Vegetarian Stir Fry

Lou Kostura


There are a lot of ingredients, and this one got away from me so fast I ended up with enough to feed an army, not just the wife and myself. One of these and one of those adds up to a big pile of food in a hurry. So much so I actually had to cook this in 2 part and combine at the end as everything would not fit in my wok at once, and a overloaded wok is not very efficient. Boy was I not efficient.


☆☆☆☆☆ 0 votes

45 Min
15 Min


  • 1 lb
    extra firm tofu
  • 1
    japanese eggplant (roll cut)
  • 1
    zucchini (roll cut)
  • 1
    red bell pepper (coarse chopped)
  • 2
    leeks ( julianned )
  • 8
    king trumpet mushrooms ( sliced )
  • 1 lb
    rainbow baby carrots
  • 1 can(s)
    bamboo shoots
  • 1 can(s)
    water chestnuts
  • 1 can(s)
    baby corn spears
  • 4 Tbsp
    peanut oil
  • 8 clove
    garlic (minced )
  • 2 Tbsp
    ginger, fresh minced
  • 15
    szechuan peppercorns
  • 1/2 lb
    snow peas
  • 1/2 lb
    bean sprouts, fresh
  • 1 bunch
    cilantro, fresh chopped

  • 4 Tbsp
    chinese black vinegar
  • 2 Tbsp
    oyster sauce
  • 2 Tbsp
    kung pao sauce
  • 2 Tbsp
    hoisin sauce
  • 2 Tbsp
    shaoxing wine
  • 2 Tbsp
    corn starch water mixture

How to Make Vegetarian Stir Fry


  1. prep all your veggies before you start cooking and have all your ingredients ready when you do. It cooks rather quickly.
  2. heat wok to medium high temp, add peanut oil, half of the szechuan peppercorns, garlic and ginger. Stir til fragrant and not burned about 30 seconds will do.
  3. add carrots, these will take the longest about 5 minutes then add leeks, bell pepper, mushrooms. stir fry another 5 minutes
  4. add 1/2 of the sauce ingredients except the corn starch slurry, heat and mix thru then thicken with a little of the corn starch slurry. when thickened remove from wok
  5. add rest of peanut oil to heated wok, add rest of szechuan peppercorns, garlic and ginger the same as in step 2
  6. add zucchini and eggplant, cook 3-5 minutes, add snow peas, corn, bamboo shoots, chestnuts, tofu and stir til heated thru
  7. add remaining sauce ingredients, heat thru, thicken with remaining corn starch slurry,
  8. add chopped cilantro and bean sprouts, add first batch cooked, stir together
  9. serve over rice, rice noodle, or as it is


Printable Recipe Card

About Vegetarian Stir Fry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian
Other Tag: Healthy

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