Vegetarian Stir Fry

Stir fries are a quick and easy vegetarian option with many great vegetable stir fry combinations, as well as those that have tofu or other protein options.

56 Recipes




Global Cuisine

5 reviews

Firm chunks of tofu velveted in cornflour to seal in the juices then fried in oil with your favourite vegetables then tossed with a prepared peanut sauce.

Recipe by: Ani

5 reviews

For a starter to a lunch or dinner, simply increase the ingredients to suit the numbers allowing allow 5 asparagus spears per person.

Recipe by: BUZZBOMB

6 reviews

Need a quick and easy side dish? Broccoli and green capsicum are stir-fried in light sesame oil with sesame seeds.

Recipe by: KRISTAB

1 review

In addition to the phytoestrogens from the tofu, this stir-fry is also rich in calcium, selenium, beta-carotene and vitamin C.

Recipe by: Leslie Glover

1 review

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.

Recipe by: Patsy Jamieson, Diane Temple

No reviews

Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.

Recipe by: Lynn Lewis

No reviews

This vegetarian stir fry uses spaghetti, broccoli, carrots and sugar snap peas in a Thai-style peanut sauce.

Recipe by: cooking mama

No reviews

This green vegetable medley is loaded with nutrients that help fight birth defects and at the same time prevent age-related diseases.

Recipe by: Lynn Lewis

No reviews

Has your passion for vegetables faded lately? This lively stir-fry will make the sparks fly again! Fresh, crisp broccoli, bright red capsicum and tender baby corn are flash-fried with tantalising Asian seasonings for a speedy side dish.

Recipe by: Ariana Klepac

No reviews

Stir-frying really makes the most of vegetables, retaining their colour, flavour and texture. Use whatever veggies you fancy with this technique.

Recipe by: Zoë Harpham

2 / 7

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