18 Spicy Chinese Stir Fry Vegetable Delicious Recipes

Venture into the vibrant world of Chinese cuisine with our roundup of 18 Spicy Chinese Stir Fry Vegetable Delicious Recipes! Perfect for those nights when you crave something quick, flavorful, and packed with a punch, these dishes are sure to spice up your dinner routine. Whether you’re a stir-fry novice or a seasoned pro, there’s something here to tempt your taste buds. Keep reading to discover your next favorite meal!

Szechuan Stir Fry Mixed Vegetables

Vibrant and bursting with bold flavors, this Szechuan Stir Fry Mixed Vegetables dish is a testament to the power of fresh ingredients and the fiery depth of Szechuan cuisine. Perfectly balanced between crisp-tender vegetables and the numbing heat of Szechuan peppercorns, it’s a dish that promises to elevate any meal.

Ingredients

• 2 tbsp vegetable oil
• 1 tbsp Szechuan peppercorns
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 tbsp Szechuan peppercorns to the oil, stirring constantly for 30 seconds to release their aroma.
3. Add 2 cloves minced garlic and 1 tbsp minced ginger to the wok, stirring for another 30 seconds until fragrant.
4. Increase the heat to high and add 1 cup sliced bell peppers, 1 cup broccoli florets, 1 cup julienned carrots, and 1 cup snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Pour the sauce over the vegetables, tossing to coat evenly.
6. Continue to stir-fry for another 2 minutes until the sauce is slightly reduced and clinging to the vegetables.

Offering a symphony of textures from the crunch of fresh vegetables to the slight chew of perfectly cooked broccoli, this dish is a celebration of contrasts. Serve it over steamed jasmine rice to soak up the vibrant sauce, or alongside grilled protein for a complete meal.

Garlic Ginger Bok Choy Stir Fry

This vibrant Garlic Ginger Bok Choy Stir Fry brings a symphony of flavors to your table, combining the earthy tones of bok choy with the sharp zest of garlic and ginger for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 lb bok choy, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1 tbsp minced ginger to the skillet, stirring constantly for 30 seconds until fragrant.
3. Introduce 1 lb chopped bok choy to the skillet, tossing to coat evenly with the garlic and ginger mixture.
4. Pour 1 tbsp soy sauce and 1 tsp sesame oil over the bok choy, stirring to combine. Cook for 2-3 minutes until the bok choy is tender but still crisp.
5. Sprinkle 1/4 tsp red pepper flakes over the dish for a subtle heat, stirring once more to distribute evenly.

Zesty and fresh, this stir fry offers a delightful crunch with every bite, its flavors perfectly balanced between the savory soy sauce and the aromatic garlic and ginger. Serve it alongside steamed rice or as a vibrant topping for noodles to elevate a simple meal into something extraordinary.

Spicy Green Bean Stir Fry

Flavorful and vibrant, this Spicy Green Bean Stir Fry is a testament to the beauty of simple ingredients coming together to create a dish that’s both nutritious and bursting with flavor. Perfect for a quick weeknight dinner or as a standout side, it’s a recipe that promises to delight the senses with its crisp texture and bold spices.

Ingredients

• 1 lb green beans, trimmed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp red pepper flakes
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add green beans to the skillet, stirring occasionally, until they start to blister and turn bright green, about 5 minutes. Tip: Ensure your skillet is hot enough to sear the beans quickly, locking in their crispness.
3. Stir in minced garlic, grated ginger, and red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Keep the ingredients moving to prevent burning.
4. Pour in soy sauce, sugar, and water, stirring to combine. Reduce heat to medium and cook, stirring occasionally, until the sauce thickens slightly and coats the beans, about 3 minutes. Tip: The sugar helps balance the heat and enhances the sauce’s glossiness.
5. Remove from heat and transfer to a serving dish.

Great for those who appreciate a bit of heat, this stir fry offers a delightful crunch with a sauce that’s richly aromatic and perfectly spicy. Serve it alongside steamed rice or as part of a larger Asian-inspired feast for a meal that’s sure to impress.

Kung Pao Brussels Sprouts Stir Fry

Never has a vegetable dish commanded such attention at the dinner table as this Kung Pao Brussels Sprouts Stir Fry, a harmonious blend of spicy, sweet, and savory flavors that elevate the humble Brussels sprout to star status. Perfectly charred and tossed in a glossy, aromatic sauce, this dish is a testament to the transformative power of bold seasonings and high-heat cooking.

