Chinese Vegetable Stir Fry Recipes

Why I Love Vegetable Stir Fry Recipes

Stir fry cooking has always been a steady thread in my life, no matter where I’ve lived. I grew up watching my mom stand over a wok in our family kitchen in Beijing, turning simple vegetables into a colorful plate that was full of flavor and nourishment. Today, as a working mom, stir frying helps me bring more vegetables onto the table without overthinking. I love how easy it is to build a balanced meal with just a few simple ingredients, especially when time is short or the fridge looks uninspiring.

I think stir fries make it easy to eat healthier, enjoy vegetables in new ways, and satisfy everyone at the table, kids included. It also has become my easiest way to bring the soul of Chinese home cooking into any kitchen I step into. The familiar sizzle of garlic hitting a hot wok, the fragrant of fresh ginger, the savory depth of soy sauce, and the brightness of scallions always take me back to the meals I grew up eating in Beijing. These ingredients are the foundation of so many stir fry dishes in my collection.

Since my early days of blogging, I have been collecting and refining stir fry recipes that reflect how I actually cook at home. Today I am sharing my 20 favorite Chinese vegetable stir fry recipes that I make often. They are ready in 30 minutes or less, and I genuinely recommend adding them to your own cooking routine. Just like my friends who did not grow up with Chinese cooking, you might be surprised by how stir frying makes even simple vegetables interesting. It adds a whole new dimension of flavor that steaming or boiling just can’t match.

20 Best Chinese Vegetable Stir Fry Recipes

Over time, I’ve learned a few helpful tricks: prep everything ahead since the cooking moves fast, use a high heat oil for the best sizzle, slice vegetables evenly, and keep the sauce simple so the ingredients speak for themselves. Now, go ahead and explore my 20 stir fry dishes that highlight vegetables in fresh and delicious ways.

Cabbage Glass Noodles Stir Fry

For me this recipe represents a genuine weekday dish that still holds the comfort of home cooking. I grew up surrounded by vegetable dishes at the dinner table, and this cabbage and glass noodle stir fry reminds me of my mom’s meals where simple ingredients spoke volumes. It takes only 15 minutes total, yes that’s right! Also, it is far from complicated but still rooted in the way I learned to cook.

What I love about this dish are the three core ingredients that make it work. The mung bean vermicelli, or glass noodles, turn silky as they absorb the sauce. The cabbage I cut into half inch pieces keeps its crunch and sweetness. And the garlic (with dried chili if you want a little heat) adds that familiar aroma I associate with Chinese home kitchens. I often serve this on its own for a light meal or with steamed rice and a protein for something more substantial.

The reason I selected this recipe for the collection is because it reflects what I value most about stir frying: fresh ingredients, simple steps, and satisfying results that are easy to share with friends any day of the week. They always thank me because it helps them enjoy the vegetables they used to call boring. If you keep a pack of glass noodles and a head of cabbage on hand, you have zero excuses not to make this recipe.

Sichuan Eggplant Stir Fry (鱼香茄子)

You have no idea how obsessed I am with this eggplant stir fry, which is why I created a version that really elevates the eggplant in a way I am proud to serve. My recipe takes 25 minutes to prep and delivers crisped eggplant coated in a rich sauce that, trust me, is more than worthy of serving to guests.

I simple use long Chinese eggplant (or regular eggplant) which I prepare by soaking then coating with cornstarch so it retains texture and absorbs flavor; garlic and ginger; and a sauce combining Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, and stock which delivers the hot-and-sour savor that gives the dish its signature name.

I make this eggplant stir fry every time my parents come to visit us. My dad, who can be particular about eggplant, gave it a nod the first time he tried it and even went back for a second serving. For me, it comes down to simple technique and the care you put into your food. I highly recommend making this and sharing it with your loved ones if you enjoy eggplant as much as we do.

Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜)

In my home we always had at least one vegetable dish alongside the main and steamed rice, and this 20 minute napa cabbage stir fry was one of them. This Northern Chinese classic uses the white part of napa cabbage for crunch, and the sauce combines dried chili pepper, garlic, Chinkiang vinegar, soy sauce, and sugar for a hot and sour finish I am absolutely obsessed with.

