Quick & Simple Vegan Veggie Stir Fry with Rice

Happy Lunar New Year! Stir Fry nights are cause for celebration in themselves, especially since it is a quick one-pot meal!


  • Avocado Oil
  • Sesame Oil
  • Garlic
  • Ginger
  • Mushrooms
  • Bell Peppers
  • Cashews
  • Broccoli
  • Soy Sauce or Liquid Aminos
  • Sweet Chili Sauce
  • Chili Garlic Sauce
  • Crushed Red Pepper
  • Salt
  • Pepper
  • Umami Powder
  • Brown Rice


  1. Prepare Rice (or use leftovers): Rinse 1/2c brown rice, add rinsed rice and 1 1/4 c water to a pot and bring to a boil on high. Once water is bubbling, set heat to low, cover pot, and simmer rice for 16-20 mins (check every 2 mins after 16 mins to avoid it drying out)
  2. Heat a wok on medium-high heat
  3. Chop vegetables to whatever size you prefer. I like large chunks as they hold the flavors and sauces well…and easy to eat with chopsticks!
  4. Add 1-2 tsp oil to the wok – just enough to coat the sides and bottom. Any extra can be poured out into a bowl to use later. Add 2 tsp minced garlic to the oil to infuse the oil for about 20 sec.
  5. Add 1 1/2 c chopped mushrooms and move it around the wok so it gets coated in oil. You always want to move around ingredients in a wok frequently to avoid burning. Turn heat down to medium heat.
  6. After 2 minutes, add 1 sliced red bell pepper and 1/3 c cashews. Mix together. Season with 1/4 tsp black pepper and 1/4 tsp chili garlic sauce. Cook another 2 minutes.
  7. Add chopped onions (I chop them into large slices or wedges; they will sauté nicely this way without burning while the other ingredients cook through). Mix into other veggies and cook another 2 minutes.
  8. Add 2 c broccoli (I keep the florets whole, no need to chop) and 1/4 tsp sesame oil.
  9. Add 1-2 tsp minced ginger or ginger paste. Mix through.
  10. Add cooked rice. Mix.
  11. Season with 1/4 tsp salt, 1/4 tsp Umami powder, 1/2 tsp crushed red pepper
  12. Add more salt and pepper to taste
  13. Serve hot!


In a stir fry, I make all the veggies different shapes so that they do not stack and can each absorb the sauces
– I cut mushrooms into quarters if baby bella and slices if shiitake, onions into wedges, bell peppers into strips, and keep broccoli in whole florets

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Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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