20 Best Chinese Vegetable Stir Fry Recipes

How can we be more healthy, eat more vegetables, less meat and fewer carbs but still have a tasty and satisfying meal?

A thing I often hear my non-Chinese friends say is that vegetable stir fries are one of their favorite ways to get their healthy greens and vitamins. I completely get this, because rather than steaming or boiling, stir-frying adds a whole new dimension of flavor to your plain, reliable vegetables.

And of course, who does stir fries best but China?!

Chinese cuisine often uses meat in its stir fries, but meat-free versions are just as good, if not better. You can get most of the greens at your local Asian market; the main thing is the seasoning that will utterly transform the way you look at vegetarian dishes!

20 Best Chinese Vegetable Stir Fry Recipes

20 Best Chinese Vegetable Stir Fry Recipes

Chinese Eggplant with Garlic Sauce

Eggplant grilled until crispy and smoky, and then cooked in a rich savory garlic sauce… probably the most indulgent vegan dish you will ever taste!

Chinese Eggplant with Garlic Sauce (vegan) - Cook crispy and flavorful eggplant with the minimum oil and effort | omnivorescookbook.com

Four-Ingredient Okra Stir-fry

If you haven’t tried okra before, this is how to do it right! Here it’s quickly cooked in a peppercorn and chili-infused hot oil until charred on the outside, giving it a smoky and spicy flavor.

Four-Ingredient Okra Stir-fry | omnivorescookbook.com

Bok Choy stir-fry with Crispy Tofu

The famous green vegetable of the East, spruce up your bok choi with a delicious meat substitute in the form of crispy tofu. The texture combination is unreal.

Stir Fried Bok Choy with Crispy Tofu | omnivorescookbook.com

Classic Tomato and Egg Stir-Fry (西红柿炒鸡蛋)

Sweet, sour and savory, tomato and egg stir-fry is classic, simple and delicious. No wonder it’s the dish that overseas Chinese students miss the most.

Classic Tomato and Egg Stir-Fry | omnivorescookbook.com

General Tso Tofu (Crispy Tofu without Deep Frying)

Do this classic takeout yourself at home with this great post-workout dish to boost your protein intake in the most delicious, healthy way.

Learn how to make extra crispy tofu with the minimum amount of oil and time without deep frying, plus the best General Tso sauce! {vegan, gluten-free}

Chinese Style Green Vegetables

Blending delicious garlic oil with soy sauce, you can create authentic Chinese restaurant dishes at home – and best of all, you can use any of your favorite vegetables!

Chinese Style Green Vegetables | Omnivore's Cookbook

Stir-Fried Cauliflower with Tomato Sauce

High in both vitamins and dietary fiber, the cauliflower absorbs the sweet-and-sour tomato flavor and retains its crunchy and crisp texture. A creative appetizer!

Stir Fried Cauliflower with Tomato Sauce | Omnivore's Cookbook

Szechuan Dry-Fried Green Beans (干煸豆角)

Dry-frying creates a crispy and charred surface on these green beans. But the real highlight is the Sichuan seasonings added just after to give an intense and pungent edge.

Chinese Dry-Fried Green Beans and Pork | Omnivore's Cookbook

Szechuan Eggplant (Yu Xiang Eggplant, 鱼香茄子)

You’ll never look at an eggplant in the same way again… when it absorbs the rich, spicy and fragrant flavors from the Sichuan sauce, this vegetable becomes utterly magical.

Szechuan Eggplant

Teriyaki King Oyster Mushroom

An easy vegetarian bowl that tastes even better than meat!

Teriyaki King Oyster Mushroom - A super easy way to cook king oyster mushrooms to make a vegan dish that tastes better than meat!

Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce 地三鲜)

An absolute staple in the northeast region of China, the combination of textures from these “Three Ground Treasures” is super hearty and filling.

Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce 地三鲜) - Vegan | Gluten-Free | Stir-Fry | Chinese Recipe

Shredded Potato Stir Fry (炝炒土豆丝)

Served as a side, these crispy matchstick potato slices are way better than fries and just as crunchy as vegetables.

A super fast way to cook and enjoy potatoes, with a new texture that will blow your mind. {vegan, gluten-free}

3-Ingredient Garlic Broccoli Stir Fry

Broccoli is one of the best vegetables for getting your iron… prepare it following this recipe which only uses THREE ingredients to make your new favorite dinner.