The three key ingredients I use, and that give this dish its character just like my mom always said, are napa cabbage, garlic, and Chinkiang vinegar. Napa cabbage is my number one choice because it brings a crisp volume that stays intact during high heat cooking. Garlic adds an essential aromatic base, a must in any home style dish. And Chinkiang vinegar gives the tart edge that sets this stir fry apart from ordinary vegetable sides.

It was impossible for me not to include this side dish in my collection because it meets everything I look for in a stir fry: short cooking time, straightforward technique, and full respect for flavor and texture. It is incredibly easy to make and only requires a hot pan, the right cut of cabbage, and a well balanced sauce. That’s all. I can’ t wait for you to try it.

Cucumber and Egg Stir Fry

When I make this dish I’m transported back to those moments at my mom’s table when a simple vegetable plate held just as much importance as the main dish. Crisp cucumber and tender scrambled eggs are stir fried with dried lily flowers and wood ear mushrooms to add layers of texture and interest.

My recipe highlights ingredients that work together seamlessly: cucumber (Chinese or English, sliced into diamonds) which withstands the heat and keeps a crisp yet tender texture; eggs which I beat and cook until just fluffy, and garlic of course (with scallion whites and optionally the dried mushrooms or lily flowers) which gives the dish its aromatic backbone and subtle umami.

This dish is one of is my favorite dishes to serve during festivals and family style meals. I included this recipe in my collection because it only takes 30 minutes to make using everyday ingredients that many of us already have at home. I like serving this stir fry over steamed rice as a light main dish or alongside other plates in a shared meal when vegetables deserve their own moment instead of just filling space.

Sichuan Dry Fried Green Beans (干煸四季豆)

This Sichuan Dry Fried Green Beans side dish captures the bold yet home style balance I aim for in my kitchen. When I hosted friends and colleagues back in China, dishes like these blistered green beans always stood out even among the more dramatic Sichuan mains. 

Now, let us talk about the ingredients. Of course the star is the fresh green beans, which I seared in the pan until blistered to create a crisp surface texture. Ground pork adds savory depth and richness, though it is optional if you prefer a vegetarian version. And, pickled mustard greens (Sui Mi Ya Cai) bring a strong umami and fermented tang that I love in this dish. These ingredients work together to lift a simple vegetable into something exquisite.

These days, I always include this Sichuan Dry Fried Green Beans on my table when I am hosting dinner with friends. You can never go wrong with this 30 minute dish that is moderate to make but still reachable for any home cook who uses a skillet or wok.

Celery Stir Fry with Fermented Black Beans

I personally love this celery stir fry recipe because it balances crisp texture and savory depth in the way I cook at home. Watching my mom prepare vegetable dishes on weeknights taught me that even the simplest plates can bring meaning to the table. This stir fry takes me 20 minutes to prepare and offers a level of flavor that elevates everyday celery without complexity.

Using simple ingredients is my jam, and for this recipe I rely on celery sliced on a bias into thinner pieces so it stays crisp during high heat cooking, garlic and minced ginger for their aromatic base, and fermented black beans, which introduce rich umami and a subtle tang my husband loves. Together these ingredients take celery beyond a filler vegetable and turn it into a dish worth paying attention to.

I definitely recommend this dish because it is quick to make and the technique is very approachable. All you need is the right cut of celery to make it work whether you are serving 2 or 4 guests. I like to serve it alongside steamed rice and a mild protein so the celery dish is noticed and appreciated for its flavor and texture.

Asparagus Stir Fry

I have to admit that asparagus does not always get the attention it deserves in Chinese style stir fries, yet its crisp texture and clean flavor make it an ideal vegetable for this method. While living in New York and cooking without my usual variety of Chinese vegetables, I found that this dish filled that gap with elegance and simplicity. My recipe takes 15 minutes total and offers a relaxed way to bring something fresh to the table.

If you are a fan of asparagus, this recipe is for you. I slice the asparagus on a bias so each piece cooks evenly, then add garlic and julienned ginger for an aromatic base. A splash of lemon juice at the end gives it a fresh twist. These elements come together to let the asparagus shine the way I always hope vegetables will in my home cooking.

I made this stir fry the other night to accompany my recent Chinese fried chicken wings post, and it was amazingly delicious. I recommend this side dish because it is quick and uses simple ingredients, which is what I look for in a good stir fry.

King Oyster Mushroom Stir Fry (手撕杏鲍菇)

Cooking in New York pushed me to get creative with vegetables I could find easily, and king oyster mushrooms, often called the steak of mushrooms, quickly became a new favorite. I created this stir fry that I can serve in 25 minutes, and the result is hearty, flavorful, and surprisingly satisfying.

There are main key ingredients that give this dish its depth. King oyster mushrooms are the star, and I shred them by hand so the fibers can soak up the sauce and stay tender. The sauce is a simple mix of soy sauce, oyster sauce, sugar, and a splash of broth, which creates a rich glaze that coats each strand. And the garlic and green onion complete the dish with subtle aromatics that balance the savory flavors.

In my recipe I walk you through how to make this easy side dish. All you need is a hot pan, patience with the mushrooms, and a simple sauce to bring it together. I recommend serving it when hosting friends or family because it seriously will impress them with its flavor and look.

Chinese Cauliflower Stir Fry (干锅菜花)

I had to include this Chinese Cauliflower Stir Fry in my list because I took a favorite restaurant style dish and made it work at home. It takes 25 minutes from start to finish and delivers crunchy cauliflower with a bold and rich flavor that I know you will love too.

For this dish, I use Chinese cauliflower because they stay crisp even after cooking and absorb the sauce in such a satisfying way. The dried chili peppers, with the option of Sichuan peppercorns, give that unmistakable heat and hint of smokiness you expect from a proper Sichuan stir fry. The sauce, built from doubanjiang, garlic, and a splash of broth, adds savory depth and makes the whole dish taste like something you would order out, but better because it is right from your own pan.

I recently brought this cauliflower stir fry to a friend’s birthday dinner, and it quickly became the dish everyone talked about at the table. I set it down next to a pot of steamed rice and a simple protein she prepared, and before long, guests were asking how something so simple could taste so satisfying. Whether I serve this for my own family dinner or take it to a gathering, it confirms that a well made vegetable side can earn just as much attention as any main dish.

4-Ingredient Yu Choy Stir Fry (清炒菜心)

When I first found Yu choy in the market I knew its slender stems and tender leaves could live beyond soup or blanching, and this stir fry gives it that moment. It takes 10 minutes total and is proof that vegetables can confidently hold their own on the table.

This recipe highlights three key ingredients that bring out the best in this dish: Yu choy, whose stems and leaves are separated and cut so both parts cook perfectly; garlic, and peanut oil which ensures the high heat works well without the greens becoming limp. These elements combine to make the green vegetable the star without needing complex seasoning.

I recommend this dish because the technique is refreshingly direct, and the result is clean, crisp, and satisfying. Trust me when I say it is easy to make, and you only need a hot pan and fresh Yu choy for it to work whether you are serving two or four. I usually serve it alongside a light main dish so the greens stand out rather than fade into the background.

Watercress Stir Fry (炒西洋菜)

In my kitchen I always look for dishes that are quick, flavorful, and grounded in the way I grew up eating, and this watercress stir fry fits perfectly. It takes me  15 minutes from start to finish, which makes it ideal for busy weeknights.

When I cook this dish, everything really depends on just three simple ingredients. The first is watercress, which I love for its tender stems and slightly peppery leaves that turn silky in just a few minutes over high heat. Then there’s garlic, the quiet anchor of the dish, releasing its fragrance the moment it hits hot oil. Finally, a quick sauce made with oyster sauce, soy sauce, and a touch of sugar ties everything together with a savory finish that makes the greens taste both complete and full of purpose.

I recommend this dish because it is quick to make and always adds something fresh and full of flavor to the table. It is simple enough for any home cook and perfect for sharing with friends. I recently brought this stir fry to a friend’s house, and everyone was surprised by how such a humble green could taste so good.

Shredded Potato Stir Fry (酸辣土豆丝)

I am a huge potato fan, so a potato stir fry had to be part of my collection of favorite vegetable stir fries, right? I often challenge myself to take everyday produce and give it a moment of its own, and this dish, which takes 25 minutes total, does exactly that. The crisp shredded potatoes mixed with chili and black vinegar give it energy and depth while still being manageable for a weekday dinner.

For this recipe, I decided to use red potatoes, though Yukon works just as well, and I always julienne them by hand so they cook evenly and stay crisp after being rinsed to remove the excess starch. I pair them with dried Chinese chili peppers, green onion, and a pinch of Sichuan peppercorns when I want a little extra buzz of heat and texture. The flavor really comes alive with a quick sauce made of black vinegar, light soy sauce, sugar, and just a touch of chicken bouillon or salt. It is the mix that gives the dish its classic hot and sour taste, and the same one I grew up seeing on restaurant tables and street stalls back in China.

