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    Home » Recipes » Gluten Free Main Course

    Easy Vegetable Stir Fry

    Published: Feb 27, 2023 · Modified: Nov 17, 2024 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    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.

    A wok full of colourful vegetables and two wooden spoons stirring them. 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.

    Jump to:
    • Ingredients for Homemade Stir Fry Sauce
    • Variations & Substitutions
    • Dinner in 30 Minutes
    • Why You Need a Wok
    • Vegetable Stir Fry (Gluten Free)

    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.

    Cups and spoons with all the ingredients for a vegetable stir fry sauce.
    • 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.

    A tray of chopped bok choy, mushrooms, red pepper, broccoli, onion, carrot and cherry tomatoes ready to stir fry.

    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.

    Firm VegetablesSoft VegetablesCanned, Frozen & Dried VegetablesFinishing
    oniongreen onionscanned baby cornsalted peanuts
    pepperscherry tomatoescanned water chestnutssesame seeds
    carrotmushroomsfrozen edamame beanscilantro or Thai basil
    celerysnow peasfrozen snow peas
    cabbage / coleslaw mixbok choyrehydrated dried mushroomsPROTEIN: leftover cooked meat or tofu
    cauliflowerzucchinifrozen mixed vegetables
    broccolifresh spinach

    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.

    Why You Need a Wok

    Yes, it's better to cook in a wok! If you don't have one these are my top reasons why you should buy one today.

    • A basic flat-bottom wok is inexpensive and can be used for stir fries, curries, non-Asian recipes and even as a deep-fryer.
    • The high sides of a wok increase the cooking surface which is perfect for a stir fry.
    • The shape makes it easy to stir food without flipping onto the stove or floor.
    • My wok is also my deep fryer. The large surface area at the top makes it easy to flip Chinese Chicken Balls or Cinnamon churros when they're bobbing in oil. The smaller base means you use less oil than you would in a pot with straight sides.

    Buy a wok and find a place to store it. Mine is in the cupboard above the fridge where it's easy to grab and easy to put away.

    A wok full of colourful vegetables and two wooden spoons stirring them.
    A wok full of colourful vegetables and two wooden spoons stirring them.

    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
    Print Pin Rate
    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
    Prevent your screen from going dark

    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

    Nutrition Facts
    Vegetable Stir Fry (Gluten Free)
    Amount Per Serving (400 g)
    Calories 115 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Sodium 249mg11%
    Potassium 83mg2%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 44IU1%
    Vitamin C 1mg1%
    Calcium 34mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

    New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.

    _________________________________________________________________________

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      5 from 1 vote

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      Recipe Rating




    1. Cinde Little

      September 06, 2023 at 9:23 pm

      5 stars
      A favourite everyday recipe for me!

      Reply

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    As a foodie and health educator I'm here to help you learn to cook gluten free. Every gluten free journey is unique but we all need to eat. I share recipes that work, resources to learn about GF flours and tips for success in the kitchen. Subscribe NOW to get the help you need.

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    A wok filled with two wooden spatulas stirring colourful cooked vegetables.
    A board with all the sauce ingredients; a plate of cut raw vegetables, and a wok filled with the cooked vegetable stir fry.

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