vegetarian stir fry + Asian Recipes (23)

Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, capsicum, zucchini, bean sprouts and spring onions but you can use whatever you have available.

This colourful stir-fry celebrates spring with seasonal asparagus. It is a protein-rich vegetarian dish, thanks to the tofu. And with its zesty sauce, it will appeal even to resolute meat lovers. You can vary the recipe by using snow peas instead of asparagus and red capsicum rather than carrots.

A selection of ground and whole spices and a hint of coconut flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve with boiled rice.

White and green cabbage combine in this easy stir-fry, while cashew nuts and celery add extra crunch.

This is a wonderful Asian stir fry. Utilise whatever mushrooms are in season such as straw, button or shiitake mushrooms. To make it vegan substitute the fish and oyster sauce for a dark mushroom soy sauce.

A simple stir fried vegetables that can be served as a vegetarian main or as a side. The sauce uses lime juice, palm sugar and soy sauce.

This is a great Korean style stir fry that features firm tofu, enoki mushrooms, kimchi, baby corn and bamboo shoots.

I always use this when I want to add a little colour to a meal as the four capsicum colours create a stunning presentation. It can be used as a main or a side dish.

This stir fry is for all mushroom lovers, this version uses shiitake mushrooms and button mushroom but you can add whatever mushrooms you desire.

This is a quick and easy Chinese dish that combines tinned oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in a light sauce.