oil; then sprinkle with cornstarch and give it a few gentle tosses to coat.

Before your start browning your tofu, cook your rice according to package directions and start your green beans! Steam, microwave, sautè &#8211; whatever your preferred green bean method is.

In a nonstick skillet over medium high heat, heat the olive oil and then add the cornstarched tofu. Leave it undisturbed for a few minutes on each side, letting it get really nice and brown and crispy &#8211; this can take 10-15 minutes. Flip and repeat until the whole batch is browned and crispy.

Finally, add the sauce to the tofu and remove from heat &#8211; the pan will still be hot, so it&#8217;ll be sizzly and smell really good from the garlic. The sauce will coat the tofu right away. *heart eyes*

Top with the chives and/or cilantro and sesame oil. Serve with rice and green beans, and finish with more salt and lots of black pepper to taste. The tender crunch of the beans with the steamy rice and sticky tofu! SO good.

This was super delicious!!!  Tearing my tofu is the only way to go. I used a fig preserve that I had and added some coconut aminos liquid for a smokier taste.

thanks for the fig idea and the coconut aminos, leah. i loved it that way, too.

lindsay, this dish is sublime. thank you!

I made this today for lunch. It was my first time cooking with tofu so I knew it wasn't going to be perfect but it was pretty good and I learned what to adjust for next time! Next time I'll tear the bigger chunks even smaller so they crisp up more because the smaller crispy pieces had a nice chewy texture. The sauce was really good and would work with chicken., I had mines with leftover white rice and a side of sugar snap peas.

Are the calories for the rice and green beans too?

This was SO good. Added grated ginger and garlic to the sauce. Yum.

Made this last night for dinner! Hubs brought home orange marmalade instead of apricot preserves and dare I say it, it was very reminiscent of Trader Joe's orange chicken. Tearing the tofu created a nice texture and came together super easily. Will definitely make again, maybe with more preserves and more vinegar and a touch less cumin.

Loved this method of cooking the tofu, but I found the sauce to be bland.

I loved the texture of this dish, but the flavor was not my favorite. The cumin/paprika combo did not go well with the soy/rice vinegar/apricot flavors IMO. I think I would make it again but swap out those spices with ginger instead? but really great recipe as far as ease, technique &amp; texture!

I didn't have any cornstarch, so I used arrowroot.  The tofu didn't get particularly crispy,  but it did brown up.  I think I'll try  cornstarch the next time.

This is a keeper.  Outstanding.  I pressed the tofu overnight, used rice flour since I ran out of cornstarch and added some slivered carrots to the beans.  My family loved it.

Made this last night. Really enjoyed the texture of the tofu - I liked breaking it apart rather than cutting it into cubes. I think next time I would double the sauce - I wanted it to be more saucy. I also added red pepper flakes for more of a kick. Will make again!

I must be honest that I have not cooked tofu in YEARS after many disappointing recipes. However, this one looked so good that I did really want to try it. It is maybe the ultimate tofu recipe! Soooooo yummy and crunchy. I am a huge fan and will absolutely be making this again.

This was excellent. I love the texture of the tofu. So crispy on the outside and no spongey-tofu texture. I found the sauce a tad sweet, which could be due to the brand of apricot preserve I used maybe being on the sweet side. I might experiment with doing 1/4 cup preserves next time.

I don't think I will ever go back from this tofu method! Great texture. I loved this recipe! I added chili garlic sauce to the sauce instead of fresh garlic and for some kick. I also toned down the oil amounts a little bit to keep the calories a bit lower. But I did not skip the sesame oil drizzle at the end- that was delicious. Thank you yet again Pinch of Yum!!

We loved this. We subbed the cumin for ginger powder, but otherwise made as written and it turned out great! It’s definitely going into our regular rotation.

So so good! Currently eating the tofu straight out of the pan while I wait for my IP rice to finish. Tofu got super crispy and the sauce is delicious!! I will always use this method for cooking tofu now!

I enjoyed this way of making tofu, however I thought the sauce was underwhelming.

https://content.jwplatform.com/videos/XA7unwHv.mp4

Torn-up tofu pan-fried into crispiness and made saucy, sticky, and sweet into this Sesame Apricot Tofu. An easy, simple vegetarian dinner that’s deliciously saving my life!

Sesame Apricot Tofu

This easy tempeh stir-fry is healthier and more delicious than takeout – combining protein-rich tempeh with mixed veggies in a rich, savory brown stir-fry sauce. Enjoy it with rice or noodles for a satisfying vegan lunch or dinner in less than 30 minutes!

Top 15 vegetarian stir fry recipes from across the web

The most viewed vegetarian stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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15 Minute Lo Mein

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15 Minute Lo Mein

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Sesame Apricot Tofu

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Top 15 vegetarian stir fry recipes from across the web

The most viewed vegetarian stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Minute Lo Mein

Soba Noodle Veggie Stir-fry

15 Minute Lo Mein

Stir Fry Sauce Recipe

Chop Suey (Vegan)

Asparagus Mushroom Stir Fry

Winter Vegetable Stir-Fry with Cris...

Veggie stir-fried noodles (Yasai ya...

Sesame Apricot Tofu

Easy Tempeh Stir-Fry

Stir Fry Sauce

Easy vegetable stir-fry

Stir Fry with Zucchini Noodles (Rec...

Kimchi fried rice

Stir-Fried Green Beans with Tofu

The most viewed vegetarian stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine