This plant based stir-fry comes together in under 30 minutes, can be adapted to the season and is a taste sensation!
What makes a good plant based stir-fry?
That's what we asked ourselves when we decided to create a new stir fry recipe. We wanted something classic – and we came to the conclusion that it should be:
We decided to make this plant based stir-fry seasonal to try and keep our carbon footprint down. That's why it's called a seasonal stir fry! Who else is trying to keep their carbon footprint down?
Traditional Chinese flavours in this plant based stir-fry
We took a bit of inspiration from Chinese stir fry flavours for our spin on a seasonal vegan stir fry, so it features soy sauce, red wine vinegar and a bit of hot sauce too.
In terms of vegetables, that's where the versatility comes in. We created this one in spring in England, so there are lots of seasonal veg included like spring greens, cabbage and purple sprouting broccoli. These are all readily available in late spring.
Get passionate about seasonal eating
You can substitute anything you don't like out, or pick something else that's seasonal, which we're trying really hard to do. You can massively reduce your impact by buying vegetables that have been grown locally. It also helps to keep your food miles to a minimum.
Where do vegans get their protein though?
If you're looking for a protein kick we suggest adding some firm tofu – you can fry it off beforehand in a little sesame oil to crisp up the edges. Then just add it to the stir-fry at the end to heat through, and enjoy!Print
This plant based stir-fry combines traditional Chinese flavours with seasonal produce. It comes together in under 30 minutes too!
For the stir-fry sauce:
- 4 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp red wine vinegar
- 3 tbsp hot sauce
- 2 tbsp maple syrup
- 4 tbsp water
- 2 tbsp cornflour mixed with a splash of water to form a paste
For the stir-fry:
- 200g rice noodles
- 1 large red onion - cut into slices
- 4 cloves garlic - minced/finely chopped
- ½ cup cashews
- 2 red peppers - cut into slices
- 240g purple sprouting broccoli
- 200g red cabbage - sliced
- 250g pak choi - trimmed and rinsed
- 300g portabellini mushrooms - sliced
- 200g tofu - cut into cubes
- Mix all of the sauce ingredients together in a bowl and set to one side.
- Fry the tofu off in the sesame oil, if you’re using it. Set the tofu aside once done.
- Add a splash of oil to a wok and bring up to a medium-high heat.
- Chuck the onion in and fry until it softens and starts to brown, then add the garlic and cashews and fry for another 30 seconds or so - making sure to not burn the garlic.
- Put your noodles on to cook - with rice noodles we find that you can usually just pour hot water over them and leave to soak for 5 minutes, instead of boiling them on the hob.
- Get all the veg into the wok, pour in the sauce and cook for 5 minutes - you should end up with piping hot veg that's that still crunchy and fresh.
- Add the tofu in to heat through (if using).
- Drain and rinse the noodles and add them to the wok, give everything a good mix and serve immediately.
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: Plant based stir-fry, seasonal stir-fry