I recommend this dish because potatoes never fail, whether as a side dish or even a snack. To me, these taste even better than fries! Your guests will be surprised by how crisp and flavorful they are, just like a colleague who couldn’t stop asking me how I made them after trying a bite. Give my shredded potato stir fry a try and enjoy traditional potatoes the Chinese way.

Broccoli and Mushroom Stir Fry

Broccoli and mushrooms are two ingredients I can always find in my local grocery store, and this combination paired with Chinese seasonings is a perfect way to bridge convenience and home style cooking. I noticed that many takeout vegetable dishes did not offer the freshness I wanted, so I created this 20 minute version to give the vegetables more presence on the plate.

I always blanch broccoli florets before stir frying, because they keep their bright color and tender crisp texture while being cooked evenly. The button mushrooms play their part too, adding a soft and meaty texture and absorbing every bit of the sauce. I make a sauce that is a simple blend of light soy sauce, dark soy sauce, sugar, vegetable broth, and a touch of sesame oil. So goood!

This Broccoli and Mushroom Stir Fry is a side dish you can count on, whether you are just learning to stir fry or making a quick weeknight dinner. It only asks for fresh vegetables, a hot pan, and a few familiar sauces. I love serving it with steamed rice or pairing it with a simple protein so the broccoli and mushrooms stay in the spotlight. Once you try it, you will see why this recipe always finds a place in my weekday cooking.

Chinese Eggplant with Garlic Sauce (红烧茄子)

Eggplant often gets overlooked and I wanted a version that elevates it in a way I could be proud to serve. I remember learning how tricky eggplant can be; too much oil, and it turns greasy; too little seasoning, and it falls flat.

This recipe features three key ingredients that make it work: long Chinese eggplant, which I prepare by soaking or salt-resting then coating in cornstarch so it retains texture and absorbs flavor; garlic and ginger; and a sauce of light soy sauce, dark soy sauce, sugar, and cornstarch which gives the glossy savory finish without weighing it down.

I love serving this dish when my family comes over for dinner because it always surprises them how flavorful eggplant can be when it’s cooked the right way. The last time I made it, even my best friend,  who once swore he didn’t like eggplant, went back for seconds and asked if there was more rice to soak up the sauce. That just tells me that a good stir fry doesn’t need to be complicated to win people over. Give it a try, and you might find yourself converting an eggplant skeptic too.

Bok Choy and Mushroom Stir Fry

I love this recipe because it takes two everyday vegetables and gives them real presence on the plate. While adapting to life in New York, I often looked for vegetable dishes that could stand beside protein instead of being an afterthought. This stir fry takes 23 minutes total and delivers flavor, texture, and simplicity in one plate, perfect for the days when I come home from running errands and crave something hot and delicious.

I have to confess that bok choy is one of my favorite vegetables to cook with, which is why you will find so many recipes on my blog featuring it. If you enjoy it as much as I do, this stir fry is a great place to start. I like to separate the stems from the leaves so they cook at the same pace and stay crisp and bright. The brown mushrooms add a soft, meaty bite and soak up the sauce in a way that makes every forkful complete. 

I recommend this dish because it is quick, approachable, and always puts vegetables front and center. The technique to make is simple and works whether you are cooking for two or preparing a bigger meal. I made this stir fry recently when a friend stopped by for a casual lunch, and she was surprised at how satisfying bok choy and mushrooms could be together. We sat at the table with a bowl of steamed rice and finished it all in one sitting. This one is a keeper for both everyday cooking and easy hosting.

Bean Sprout Stir Fry

Bean sprouts are often overlooked, but when stir fried with care as I do in my recipe, they take on a lively character. I remember how my family would serve them in large bowls during shared meals in Beijing, always as one of the simplest yet most refreshing dishes on the table. This stir fry takes 15 minutes from start to finish and is incredibly tasty, which is exactly what I look for in a good vegetable dish.

My recipe uses three key ingredients that make a difference: fresh bean sprouts, which I dry thoroughly so they stay crisp instead of getting soggy; garlic and sliced green onion, which build the aromatic base; and a sauce made from soy sauce, dark soy sauce, sugar, white pepper, salt, and toasted sesame oil that adds color, umami, and a balanced finish to the dish.

