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Asian Vegetable Stir Fry

Posting Date: 10/08/15

Asian Vegetable Stir Fry

Asian Vegetable Stir Fry is one of my go-to potluck party recipes whenever there are vegetarians coming to the party or whenever I am not sure if all coming are meat eaters or not. It was inspired by Chop Suey dish found in Chinese restaurants. Since it is a vegetarian dish, I don't use oyster sauce as an ingredient. The beauty of this dish is you can use any vegetables you like. I normally use carrot, red bell pepper, broccoli, snap peas, shiitake mushrooms, and cabbage. The combination of those vegetables looks very good on the plate because of the different color combination. Shiitake mushrooms have strong earthy taste and they taste good in vegetable stir fry. If you don't like them, you can use white mushrooms.

The recipe uses 1/4 teaspoon of red pepper flakes. To me, 1/4 teaspoon is very mild. You can put more or less depending on your tolerance to hot food.


  • 1 tablespoon corn starch
  • 10 tablespoons water
  • 4 tablespoons soy sauce
  • 2 cloves of garlic, minced
  • 1/4 teaspoon of minced ginger
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons vegetable oil
  • 1 tablespoons sesame oil
  • 1 carrot, sliced diagonally to 1/8" thick
  • 1 red bell pepper, cut into 1"x1" square
  • 1 broccoli head, leaves and stem separated and cut into bite size
  • 1 zucchini, cut into 1/4" thick. Each cut is then cut into another 4 pieces. This will make it faster to cook.
  • 6 mushrooms, could use white button mushrooms or shiitake mushrooms. Shiitake is preferable because it has strong flavor.
  • 1/4 cup chopped cabbage
  • 1 teaspoon sugar
  • salt
  • pepper
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 tablespoon toasted sliced almonds


  1. Combine corn starch, water, and soy sauce in a small bowl and whisk them to mix well.
  2. Heat vegetable oil and sesame oil on medium high. Add ginger and garlic and saute them until they become aromatic (about 1.5 min). Add red pepper flakes. Saute for 30 sec.
  3. Add broccoli and stir fry it for 2 min. Add carrot, red bell pepper, zucchini, and mushrooms and stir fry everything until they become slightly soft but not overcooked.
  4. Add the mixture of corn starch, water, and soy sauce to the vegetables. Add sugar and cabbage and mix everything well in the pan. Add salt and pepper if needed.
  5. Wait until the sauce becomes slightly thicken and vegetables are cooked before shutting off the heat.
  6. Put it on a serving plate and sprinkle with toasted sesame seeds and sliced almonds. Serve it with warm rice.

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