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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Vegetable Stir Fry 2
From: Sharon H. Gluck

Serving Size : 1

  • 1/2 teaspoon Ginger root -- finely chopped
  • 2 3 cloves garlic Finely chopped
  • 1/2 teaspoon Crushed red pepper (optional)
  • 1 medium Onion -- sliced
  • 20 25 snow peas
  • 2 medium Carrots -- sliced on diagonal
  • 1 medium Green bell pepper -- cored and Sliced
  • 2 small Zuchinni (one green -- one Yellow) Sliced on diagonal -- thicker Than the carrots
  • 1 cup Bean sprouts
  • 6 8 mushroom -- quartered
  • Ground pepper to taste
Heat wok over med-high heat, toss in first seven ingredients, (thru bell pepper) along with a tablespoon or two of water.
Stir fry constantly til onion is becoming limp, then add zuchinni and bean sprouts.

As zuchinni is softening, add mushrooms, stirring continually
(takes 6-10 minutes - depending on how crisp you want the vegetables)
The trick is to add the quicker-cooking vegetables last, so they don't overcook.

Serve over rice, with soy sauce to taste.

A variation is to use the wok as a steamer:
Heat wok as above, and toss together all ingredients, along with about 1/2 cup of equal parts soy sauce and water.
Quickly stir for a minute or so, then push vegetables up onto side of wok, and cover.
When steam escapes from under cover, vegetables are done... remove from heat, toss together into a large bowl; serve over rice.

Some of our favorite variations are:

Peas & Carrots Stir Fry -- use only snow peas and sliced carrots. Mushroom & Onion Stir Fry -- use only onion slices and quartered mushrooms.

Occasionally, we'll add yakisoba noodles, and forego the rice.

A few notes about wok cooking:
I use a hammered steel wok, which might make the second method possible:
the ingred. will stay up on the sides, away from the very hot bottom, where the liquid is boiling.
With a machine-made, or electric wok, this may not be possible.

I use only water and a brush to clean the wok, never soap, as this will cause sticking.
When clean, I place the wok over heat source to dry, and wipe the inside with about 1 tsp of olive oil, using a paper towel.
Let cool, and put away... the oil will prevent rusting, and is all the oil required for your next cooking.