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    Home » Recipes » Thai

    Thai Vegetable Stir Fry in 15 minutes

    Published: Aug 11, 2020 by Jess & Dan · Modified: Jun 21, 2021 · This post may contain affiliate links

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    Veg stir fry set in a Pinterest image with yellow text surrounding the title at the top and bottom of the image

    This Thai Vegetable Stir Fry only takes 10 minutes to cook, yet is full of flavour! You’ll just need 10 ingredients and some rice or noodles to serve them with. Carry on reading for this super quick, simple and tasty meal…

    Vegan Thai stir fry with mixed vegetables, chillies in the background, set on a pink background
    Thai vegetable stir fry is a delicious, quick and umami rich dinner!

    These Thai stir fried vegetables are a super simple take on the classic dish, vegetables in oyster sauce, only it’s totally plant based. We used a DIY work around for a vegan substitute for oyster sauce. However, if you have a vegan oyster sauce in the cupboard, that will work just fine too! We go into more detail on that later…

    This dish is great for eating ‘Thai style’, and by that we mean putting it in the middle of the table and sharing. We love sharing our meals generally, but especially when at restaurants that encourage you to do so! It also means that you can try more from the menu, so what’s not to love?

    Alternatively – of course, it works as a main too. You might be thinking ‘but it’s just veggies’ – where’s the tofu or meat substitute? We found that it just doesn’t need it – this one puts the veggies in the centre of the dish. We definitely won’t be changing that – we love vegetables too much! 

    If you want to add tofu, tempeh or another substitute, then please do. Just because we don’t, doesn’t mean you can’t! As far as protein goes, there is mushroom and broccoli included so nutritionally, there is protein in this meal so we’re happy that it’s balanced, we’re not dieticians though.

    Ingredients

    There’s a whole lotta veggies in this one!

    Mushrooms, carrots, cabbage, broccoli and garlic laid out on a chopping board
    This Thai stir fry is packed full of veggies!

    These are the vegetables that you’ll need for this vegetable Thai stir fry:

    Cabbage (Chinese or Savoy works great)
    Carrots
    Broccoli
    Mushrooms
    Garlic

    For the vegan stir fry sauce, you’ll just need these 5 items:

    Light Soy Sauce
    Dark Soy Sauce
    Vegan Worcestershire Sauce
    Sugar
    Water

    Ingredients laid out on a chopping board, focusing on the soy sauces, sugar and chillies for garnish
    You just need 5 ingredients for the stir fry sauce!

    It’s really as simple as that! We would also recommend topping with fresh coriander, fresh chilli (or chilli flakes) and cashews. But that’s all optional.

    As a side note, so many different vegetables would work in this dish. If you don’t have everything that’s listed, or you want to make it more seasonal, then go ahead! Other veg that would work well includes:

    Baby corn
    Pak Choi
    Courgette
    Sugar snap peas
    Asparagus
    Brussels sprouts (they’re not just for Christmas!)
    Cauliflower

    ...and that’s just off the top of my head!

    Vegan substitute for oyster sauce

    Now, it might sound weird to use vegan Worcestershire sauce. If you don’t have an oyster sauce substitute, dark soy sauce mixed with the vegan Worcestershire is a great alternative!

    The best vegan substitute for oyster sauce, in our opinion, is the Mama Sita’s brand. This is the only brand that comes close – that we’ve found, anyway!

    The second best option is the Mushroom Vegetarian Stir Fry sauce by Lee Kum Kee. It’s a lot easier to come by and can even be found on Amazon! However, the flavour isn’t perfect, that’s why we prefer the other one. As below…

    Best stir fry sauce to buy

    If you don’t want to bother with making the sauce, you can always get a pre-bought sauce, like this Biona one. It’s similar to the one used in this dish, but it’s pre-made! It won’t be exactly the same as the sauce we make from scratch, as it's a sweet and sour sauce, but it will be tasty.

    Bottle of Biona stir fry sauce in a glass bottle set to a white background

    Another shop-bought stir fry sauce includes this vegetarian mushroom one by Lee Kum Kee. The mushroom flavour really adds a deep, rich umami flavour. You can use it in place of the dark soy and Worcestershire sauce in this dish, and it will be delicious!

    Top down view of the veggie stir fry on a pink background with a spoon balanced on the plate on the right.
    Feel free to mix up the veggies in this stir fry!

    How to make Thai Vegetable Stir Fry in 10 minutes!

    This is such a quick recipe, sometimes we surprise ourselves when we make it! It really does only take a few minutes to bring together.

    First things first. Measure out all the ingredients, prepare and chop the veggies, and put the light soy sauce, dark soy sauce and vegan worcestershire sauce in a pot together.

    Step 1
    Pop a splash of veg oil (optional) into your wok, then add the garlic and stir fry for a minute. Add in the mushrooms and stir fry over a high-ish heat until they release water. If you choose not to use oil, you may need to add a splash of water to stop the garlic from catching.

    Step 2
    Add the carrots and broccoli, and continue stir frying for a few minutes.

    Step 3
    Pour in the soy sauces, vegan Worcestershire sauce and sugar, followed by the water. Continue to stir fry until all is combined. The sauce should come up to the boil, but only for around 30 seconds before the next step.

    Step 4
    Add in the cabbage, then stir until it wilts down. Serve and enjoy! Optional garnishes can be added such as cashews, fresh red chilli and coriander leaves.

    Veggies on a white oval plate in a Thai stir fry sauce with chillies in the background and a dome of rice on a yellow plate is visible in the background too

    Thai Vegetable Stir Fry FAQs

    What vegetables can I use?