Use 5 minutes and 3 ingredients to create the best broccoli dish!

Chinese 4-Ingredient Fried Cabbage

Cabbage is boring, right? Wrong! Tossed at high heat and infused with aromatics, this side dish is smoky and sweet and utterly delicious.

Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet fried cabbage and makes a quick and delicious side dish.

Easy Swiss Chard Stir Fry

Using vegetables you can find locally, you can still recreate an authentic style Chinese stir fry. This beautifully colorful swiss chard takes only 5 minutes to cook.

Easy Swiss Chard Stir Fry - A delicious side dish that needs three ingredients and five minutes to cook. A great way to add vegetables to a weeknight’s dinner.

Stir Fried Green Beans with Ground Pork (豆角炒肉末)

OK, so this dish does incorporate a very small amount of meat… but if you’re 100% veggie you can substitute with tofu or leave it out – the green beans are the showstopper!

Stir Fried Green Beans with Ground Pork (豆角炒肉末) - a healthy dish that uses the minimum amount of protein to bring you the greatest satisfaction | omnivorescookbook.com

Chinese Vinaigrette Cabbage Stir Fry (醋溜卷心菜)

Cabbage again, but this time in a delicious, slightly sweet and spicy vinaigrette to give it an extra zing.

Chinese Vinaigrette Cabbage Stir Fry (醋溜卷心菜) - A simple and quick dish that makes cabbage richly flavored and addictive! | omnivorescookbook.com

Moo Shu Vegetables

Learn how to use wood ear mushrooms and lily flowers to add flavor and texture to your veggie dish like a real Chinese chef.

Moo Shu Vegetables - A quick and delicious dish that you can serve as a side or enjoy as a main | omnivorescookbook.com

Stir Fried Corn with Pine Nuts (松仁玉米)

Sweet corn kernels, pine nuts, cucumber, and carrot lightly seasoned with green onion, salt, and sugar to create a nutty and sweet meal.

Stir Fried Corn with Pine Nuts (松仁玉米) - The sweet corn kernels, pine nuts, cucumber, and carrot are lightly seasoned with green onion, salt, and sugar. Every ingredient comes together to create a hearty meal that is nutty and sweet | omnivorescookbook.com

Szechuan Pan Fried Peppers (Tiger Skin Peppers, 虎皮尖椒)

Blistered and tender, pan-fried to perfection – tossed in a sour and savory sauce, these peppers will add a hot sizzle to any dinner table.

Szechuan Pan Fried Peppers (Tiger Skin Peppers, 虎皮尖椒) - These peppers are pan fried until blistered and tender, then cooked in a sour, savory sauce. A great vegan dish that is hot, flavorful, and appetizing! | omnivorescookbook.com

20 Best Chinese Vegetable Stir Fry Recipes

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Share:

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

9 thoughts on “20 Best Chinese Vegetable Stir Fry Recipes

  1. Wei @ Red House Spice

    Wow! What a great collection of stir-fry dishes. A big congratulations on your upcoming book!! So happy to see cookbooks of real Chinese food are appreciated more and more in non-Chinese world. Look forward to reading your book!

    Reply
      1. Maggie

        Hi Peggy, I’ll release the cookbook in May (it’ll be an ebook). If you subscribe my newsletter, you’ll know once it’s released. Thank you 🙂

    1. Maggie

      Thanks so much for your support Wei! It took me forever to write the book and I’m glad it’s finally done. Hopefully I’ll able to release it in a few weeks once the editing and design is done 🙂

      Reply
  2. Tam

    Hi Maggie,

    In some of your recipes you have the whole red chili pepper in the final dish. I’m new to hot foods so I’m wondering if you’re supposed to eat them or are they there for presentation only. Thx

    Reply
    1. Maggie

      Hi Tam, for any recipes that use the whole red chili peppers (usually dried peppers), it’s only for presentation. Please do not eat them! The food will be a bit spicy and more fragrant when you use whole dried chili peppers. We usually don’t remove the pepper at the end of the cooking, because it shows the ingredients of the dish.
      Happy cooking Tam! And let me know if you have further questions 🙂

      Reply