Ingredients

• 1 lb Brussels sprouts, halved
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup roasted peanuts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Brussels sprouts cut side down, ensuring they are not overcrowded to allow for proper charring. Cook undisturbed for 4 minutes.
3. Flip Brussels sprouts and continue cooking for another 3 minutes until tender and deeply caramelized.
4. Push Brussels sprouts to the side of the skillet. Add minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant.
5. Stir in soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes, coating the Brussels sprouts evenly. Cook for 1 minute to meld the flavors.
6. Remove from heat and toss in roasted peanuts for a crunchy contrast.

Succulent and fiery, these Kung Pao Brussels Sprouts offer a delightful crunch with every bite, their complex flavors deepened by the smoky char. Serve them atop a steaming bowl of jasmine rice or as a bold accompaniment to grilled meats for a meal that sings with contrast and harmony.

Honey Glazed Carrot Stir Fry

Radiant and bursting with vibrant hues, this honey glazed carrot stir fry is a testament to the beauty of simplicity, transforming humble ingredients into a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 cups carrots, julienned
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add julienned carrots to the skillet, stirring occasionally, until they begin to soften, about 5 minutes.
3. Stir in minced ginger and garlic, cooking until fragrant, about 30 seconds, to unlock their aromatic flavors.
4. Pour in honey and soy sauce, tossing the carrots to ensure they’re evenly coated, and cook for another 2 minutes.
5. Sprinkle red pepper flakes over the carrots, adjusting the amount to suit your spice preference, and stir to combine.
6. Continue cooking the carrots, stirring frequently, until the glaze thickens and coats the carrots evenly, about 3 more minutes.
7. Remove the skillet from heat and sprinkle sesame seeds over the top for a nutty crunch.

Kaleidoscopic in color and flavor, this stir fry offers a delightful contrast between the sweet glaze and the slight heat from the pepper flakes. Serve it atop a bed of fluffy quinoa for a wholesome meal or as a vibrant side to grilled chicken.

Black Pepper Broccoli Stir Fry

Just when you thought broccoli couldn’t get any more enticing, this Black Pepper Broccoli Stir Fry comes along, transforming the humble vegetable into a dish that’s both vibrant and deeply flavorful. With a perfect balance of spice and crunch, it’s a testament to the magic of simple ingredients coming together under the right technique.

Ingredients

• 1 lb broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp freshly ground black pepper
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic to the oil, stirring constantly for 30 seconds until fragrant but not browned.
3. Introduce 1 lb broccoli florets to the wok, stirring to coat them evenly with the garlic-infused oil.
4. Sprinkle 1 tbsp freshly ground black pepper over the broccoli, ensuring each floret gets a generous coating for that signature spice.
5. Pour in 1/4 cup water, then immediately cover the wok to steam the broccoli for 2 minutes, achieving a tender-crisp texture.
6. Uncover and add 1 tbsp soy sauce and 1 tsp sugar, stirring well to combine and letting the sauce reduce for 1 minute until slightly thickened.
7. Remove from heat and serve immediately, ensuring the broccoli retains its vibrant green hue and crispness.

Keenly balanced between the heat of black pepper and the umami depth of soy sauce, this stir fry offers a symphony of flavors with every bite. For an extra layer of texture, consider topping it with toasted sesame seeds or serving it alongside a bed of jasmine rice to soak up the savory sauce.

Sesame Snow Peas Stir Fry

Gracefully crisp and vibrantly green, sesame snow peas stir fry is a testament to the beauty of simplicity in cooking, where each ingredient shines in harmony. This dish, with its delicate crunch and nutty undertones, is a quick yet sophisticated addition to any meal, promising a burst of freshness with every bite.

Ingredients

• 1 tbsp sesame oil
• 1 lb snow peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb snow peas to the skillet, spreading them in a single layer to ensure even cooking.
3. Sauté the snow peas for 3 minutes, stirring occasionally, until they are bright green and slightly tender.
4. Add 2 cloves minced garlic to the skillet, stirring constantly for 30 seconds to prevent burning.
5. Drizzle 1 tbsp soy sauce over the snow peas, tossing to coat evenly.
6. Sprinkle 1 tsp sesame seeds and 1/4 tsp red pepper flakes over the dish, stirring to distribute the flavors.
7. Remove from heat and serve immediately to preserve the crisp texture of the snow peas.

Freshly cooked, this stir fry offers a delightful contrast between the tender-crisp snow peas and the aromatic, slightly spicy sauce. For an elegant presentation, garnish with additional sesame seeds and serve alongside grilled salmon or as part of a vibrant vegetable platter.

