Any Vegetable Stir-Fry Recipe (2024)

Really liked this recipe and the fact that the recipe writer shows how the cook can easily customize a million ways - it was a delicious bae. But I would definitely remove the almonds after the initial stir-fry: mine were soft, I think due to the steaming of the greens, taking away some of the crunchy counter-point I was looking forward to.

I'd say bok choy is border-line essential! Also doubles as two vegetables (crunchy and leafy parts).

This went right into my weekly rotation. Using cashews, one container of Asian stir fry vegetable mix from Whole Foods, some fresh green beans and chard.

Having just tried this recipe, as written, I was struck by its blandness. No garlic or ginger or other spices were called for, and while I certainly could have and should have added the first two, I decided to follow the directions, for once. Maybe I figured the rice vinegar, tamari, and sesame oil would produce a miracle. They did not. I appreciated experimenting with stir frying slightly over the hill dark greens, never having cooked them them this way before and will do better next time.

Agree with setting aside the almonds after cooked and adding back at the end. Keep them crunchy

A delicious way to use up a bag of greens—thanks!

I don’t know how this recipe doesn’t call for any garlic or ginger. I added a bunch after I toasted the almonds and before the crunchy veggies and it was great

This was great. ..I made with sauteed pistachios and almonds, small amt. of spinach, carrots, kohlrabi, radishes, green pea cases, yellow pepper. Made Jasmine Rice. Added fresh mint, rosemary, thyme, and cilantro to the veggies. Absolutely delicious. Thanks.

Easy. Simple. Delicious. I added a dash of hoisin sauce.

I'm delighted it doesn't. why does every stir fry have to include ginger?

This is such a great recipe! I did make some modifications - I removed the cashews after toasting them in the oil to preserve their crunchiness, I added an entire head (yes, an entire head) of garlic & shallots for flavor, and I air-fryed tofu which I added at the end. Ginger would be a nice touch here with the rice wine vinegar. The vegetables I used were snap peas, sliced carrots, bok coy, cabbage, and swiss chard. This is also going into my weekly rotation and can be modified so many ways.

This recipe is great. I'll admit I play fast and loose with the quantities of vegetables I use, but I do stick to the other measurements. I like to top this with tofu briefly marinated in equal parts apple cider vinegar and tamari that's been grilled. I also throw in a white onion with the other crunchy vegetables. This recipe has made it into our regular rotation.

This was fantastic as written and I enjoyed the simplicity. The seasoning really let all of my leftover farmer’s market vegetables shine. The almonds stay crunchy, but do take on a bit of moisture - taking on a meatier texture, which I enjoyed. This also makes a substantial amount, so in the morning I fried it up with an egg and wrapped it in a tortilla *so good*!I am a garlic lover, so will likely add a clove next time and look forward to adding this to our rotation throughout the seasons.

What a great way to use up veggies in the frig! The rice vinegar added brightness, and the nutty goodness of toasted sesame oil was perfect. I did garnish with a sprinkle of tamari.

I routinely stir fry vegetables, and I must take exception to the idea that the wok is a convenient burial ground for vegies that are past their prime. If I wouldn't put it in a salad, I don't put it in the wok.

A great way to clean out the fridge

Very easy and good standby!

This was great. ..I made with sauteed pistachios and almonds, small amt. of spinach, carrots, kohlrabi, radishes, green pea cases, yellow pepper. Made Jasmine Rice. Added fresh mint, rosemary, thyme, and cilantro to the veggies. Absolutely delicious. Thanks.

I don’t know how this recipe doesn’t call for any garlic or ginger. I added a bunch after I toasted the almonds and before the crunchy veggies and it was great

Really liked this recipe and the fact that the recipe writer shows how the cook can easily customize a million ways - it was a delicious bae. But I would definitely remove the almonds after the initial stir-fry: mine were soft, I think due to the steaming of the greens, taking away some of the crunchy counter-point I was looking forward to.

Having just tried this recipe, as written, I was struck by its blandness. No garlic or ginger or other spices were called for, and while I certainly could have and should have added the first two, I decided to follow the directions, for once. Maybe I figured the rice vinegar, tamari, and sesame oil would produce a miracle. They did not. I appreciated experimenting with stir frying slightly over the hill dark greens, never having cooked them them this way before and will do better next time.

My boyfriend brought home a box of veggies from work and this recipe was perfect! Used summer squash, zucchini, radish, garlic, Swiss chard, caraflex cabbage, snow peas, and 1/2 leaf collard green. Sautéed everything in my skillet with toasted sesame oil, soy, fish sauce, rice wine vinegar. Also added red chili flakes at the end. Served over buttery white rice and a drizzle of sriracha. Loved!

Used butternut squash. Perfect. Followed other comments and also added dill, 2tbs harissa sauce to mixture before adding eggs - definitely helped pump this dish up. Also added shallots with the garlic and leek mixture. Next time I might add ham or bacon to the mix and Parmesan cheese or even a little spritz of truffle oil on top to give the dish more depth. We also doubled the farro and added one more egg. Great recipe for modifications!

This recipe reignited my enjoyment of veggie stir fries. And reminded me how much I love a drizzle of mirin (sweet-salty rice wine for cooking) in a stir fry with broccoli, cabbage, garlic, mushrooms, and beansprouts! Served over sticky white rice. A home-run from my perspective. I'm encourage to try other vegetables I have on hand, such as radish, thinly sliced carrot, zucchini, etc.

Pretty good, though a touch too salty. Adding the vinegar is a good touch. Get rid of the nuts, or toast them separate from the greens. What would be even better? Honestly a sukiyaki-style stirfry, I think. Beef, shrimp, tofu, who knows. I like the combo of tamari + mirin + sake a little better, especially when using beansprouts, cabbage, carrot, mushrooms.