Quick Vegan Stir-Fry

by | Updated: December 4th, 2016

Busy night? Nutritious dinners are sometimes the last thing on your mind when your schedule is jam-packed. Don’t settle for fast food with questionable ingredients or takeout that gets cold and mushy by the time you get home. You deserve better! Set aside ten minutes to make this simple but nutritious vegetable stir-fry, loaded with fresh, colorful vegetables. This recipe works well with many sauces, like tamari, coconut aminos, sweet chili sauce and teriyaki, but I like it best with my zesty citrus glaze.

10-Minute Vegetable Stir-Fry

Quick Vegan Stir-Fry


2 cups cooked rice
2 cups bell peppers, diced (red & yellow)
1 cup purple cabbage, shredded
1 cup edamame
¼ cup sauce of your choice (like my citrus glaze)
1 Tbsp. water
1 tsp. sesame oil
Red pepper flakes
Sesame seeds, to top
Seasonings, to taste


  1. In a wok or large skillet, heat rice, water and sesame oil over medium-high heat. Cook for a few minutes.
  2. Add vegetables and cook for 6 to 8 minutes until tender.
  3. Remove skillet from heat and add sauce and any seasonings you’d like. Stir until well incorporated.
  4. Transfer to bowl and add red pepper flakes and sesame seeds.