Chili Garlic Eggplant Stir Fry

Just when you thought eggplant couldn’t get any more irresistible, this Chili Garlic Eggplant Stir Fry comes along, blending the vegetable’s creamy texture with a bold, spicy-sweet sauce that’s utterly addictive.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp chili flakes
• 1/2 cup water
• 2 green onions, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add eggplant cubes in a single layer, working in batches if necessary, and cook until golden brown on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly caramelized.
3. Remove eggplant from skillet and set aside.
4. In the same skillet, heat remaining 1 tbsp vegetable oil over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 30 seconds.
5. Stir in soy sauce, rice vinegar, honey, and chili flakes, bringing the mixture to a simmer.
6. Return eggplant to the skillet, adding 1/2 cup water, and stir to coat evenly. Cover and simmer for 5 minutes, or until eggplant is tender. Tip: The water helps to steam the eggplant, ensuring it cooks through without drying out.
7. Uncover and cook for an additional 2 minutes to thicken the sauce slightly.
8. Garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle with toasted sesame seeds.

Hearty and flavorful, this stir fry boasts a delightful contrast between the soft eggplant and the crisp green onions, with a sauce that’s the perfect balance of sweet, spicy, and tangy. Serve it over steamed rice or alongside grilled meats for a meal that’s sure to impress.

Sweet and Sour Cabbage Stir Fry

Elevate your weeknight dinner with this vibrant Sweet and Sour Cabbage Stir Fry, a dish that masterfully balances tangy and sweet flavors with a satisfying crunch. Perfect for those seeking a quick yet sophisticated vegetable side, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced onion to the skillet, stirring occasionally, until translucent, about 3 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the sliced cabbage and red bell pepper to the skillet, tossing to combine with the onions and garlic.
5. Cook the vegetables, stirring occasionally, until they begin to soften but still retain some crunch, about 5 minutes.
6. In a small bowl, whisk together the apple cider vinegar, honey, salt, black pepper, and red pepper flakes.
7. Pour the vinegar mixture over the vegetables in the skillet, stirring to coat evenly.
8. Continue to cook for another 2 minutes, allowing the flavors to meld and the sauce to slightly reduce.
9. Remove from heat and serve immediately for the best texture and flavor.

The Sweet and Sour Cabbage Stir Fry offers a delightful contrast of textures, from the crisp vegetables to the glossy, flavorful sauce. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a light yet satisfying lunch.

Five Spice Cauliflower Stir Fry

Whisking together the vibrant flavors of East and West, this Five Spice Cauliflower Stir Fry is a testament to the beauty of simple ingredients transformed by bold spices. Perfectly crisp-tender cauliflower florets are tossed in a fragrant blend of five spice powder, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tbsp vegetable oil
• 1 tbsp five spice powder
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cauliflower florets to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes without stirring to allow the edges to caramelize.
3. Sprinkle five spice powder and minced garlic over the cauliflower, stirring gently to coat. Cook for another 3 minutes, until the spices are fragrant.
4. Drizzle soy sauce and sesame oil over the cauliflower, tossing to combine. Cook for 2 more minutes, allowing the flavors to meld.
5. Remove from heat and garnish with sliced green onions before serving.

This stir fry boasts a delightful contrast of textures, from the crispy edges of the cauliflower to its tender core, all enveloped in the warm, aromatic embrace of five spice. Try serving it over a bed of jasmine rice or alongside grilled chicken for a meal that sings with harmony.

Maple Soy Mushroom Stir Fry

Flavorful and effortlessly sophisticated, this Maple Soy Mushroom Stir Fry combines the earthy depth of mushrooms with the sweet and savory harmony of maple and soy. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to delight the palate with every bite.

Ingredients

• 2 tbsp olive oil
• 1 lb mixed mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tsp red pepper flakes
• 1/2 cup green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced mushrooms to the skillet, spreading them out in an even layer. Cook without stirring for 4 minutes to allow them to brown.
3. Stir the mushrooms and continue cooking for another 4 minutes until they are golden and have released their moisture.
4. Add minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning.
5. Pour in soy sauce and maple syrup, stirring to coat the mushrooms evenly. Cook for 2 minutes until the sauce thickens slightly.
6. Sprinkle red pepper flakes over the mushrooms for a hint of heat, adjusting the amount to your preference.
7. Remove the skillet from heat and garnish with sliced green onions and sesame seeds before serving.

