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You can honestly make the sauce anyway you’d like. You don’t have to put quite everything in it, and you can always adjust everything to taste. These products should be found at any grocery store. Enjoy!

20-Minute Vegan Stir Fry Recipe

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
This Vegan Stir Fry recipe is packed with crisp veggies, then sautéed in a delicious vegan stir fry sauce made with budget-friendly ingredients. Perfect for quick dinners when you're craving something with maximum flavor with minimal effort.


  • 1 red bell pepper, thinly sliced
  • 1 head of broccoli, cut into pieces
  • 1 bag of mung bean sprouts
  • 4 green onions, cut into thin 2' pieces
  • 8 ounces of mushrooms, sliced
  • 1 can of canned baby corn
  • 1 can of water chestnuts
  • 1/4 cup of peanuts
  • 1 Tablespoon of peanut or wok oil
  • 2 Tablespoons of rice vinegar
  • 2 Tablespoons of plum vinegar
  • 1/8 teaspoon of ground ginger
  • 1/2 teaspoon of crushed red pepper flakes (or less, depending on how spicy you want it)
  • 3 cloves garlic, pressed
  • 1 teaspoon of cornstarch
  • 1 Tablespoon of soy sauce
  • 1/4 cup of vegetable broth
  • 1 Tablespoon of sesame oil
  • Cooked brown rice


  • Heat 1 Tablespoon of peanut or wok oil on high in a large wok or skillet and add mushrooms, peanuts, water chestnuts, and baby corn. Heat until golden browned, then add red bell pepper, broccoli, green onions and mung bean sprouts. Stir, combine, and cook about 2 minutes.
  • Combine in a measuring cup: rice vinegar, plum vinegar, ginger, red pepper flakes, garlic, cornstarch, soy sauce, vegetable broth, and sesame oil. Add sauce, combine and cook for another minute or so. Place on top of steamed brown rice. Enjoy!


While they may seem unusual to some, these ingredients should all be at your favorite grocery store. No specialty market necessary.


Calories: 334kcalCarbohydrates: 47gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 379mgPotassium: 1148mgFiber: 10gSugar: 12gVitamin A: 2383IUVitamin C: 184mgCalcium: 106mgIron: 3mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Dinner, Lunch
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

More about Miranda Rivera

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