Vegan Stir Fry Recipe with Ginger, Chilli and Lime

30th September 2018
vegan stir fry

Right from my very first recipe of vegan spaghetti bolognese, I have said that it’s often the simplest food that are the most delicious. A good vegan stir fry has been my go to for many years when in need of a quick fix of a load of delicious vegetables. Although it isn’t complicated, this recipe packs a real punch of flavour that’s worth the time it takes to pull together. Once you have everything chopped, you can have this vegan stir fry on the table in 10 minutes so it’s a great one to have in your back pocket if you are time-poor.

A vegan stir fry is incredibly versatile so you don’t have to limit yourself to just the vegetables that I have listed below. The general rule is to start with the vegetables that take the longest to cook and work backwards so whatever you build in, just keep that in mind. Use up anything that you have lying around and the strong ginger, chilli, garlic, coriander and lime will pull it together into a delicious meal. I have added everything from broccolli to carrots to spinach in the past – it’s very hard to get wrong!

Vegan stir fry is also a great one pot wonder when you are looking to minimise on the washing up and maximise the output. I always make this in bulk too so you can get a load of lunches out of one cooking session if you are heading into a busy week.

If you have any questions about the recipe or if you’re not sure how to adapt it to what you have leftover at home, get in touch and I’ll help in any way that I can. If you like my food, why not follow me on Instagram to see all of my latests tests before they become recipes.

Print Recipe
Vegan Stir Fry
vegan stir fry
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 2 tbsp vegetable oil
  • 2 Onions diced
  • 4 cloves garlic minced
  • 1 small chilli minced
  • 2 thumb sized pieces ginger minced
  • 3 bell peppers sliced into strips
  • 150 grams mangetout whole, ends cut off if necessary
  • 100 grams baby corn roughly sliced
  • 300 grams mushrooms sliced
  • 2 handfuls fresh coriander roughly chopped
  • 4 tbsp soy sauce
  • 1 tbsp lime juice 1 tbsp = roughly 1/2 a lime
  • 300 grams straight to wok noodles
  • black pepper
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 2 tbsp vegetable oil
  • 2 Onions diced
  • 4 cloves garlic minced
  • 1 small chilli minced
  • 2 thumb sized pieces ginger minced
  • 3 bell peppers sliced into strips
  • 150 grams mangetout whole, ends cut off if necessary
  • 100 grams baby corn roughly sliced
  • 300 grams mushrooms sliced
  • 2 handfuls fresh coriander roughly chopped
  • 4 tbsp soy sauce
  • 1 tbsp lime juice 1 tbsp = roughly 1/2 a lime
  • 300 grams straight to wok noodles
  • black pepper
vegan stir fry
Instructions
  1. Add the vegetable oil to a large heavy based pan (or a wok if you are using gas) over a high heat.
  2. Add the onion, garlic, chilli and ginger once the oil is hot and cook for 2 minutes, regularly stirring.
  3. Add the peppers, and cook for another 2 minutes.
  4. Add the mangetout and baby corn and cook for another 2 minutes.
  5. Add the mushrooms and cook for a further 2 minutes.
  6. Add the noodles, coriander, soy sauce, lime juice and pepper to taste. Cook for a final 3 minutes, or as long as it takes for the noodles to cook properly, and serve.

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