Velvety mushrooms coated in a glossy, umami-rich sauce offer a delightful contrast of textures, while the maple syrup adds a subtle sweetness that balances the dish beautifully. Serve over steamed rice or alongside crisp vegetables for a meal that’s as visually appealing as it is delicious.

Crispy Tofu with Mixed Vegetables Stir Fry

Savory and satisfying, this Crispy Tofu with Mixed Vegetables Stir Fry is a testament to the beauty of simple ingredients coming together to create a dish that’s both nutritious and bursting with flavor. Perfect for a quick weeknight dinner or a leisurely weekend meal, it promises a delightful crunch and a harmony of tastes that will leave you craving more.

Ingredients

– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 cup broccoli florets
– 1 cup sliced bell peppers
– 1 cup sliced carrots
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1/2 cup water
– 1 tbsp honey

Instructions

1. Preheat a large non-stick skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Toss the cubed tofu with cornstarch until evenly coated, ensuring each piece is lightly dusted for maximum crispiness.
3. Add the tofu to the skillet in a single layer, cooking for 3-4 minutes on each side until golden and crispy. Remove and set aside.
4. In the same skillet, add the remaining 1 tbsp of vegetable oil, then stir in the broccoli, bell peppers, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
5. Push the vegetables to one side of the skillet, add the minced garlic and grated ginger to the other side, and sauté for 30 seconds until fragrant.
6. Combine the vegetables with the garlic and ginger, then add the soy sauce, sesame oil, water, and honey, stirring well to coat everything evenly.
7. Return the crispy tofu to the skillet, gently tossing to combine with the vegetables and sauce. Cook for an additional 2 minutes to heat through.
8. Serve immediately, garnished with sesame seeds if desired. Yieldingly tender vegetables paired with the satisfying crunch of tofu make this dish a textural delight, while the sweet and savory sauce ties all the flavors together beautifully. Consider serving over a bed of steamed jasmine rice or quinoa for a complete meal.

Lemon Pepper Asparagus Stir Fry

Crisp asparagus meets the zesty punch of lemon and the warmth of black pepper in this vibrant stir-fry, a dish that effortlessly bridges the gap between simple weeknight dinners and elegant entertaining.

Ingredients

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp black pepper, freshly ground
• 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add asparagus to the skillet, arranging in a single layer to ensure even cooking. Cook for 3 minutes without stirring to allow a slight char.
3. Stir asparagus and continue to cook for another 2 minutes until bright green and tender-crisp.
4. Sprinkle lemon zest, lemon juice, black pepper, and salt over the asparagus. Toss to coat evenly and cook for 1 more minute to meld the flavors.
5. Remove from heat and transfer to a serving dish immediately to prevent overcooking.

Freshly made, this Lemon Pepper Asparagus Stir Fry boasts a delightful crunch, with the lemon and pepper creating a lively dance of flavors. Serve it alongside grilled chicken or atop a bed of quinoa for a wholesome meal.

Curry Flavored Bell Pepper Stir Fry

Yearning for a dish that marries the vibrant colors of bell peppers with the warm, aromatic spices of curry? This Curry Flavored Bell Pepper Stir Fry is a quick, flavorful solution that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 2 tbsp olive oil
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp honey

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 large red bell pepper, 1 large yellow bell pepper, and 1 large green bell pepper, all sliced, to the skillet. Stir to coat with oil.
3. Sprinkle 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper over the peppers. Stir well to evenly distribute the spices.
4. Cook the peppers, stirring occasionally, until they begin to soften and the edges slightly char, about 5-7 minutes.
5. Add 2 tbsp soy sauce and 1 tbsp honey to the skillet. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
6. Remove from heat and serve immediately.

With its crisp-tender texture and a perfect balance of sweet and savory flavors, this stir fry is a standout on its own or served over a bed of fluffy jasmine rice for a more substantial meal.

Oyster Sauce Baby Corn Stir Fry

Nestled in the heart of Asian-inspired cuisine, this Oyster Sauce Baby Corn Stir Fry brings a symphony of flavors to your table, combining the crisp sweetness of baby corn with the umami richness of oyster sauce for a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 2 cups baby corn, halved lengthwise
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic and 1 tbsp grated ginger to the wok, stirring constantly for 30 seconds until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
3. Introduce 2 cups halved baby corn to the wok, stir-frying for 2 minutes until slightly golden. Tip: Keep the heat high to achieve a nice sear on the corn.
4. In a small bowl, whisk together 1/4 cup oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water until the sugar dissolves.
5. Pour the sauce mixture over the baby corn, tossing to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly. Tip: If the sauce thickens too much, add a splash of water to reach desired consistency.
6. Garnish with 2 sliced green onions, stir once more, and remove from heat.

