Top 10 Vegan Stir-Fry Recipes to Make at Home

Ingredients:

• Vegan goat meat: 500g
• Fresh onion: 40g
• Water spinach, cilantro
• Vegetable oil
• Onion, garlic, dried shallots, lemongrass, sesame seeds
• Salt, black pepper, vegan soy sauce, vegan bouillon powder

Instructions:

• Step 1: Soak vegan goat meat in warm water until softened, then squeeze out water and cut into bite-sized pieces. Peel and finely chop dried onions and garlic. Crush lemongrass and finely chop. Toast sesame seeds in a pan until golden, then grind.
• Step 2: Marinate the vegan goat meat with vegetable oil, black pepper, salt, vegan bouillon powder, lemongrass, and sesame seeds. Heat oil in a pan, add chopped onions and garlic, stir-fry quickly, then add the marinated vegan goat meat and stir-fry rapidly. Add fresh onions, vegetable oil, and black pepper to enhance the aroma.
• Step 3: Transfer the sautéed vegan goat meat to a plate, add cilantro and water spinach that have been picked, washed, and drained. Enjoy your vegan sautéed rolled goat meat!

Ingredients:

• 200g vegan snails
• 4 lemongrass bulbs
• 3 horn peppers
• Ginger
• Lime leaves
• Seasonings: salt, black pepper, sugar, vegan bouillon powder, vegan fish sauce, vegan satay

Instructions:

• Step 1: Soak vegan snails in hot water until soft, drain, and marinate with a bit of bouillon powder and satay. Finely chop ginger, peppers, and lemongrass. Wash lime leaves and slice them.
• Step 2: Heat oil in a pan, sauté lemongrass and ginger until fragrant, then add snails, stir evenly. Add a bit of water, cover, and simmer. When the snail broth is boiling, add lime leaves, sliced ginger, stir together, season with salt, satay for the desired taste.
• Transfer the vegan snail stir-fried with lemongrass and chili to a plate. Enjoy while hot.
  

Ingredients:

• Vegan chicken: 400g
• Lemongrass: 4 bulbs
• Chili: 4 peppers
• Dried shallots, dried garlic: 1 bulb each
• Curry powder, vegan bouillon powder, sugar, black pepper
• Vegetable oil

Instructions:

• Step 1: Soak vegan chicken in warm water until soft, then drain and tear into bite-sized pieces. Peel and crush dried shallots and garlic. Clean chili, remove seeds, and slice thinly.
• Step 2: Marinate vegan chicken with chili, lemongrass, crushed dried shallots, curry powder, vegan bouillon powder, sugar, and black pepper for about 20 minutes.
• Step 3: Heat a pan, sauté dried shallots and garlic until fragrant, then stir-fry the marinated vegan chicken until firm. Adjust the seasoning, and transfer the stir-fried vegan chicken to a plate. Sprinkle some black pepper, and you've completed this delicious vegan rolled chicken dish!

Ingredients:

• Vegan beef slices: 400g
• Lemongrass: 4 bulbs
• Chili: 3 peppers
• Dried garlic, dried shallots: 1 bulb each
• Vegan bouillon powder, black pepper, soy sauce, sesame oil, sugar, vegetable oil
• Roasted white sesame seeds: 50g

Instructions:

• Step 1: Soak vegan beef slices in warm water until soft, then drain and squeeze out excess water. Peel the outer layer of lemongrass, crush, and finely chop. Peel and finely chop dried garlic and shallots.
• Step 2: Marinate vegan beef with ½ portion of lemongrass, chopped garlic, chopped shallots, vegan bouillon powder, black pepper, soy sauce, sesame oil, and sugar. Remove the core of chili, rinse, and thinly slice diagonally.
• Step 3: Heat a pan, add vegetable oil, sauté lemongrass, and the remaining dried garlic and shallots until fragrant. Stir-fry the marinated vegan beef over high heat, quickly flipping. Add sliced chili. Season to taste.
• Step 4: Transfer the cooked vegan beef to a plate, sprinkle with black pepper and roasted white sesame seeds. Enjoy this delicious vegan lemongrass and chili stir-fry with steamed rice while it's hot.

Ingredients:

• 500g vegan ribs
• 50g tamarind block
• 1 red bell pepper
• 1 yellow bell pepper
• 20g straw mushrooms
• Dried shallots, dried garlic, chili
• Seasonings: vegan bouillon powder, sugar, black pepper, vegan oyster sauce, vegan fish sauce

Instructions:

• Step 1: Soak vegan ribs in warm water until soft, then drain and cut into bite-sized pieces. Marinate the ribs with sugar, vegan oyster sauce, vegan fish sauce, and black pepper. Rinse bell peppers, remove seeds, and slice into long strips. Clean straw mushrooms, soak in diluted saltwater, then cut in half.
• Step 2: Prepare sweet and sour sauce by mixing tamarind paste, sugar, vegan fish sauce, and vegan bouillon powder.
• Step 3: Heat oil in a pan, fry the marinated ribs until golden, then remove excess oil with absorbent paper.

• Step 4: In the same pan, sauté dried shallots and finely chopped dried garlic. Add bell peppers, mushrooms, then stir-fry together. Add the ribs and pour the prepared sweet and sour sauce. Simmer until the sauce thickens, then turn off the heat.
• Transfer the vegan sweet and sour ribs to a plate. Sprinkle with black pepper and garnish with trimmed chili for an extra appeal.

Ingredients:

• 1 fresh bamboo shoot
• 50g shiitake mushrooms
• Carrot, green chili
• Leek
• Seasonings: vegan bouillon powder, vegetable oil, vegan soy sauce, salt

Instructions:

• Step 1: Clean the fresh bamboo shoot, boil, and rinse with cold water. Cut the bamboo shoot into small, bite-sized pieces and drain. Soak shiitake mushrooms in warm water until soft, then rinse. Thinly slice the carrot, and diagonally cut the green chili. Finely slice the white part of the leek.
• Step 2: Heat a pan with vegetable oil. Once the oil is hot, add the white part of the leek and sauté until fragrant. Next, add the bamboo shoot, mushrooms, carrot, and green chili. Stir-fry for 5-7 minutes, then season to taste.
• Step 3: Sprinkle the finely sliced green part of the leek onto the stir-fried bamboo shoots, turn off the heat, and transfer the dish to a plate. Add black pepper for extra flavor. Serve hot with white rice.