    A number of different veggies can be used. This recipe is in fact great for just chucking in leftover produce from the fridge! We use mushrooms for a protein but would recommend using a whole variety of other vegetables with them (as listed above) such as baby corn, bok choi, peppers, cauliflower, sugar snap peas... the list goes on and on!

    Does this stir fry freeze?

    This stir fry can be frozen. However, we would omit the chestnut mushrooms if you plan on freezing this meal. We always find that the texture of chestnut mushrooms become leathery and unenjoyable once defrosted and then cooked.

    Can I make this stir fry without oil?

    Yes, as long as you have a non-stick wok. As garlic burns easily, you can add a small splash of water to help prevent it catching at the beginning of cooking.

    What if I don’t have vegan oyster sauce or vegan Worcestershire  sauce?

    You can omit both vegan oyster sauce and vegan Worcestershire sauce but the flavour won’t be as umami rich.

    If you love Thai food, read even more about it in our Ultimate Vegan Thai Food Guide!

    Save this recipe by pinning it on Pinterest, using the image below! Thank you for reading.

    📖 Recipe

    Landscape image of mixed vegetable on a white plate on a pink background

    Thai Vegetable Stir Fry in 15 minutes

    This Thai vegetable stir fry is super simple, quick and easy to make! We've included the veggies that we like in this dish, but feel free to mix them up if you like. We've included a list of other vegetables that go well in this dish above.
    5 from 9 votes
    Save Saved! Print Pin Rate
    Course: Dinner
    Cuisine: Thai
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 96kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 4 cloves garlic – minced
    • 250 g mushrooms – chopped into quarters
    • 300 g carrots – peeled and chopped
    • 200 g broccoli
    • 2 tablespoon light soy sauce
    • 2 tablespoon dark soy sauce
    • ¼ teaspoon vegan Worcestershire sauce
    • 1 teaspoon sugar
    • ¼ cup water
    • 500 g Chinese cabbage or white cabbage
    • 1 tablespoon vegetable oil optional

    Garnish (optional):

    • Fresh coriander
    • Cashews
    • Fresh chopped chillies

    Instructions

    • If using, put the veg oil into the wok, then add the garlic and stir fry for a minute.
      1 tablespoon vegetable oil, 4 cloves garlic
    • Add in chopped mushrooms and stir fry over a high-ish heat until water is released. If you're not using oil, you may need to add a splash of water to stop the garlic from catching or burning.
      250 g mushrooms
    • Pop the carrots and broccoli in, and continue stir frying for a couple of minutes.
      300 g carrots, 200 g broccoli
    • Pour in the soy sauces and vegan Worcestershire sauce, the water and the sugar. Stir well – let the sauce boil, but only for around 30 seconds.
      2 tablespoon light soy sauce, 2 tablespoon dark soy sauce, ¼ teaspoon vegan Worcestershire sauce, ¼ cup water, 1 teaspoon sugar
    • Add in the cabbage, then stir until it wilts down. Serve and enjoy! Optional garnishes can be added such as fresh coriander cashews, chopped red chilli and cashews.
      500 g Chinese cabbage, Fresh coriander, Fresh chopped chillies, Cashews

    Video

    Notes

    Use tamari instead of the soy sauces to make this dish gluten free.
    Use 2 tablespoons of  vegan oyster sauce (if you have it!) in place of the dark soy sauce and vegan Worcestershire sauce.

    Nutrition

    Calories: 96kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1096mg | Potassium: 759mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13170IU | Vitamin C: 55mg | Calcium: 96mg | Iron: 2mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    779 shares
    • 64

    Reader Interactions

    Comments

    1. Hailey Borreson

      March 01, 2024 at 2:59 am

      Where does the protein come from in the recipe? It says there’s 7 grams of protein per serving…

      Reply
      • Jess & Dan

        March 01, 2024 at 10:37 am

        Mostly the vegetables. They all have small amounts of protein in them and it adds up to a small amount - 7g.

        Reply
    2. Judi

      August 13, 2021 at 11:45 am

      5 stars
      Looks soooo yummy . Can’t wait to try..
      A great way to use leftover veg in my fridge

      Reply
      • Jess Saunders

        August 13, 2021 at 1:18 pm

        It is perfect for a fridge clear out meal! Hope you love it 💚 Jess x

        Reply
    3. Mahy

      August 28, 2020 at 9:48 am

      5 stars
      The stir fry that takes only 10 minutes to cook is the best stir fry there is 🙂 I have a suspicion that it will replace my go-to that I am currently using!

      Reply
    4. Dannii

      August 28, 2020 at 9:23 am

      5 stars
      Stir fry is always our go-to for a quick and easy meal, and this looks delicious.

      Reply
    5. Jacqueline Meldrum

      August 28, 2020 at 9:10 am

      5 stars
      My husband would love this. I'm going to add it to our weekly meal plan for next week.

      Reply
    6. Adrianne

      August 28, 2020 at 8:32 am

      5 stars
      Wow this stir fry looks and sounds amazing. I can't wait to give it a go, so tasty and full of flavour. The veggies look awesome too. Thai is my fav, yum, looking forward to it! Thanks

      Reply
    7. Alexandra

      August 28, 2020 at 7:49 am

      5 stars
      So easy and delicious. We served with some steamed rice!

      Reply
    8. Desicart

      August 18, 2020 at 9:02 am

      This is simple and fast to prepare and everyone enjoyed it!

      Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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