Clean-Out-The-Refrigerator Vegetarian Stir-Fry

This healthy, vegetarian, clean-out-the-refridgerator stir-fry recipe is quick and easy and can be made with almost any vegetables. It’s a great family-friendly, 30-minute meal.

Do you guys remember that Stir-Fry Sauce Recipe I shared on Tuesday? Today, we’re using it in what I like to call a Clean-out-the-Refrigerator Vegetarian Stir-Fry Recipe. This is a great recipe to have on hand at the end of the week when you’re not motivated to cook but have all those half-used veggies in the fridge.

I can’t be the only person who has good intentions of buying lots of vegetables while grocery shopping and then forgets to use most of them… 🙂  This Vegetarian Stir Fry Recipe can be adapted to use with almost any vegetables and protein you have on hand.

Clean-Out-The-Fridge Stir Fry Recipe Ingredients

• Vegetables – I like to make sure all the vegetables I use cook for the same amount of time. If a vegetable takes a little longer than the others, add it first, cook for a bit, and then add the other veggies. I used carrots, peas, purple cabbage, and red pepper.
• Oil – I usually use sesame oil when making stir-fry because it adds a nice flavor, but you can use any oil you like.
• Chickpeas – I like to use chickpeas in my stir fry because they’re already cooked and only need to be heated up at the very end. If you’re using a protein like tofu or tempeh, brown it before adding in the vegetables.
• Sauce—If I use a super flavorful sauce like my Best Stir-Fry Sauce, I don’t worry too much about seasoning the vegetables or tofu. I usually throw a little tamari or soy sauce in to add flavor and help brown things, but I rely on my stir-fry sauce for most of the flavor. You don’t need a stir-fry sauce to make your stir-fry taste good. I’ve also made them by adding a few spices I have on hand, like ginger and garlic.

A Guide To Stir Fry Vegetables

• The more colors, the better! As I said above, you can pretty much add any veggies you like to your stir fry. I like to ensure that my vegetables have a variety of tastes, textures, and colors. 
• Choose vegetables that cook quickly. I usually make stir fry when I need a quick and easy weeknight dinner, so I don’t want to wait forever for the vegetables to soften.
• Quick-cooking vegetables for your stir fry include carrots, cabbage (green or purple), bell pepper (all colors), sugar snap peas, sweet peas, box choy, zucchini, summer squash, broccoli, green beans, mushrooms, asparagus, onion, and eggplant. 

How To Make This Veggie-Filled Stir Fry

1. Heat a large skillet over medium heat. Add sesame oil and vegetables. Cook until softened, about 10 minutes.
2. Add the chickpeas, stir, and then pour in the jar of stir-fry sauce. Cook until the sauce has thickened and coats the back of the spatula, 3-5 minutes.
3. Serve stir-fry over rice, noodles, or polenta, and top with fresh herbs if desired.

How To Enjoy This Vegetarian Stir Fry Recipe

• Rice – Rice is my go-to starch for stir-fry. It’s easy to make, and I always have it on hand. I like to use white basmati, but you can use any rice you like, including cauliflower rice.
• Noodles – If I’m using noodles, I usually use rice noodles or lo mein. You could also use whatever noodles you have in your pantry, which will still be good!
• Polenta – Polenta is quick and easy to cook and perfect for enjoying with a veggie-heavy stir fry.

Recipe Tips for this Vegetarian Stir-Fry

• Tofu or tempeh can be swapped for the chickpeas. Be sure to brown the tofu for 5-7 minutes before adding the veggies.
• I love using this homemade stir-fry sauce, but you can also use a store-bought kind or another recipe.
• Stir-frying is great for meal-prep lunches. Divide the rice/noodles and the vegetables into four reheatable containers and take them for lunch. Leftovers should be good for up to 3-4 days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Healthy Stir-Fry Recipes?

Green Veggie Stir Fry with Chickpeas

Sweet and Spicy Stir-Fry Noodles

Spicy Edamame Stir-Fry with Tofu

Teriyaki Stir Fry with Broccoli and Chickpeas

StirFry Noodles with Crispy Grated Tofu

Clean Out The Refrigerator Vegetarian Stir Fry Recipe

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This healthy Vegetarian Stir Fry is quick and easy to make and perfect for a family weeknight dinner!

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Ingredients

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• 2 teaspoons sesame oil, or oil of choice
• 4 cups thinly sliced vegetables, I used carrots, peas, purple cabbage and red pepper
• 1 (15 oz) can chickpeas
• 1 recipe for The Best Stir Fry Sauce

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Instructions

1. Heat a large skillet over medium heat and add sesame oil and vegetables.  Cook vegetables until softened, about 10 minutes.
2. Add the chickpeas, stir and then pour jar of stir fry sauce in.  Cook until sauce has thickened and coats the back of the spatula, 3-5 minutes.
3. Serve stir fry over rice, noodles or polenta and top with fresh herbs if desired.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan, Gluten Free
• Method: Stovetop
• Cuisine: Asian