Easy Vegetable Stir Fry

I make this gluten-free, easy Vegetable Stir Fry in the time it takes to cook my rice. Gluten free cooks need clean-out-the-fridge recipes like this. Get your gluten free Asian ingredients stocked up and you've got dinner on the table in thirty minutes.

this gluten free recipe

Stir frying is simply a Chinese cooking technique using high heat and a small amount of oil. The food is typically cut into small, uniform pieces that become crispy as you stir them. I love firm vegetables but you can steam them if you prefer a softer texture.

Ingredients for Homemade Stir Fry Sauce

There are endless sauce recipes for a simple stir fry but this is the one that has stood the test of time in my kitchen.

• GINGER ROOT: Keep a knob of fresh ginger root in the freezer. I buy and use fresh ginger but it dries up when left open to the air and goes slimy in an airtight container. By keeping a piece in the freezer I always have that ingredient on hand.

• SAUCES: Gluten free oyster sauce and hoisin sauce are two ingredients commonly used in Asian cooking. For me hoisin is easy to find but oyster sauce takes effort. Lee Kum Kee Panda Brand Oyster Sauce with the GREEN label is the one that's gluten-free. They also sell a gluten-filled version so look for the GREEN label.

• CHINESE BLACK BEANS: This is a unique ingredient. The beans can be used right out of the container or rinsed and chopped to go into a sauce. It isn't essential for this vegetable stir fry but I often have a jar of my homemade black bean sauce in the fridge.

• SHERRY: I buy W&H Dry Sack Sherry at any liquor store and use it in recipes calling for Chinese cooking wine, cooking sherry or sherry.

Variations & Substitutions

Fresh vegetables are loaded with vitamins and nutrients and are important for every diet. At the same time it's a juggling act to keep them in the fridge and use them before they spoil.

Keep canned and frozen vegetables on hand to supplement when you don't quite have enough fresh veggies. Here's a list to choose from and I'm sure you can think of more.

Dinner in 30 Minutes

People always want to know what they can cook in less than thirty minutes. My first answer is stir fry!

I put rice on the stove, set the timer for twenty minutes then open the fridge and start chopping. As I chop I have that list above in my head. With over twenty vegetables to choose from I think of what I need to use up and how to get variety.

Quick cooking recipes are a good place to start but there's more to cooking dinner fast. Here are my best tips.

• Put some effort into organizing your kitchen. Notice what trips you up and focus on fixing it.
• Life in the kitchen is always about juggling food; fresh, frozen and canned. A well stocked pantry is key.
• Collect a handful of reliable recipes and keep the list handy. Eventually they'll be in your head but start with a small list and add to it. When the list is long you'll be glad you can refer to it.
• Save recipes and learn to vary them. I have this basic stir fry recipe written on a recipe card taped to the inside of the cupboard door beside the stove. It's called Anything Stir Fry. 
• Make any recipe three times and notice how it suddenly seems a bit easier. I still refer to the recipe to cook but I can start cooking without looking at it.

Vegetable Stir Fry (Gluten Free)

Make this easy Vegetable Stir Fry and have a healthy dinner on the table in 30 minutes. It's a clean-out-the-fridge recipe that's fast, healthy and different every time.

5 from 1 vote

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Course: Main Course

Cuisine: Chinese

Keyword: gluten free vegetable stir fry

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 115kcal

Author: Cinde Little

Ingredients

• ▢ 1 tablespoon cooking oil
• ▢ 1 garlic clove, chopped
• ▢ 1 tablespoon ginger, finely chopped
• ▢ 1 tablespoon gluten free Chinese black bean sauce* (substitute hoisin or oyster sauce)

VEGETABLES: 8-10 cups total

• ▢ firm vegetables: carrot, celery, onion, peppers, cauliflower or broccoli
• ▢ soft vegetables: zucchini, mushrooms, bok choy, snow peas, spinach or tomato
• ▢ canned vegetables: baby corn or water chestnuts
• ▢ frozen vegetables: snow peas, edamame beans or mixed vegetables

SAUCE

• ▢ ¼ cup Sherry
• ▢ 2 tablespoon gluten free oyster sauce (or more black bean sauce or hoisin sauce)
• ▢ 1 teaspoon sesame oil
• ▢ ½ teaspoon sugar
• ▢ ¼ teaspoon pepper

THICKENING

• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon water

GARNISH: any or all of the following

• ▢ 1 green onion, chopped
• ▢ 2 tablespoon chopped cilantro
• ▢ 1 tablespoon sesame seeds
• ▢ 2 tablespoon chopped peanuts

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Instructions

• In a measuring cup combine Sherry, oyster sauce, sesame oil, sugar and pepper. Set aside.
• Combine cornstarch and water in a small bowl and whisk until smooth. Set aside.
• Place wok on medium-high heat for 1-2 minutes.
• Add the oil, garlic, ginger and black bean sauce. Stir-fry for 30 seconds.
• Add the firm vegetables and stir-fry for 3-4 minutes.
• Add the softer vegetables and stir-fry for 2-3 minutes.**
• Pour sauce over vegetables, stir to coat and cook 2-3 minutes.
• Pour cornstarch-water mixture into wok and immediately stir as the sauce thickens, 1-2 minutes.
• Serve on rice or toss with softened rice noodles.
• Sprinkle with garnishes of your choice. Serve.

Notes

*Chinese black bean sauce: Click to see my recipe for Chinese black bean sauce.

**If you prefer your vegetables softer add 1 tablespoon water and put the lid on to steam vegetables for a few minutes.

Black bean sauce, hoisin sauce and oyster sauce are all very different yet any combination will work in this recipe. Find you favourite!

Protein options: Of course you can add meat or tofu. Cook the protein of your choice in the wok after cooking the garlic and ginger or add leftover cooked meat just before adding the sauce.

Nutrition

Serving: 400g | Calories: 115kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 249mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Tried this recipe?Mention @everyday.gf.gourmet!