Chinese style vegetable stir-fry, made with a hoisin-based sauce is a quick and simple vegetarian and vegan stir-fry with a distinctly Asian flavor. If you're vegetarian or vegan, you can never have enough stir-fry recipes to try, am I right? Adding seitan to a vegetable stir-fry makes this a complete one-dish meal perfect for a busy weeknight dinner (and the leftovers make a great lunch, too).
- General Tso's tofu "chicken" recipe
- Sweet and Sour Tofu with Vegetables
- Vegetable Fried Rice
- Asian Green Beans
- Sweet Cabbage Stir Fry
- Sweet and Sour Tempeh Recipe
- Vegetarian Gingered Lo Mein
- More vegetarian recipes
- More vegetable stir-fry recipes
Click Play to See This Recipe Come Together
- 3 tbsp. hoisin sauce
- 1 tbsp. sesame oil + 2 tbsp
- 2 tbsp. soy sauce + 2 tbsp
- 1 tbsp. rice vinegar
- 2 tbsp. sugar (or liquid sweetener)
- 3/4 c. vegetable broth
- 2 cloves garlic (minced)
- 1 tsp. fresh ginger (minced)
- 1 tbsp. corn starch
- 1 c. seitan (chopped into 1-inch pieces)
- 2 green onions (chopped)
- 1 red or yellow bell pepper (seeded and chopped)
- 1 c. broccoli (cut into florets)
First, prep your stir-fry sauce. In a small saucepan, whisk together the hoisin sauce, 1 tbsp. sesame oil, 2 tbsp. soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger, and cornstarch over medium heat.
Allow to simmer just until the mixture begins to thicken, about 5 minutes or so, then remove from heat and set aside.
In a large wok or skillet, stir-fry seitan in 2 tbsp. sesame oil and 2 tbsp. soy sauce until lightly browned, about 3 minutes.
Add the onions, pepper, and broccoli and stir-fry 2-3 minutes longer.
Add the prepared stir-fry sauce mixture to the stir-fry and combine well, allowing to cook 2-3 minutes more, until broccoli is done.
Serve your Chinese vegetable stir-fry over cooked rice or noodles, if you like, or plain steamed white rice or your favorite whole grain, such as quinoa or even Israeli couscous. There's plenty of sauce to spread around. Yum!