So yes, I like making this dish because it is easy to prepare and always delivers a vegetable side that gets noticed. I brought this to a friend’s dinner recently, and even the guests who said they almost never eat bean sprouts went back for more.

Chinese Zucchini Stir Fry

I love how versatile zucchini is. You can use it in anything from simple desserts to stir fried sides, and it always delivers. When I moved to New York and no longer had access to some of the Chinese vegetables I grew up with, its mild flavor and easy availability made it an instant favorite in my kitchen.

In about 20 minutes I can put together this stir fry with just a few key ingredients that make the whole dish taste amazing. I start by slicing the zucchini and salting it so it stays crisp instead of turning watery in the pan. Then I lean on ground Sichuan peppercorns and dried chili peppers to add a gentle heat and the kind of fragrance I always associate with home style Chinese cooking. Garlic and minced ginger follow, along with a splash of soy sauce to tie everything together into a savory plate that tastes incredible.

If you are new to authentic Chinese cooking, then you should definitely give this a try. One evening I made it when my husband’s friend stopped by for dinner and he was surprised by how crisp and flavorful the zucchini turned out. I happily shared the recipe with him, and I encourage you to take a closer look at it as well.

Chinese Garlic Green Beans

Green beans are often treated as the quiet side dish, but I have always believed they deserve more attention. When my family came to visit us in New York, I wanted to cook something that was simple to make yet still felt thoughtful and full of flavor. This recipe became the answer, the best part  it takes me only  just 22 minutes from start to finish which is great when I just want to spend as much time with my loved ones.

The power of this dish comes from just a few well-chosen ingredients. I start with fresh green beans, making sure to dry them well so they can blister in the pan and develop that slight char I love. Then comes the garlic and sometimes I like with a bit of ginger. To finish, I add a splash of Shaoxing wine along with soy sauce and a pinch of salt.

One weekend I made this green bean stir fry for a small family gathering at my place, and it quickly became the plate everyone asked about. No one expected green beans to steal the show, yet they did. I had prepared it earlier, and it held up great on the table next to heartier dishes.

Okra Stir Fry

I picked this recipe for my list  because okra has always fascinated me, especially watching how different cultures treat it. Growing up in China, I almost never saw it cooked at home when I was little. But years later, when I was living in Japan, I tasted okra prepared in a way that opened my eyes to its potential. When I returned home, I was determined to create a Chinese stir fry that celebrated okra with the same level of care. 

My recipe takes just 10 minutes from start to finish and has become one of my favorite fast side dishes. I blanch the okra whole so it stays firm and crisp. The dried chili peppers and Sichuan peppercorns add the right amount of heat and aroma to wake everything up. With so few elements, the okra’s flavor and texture stay on point, which is exactly what I want.

I recently made this okra stir fry during a quiet weekend lunch while my son was napping, and my husband and I wanted something quick but full of flavor. We served it with rice and a bit of leftover air fryer salt and pepper tofu, and the okra turned out to be the star of the meal. If you want an easy side that stands out, this one is worth making.

Baby Bok Choy Stir Fry

As I mentioned in one of the recipes above, I absolutely love bok choy and could honestly eat it every day. When I first moved to New York and my schedule became hectic, I needed vegetable sides that were quick to prepare but still tasted intentional and fresh. So I created this stir fry that takes me 15 minutes from start to finish and provides both; speed and flavor in one simple dish. A true win-win.

Making this baby Bok choy stir fry is extremely easy. I start with fresh baby Bok choy, making sure to rinse it well and separate the stems from the leaves so everything cooks evenly and stays crisp. A bit of minced garlic goes into the pan first, then I finish it with a simple sauce made from light soy sauce, a touch of sugar, and a bit of oil. It is just enough to season the greens without weighing them down.

I recommend this dish because it is easy for any home cook who appreciates good flavor. I promise you will get results that stand up whether you are cooking for two or hosting guests.

Creating this roundup felt like revisiting old friends in my kitchen. Each dish brings back fond memories and reflects the joy I feel when sharing Chinese home cooking with my readers. I hope these recipes inspire you to pick up your wok and enjoy simple and satisfying meals from fresh ingredients. If you try any of these stir fries, share your thoughts with me in the comments or tag me on Instagram so I can see your creations.