Yielded with a glossy sheen, this stir fry boasts a perfect balance of crunch and tenderness, with the oyster sauce lending a deep, savory note that complements the natural sweetness of the baby corn. Serve it atop steamed jasmine rice or alongside grilled meats for a meal that sings with flavor.

Thai Basil Zucchini Stir Fry

Gracefully blending the vibrant flavors of Thailand with the crisp freshness of summer zucchini, this stir fry is a testament to the beauty of simple, yet bold ingredients. Golden hints of garlic and the aromatic punch of Thai basil elevate this dish to a weeknight dinner hero.

Ingredients

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 lb zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup Thai basil leaves

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the wok, stirring constantly for 30 seconds until fragrant but not browned.
3. Introduce zucchini slices and red bell pepper to the wok, stirring frequently for 4-5 minutes until vegetables are just tender.
4. In a small bowl, whisk together soy sauce, oyster sauce, and sugar until the sugar is dissolved.
5. Pour the sauce over the vegetables, tossing to coat evenly, and cook for an additional 2 minutes.
6. Remove the wok from heat and gently fold in Thai basil leaves until wilted, about 30 seconds.

Marvel at the dish’s vibrant colors and the harmonious blend of savory and sweet flavors, best served immediately over a bed of steamed jasmine rice to soak up the delectable sauce.

Hot and Sour Lotus Root Stir Fry

On a crisp evening, nothing satisfies quite like the vibrant crunch and tangy zest of a well-prepared stir fry. This Hot and Sour Lotus Root Stir Fry brings together the earthy depth of lotus root with a punchy sauce, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 tbsp vegetable oil
• 2 cups lotus root, sliced into 1/4-inch rounds
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 1 green onion, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cups sliced lotus root to the skillet, spreading them out in a single layer. Cook for 3 minutes without stirring to allow the edges to crisp.
3. Stir in 1 tbsp minced ginger and 2 cloves minced garlic, cooking for 1 minute until fragrant.
4. In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Pour over the lotus root, stirring to coat evenly.
5. Add 1/4 cup water to the skillet, reducing the heat to medium. Cover and simmer for 5 minutes, or until the lotus root is tender but still crisp.
6. Remove from heat and garnish with 1 sliced green onion before serving.

Glistening with sauce, each bite of this stir fry offers a delightful contrast between the crunchy lotus root and the silky, spicy-sour sauce. Serve it atop a bed of steamed jasmine rice or alongside grilled meats for a meal that sings with flavor.

Mandarin Orange Spinach Stir Fry

Yielding to the vibrant flavors of the season, this Mandarin Orange Spinach Stir Fry marries the sweetness of citrus with the earthy depth of fresh spinach, creating a dish that’s as nutritious as it is delightful. Perfect for a quick weeknight dinner or a sophisticated side, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 2 tbsp olive oil
• 1 lb fresh spinach
• 2 cloves garlic, minced
• 1/2 cup mandarin orange segments
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce 1 lb fresh spinach to the skillet, stirring continuously until just wilted, about 2 minutes. Tip: For even cooking, add spinach in batches if your skillet is small.
4. Gently fold in 1/2 cup mandarin orange segments, 1 tbsp soy sauce, 1/2 tsp red pepper flakes, and 1/4 tsp salt, combining well to ensure the spinach is evenly coated.
5. Cook for an additional 1-2 minutes, allowing the flavors to meld and the oranges to warm through. Tip: Avoid overcooking to maintain the oranges’ integrity and the spinach’s vibrant color.
6. Remove from heat and serve immediately. Tip: For an extra crunch, sprinkle with toasted sesame seeds or slivered almonds before serving.

This stir fry boasts a delightful contrast between the tender spinach and the juicy bursts of mandarin orange, with a subtle heat that lingers pleasantly. Serve it atop a bed of steamed jasmine rice or alongside grilled salmon for a meal that’s both elegant and effortlessly healthy.

Conclusion

Craving a burst of flavor? Our roundup of 18 Spicy Chinese Stir Fry Vegetable Recipes is your ticket to a delicious adventure. Perfect for home cooks looking to spice up their meal routine, these dishes promise both heat and heart. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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