Vegetarian Stir-fry with Sweet & Tangy Garlic Sauce

The only thing I love more than stir-fry is a stir-fry made in a Wok. You can use them for so many recipes!  Here is a recipe for vegetarian stir-fry with sweet tangy garlic sauce. This recipe requires hot heat and an oil that can handle the heat - I use peanut oil, but you may also use vegetable oil. Cooking at such a high heat means all the ingredients should be prepped and ready to cook as things will move quickly once started. I like to get the rice going right before I start chopping my vegetables that way it's ready when everything else is done. The rice will take about 20 minutes to cook.

Prep Time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Makes about 4 servings. 


For Sauce:

2 TBS vegan butter*

4-5 cloves garlic

1 TBS honey**

Juice from 1 medium lime

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional)

1 TBS corn starch 

1 TBS water


For Stir-Fry:

2 TBS Peanut oil (or other high heat oil - NOT olive oil)

1/2 cup basmati rice, 1 1/4 cup water

1-2 large carrots (about 1/2 cup chopped)

1 medium bell pepper

1/2 red onion

1 head broccoli (roughly 1-2 cups)***

1 cup water chestnuts

1 cup baby corn



1. Cook 1/2 cup dry rice in 1 1/4 cup water. Bring to a boil, then cover and cook low, stirring occasionally until all water is absorbed. 

2. Cut carrots, pepper, onion and broccoli in even bite size pieces. Set aside keeping ingredients separate.

3. Rinse water chestnuts and baby corn and cut baby corn pieces in half. Set aside keeping ingredients separate. 

4. Melt butter in medium size bowl. Mince garlic and add to butter. Squeeze lime into bowl then add honey, salt, pepper, cayenne, cornstarch and water. Mix well and set aside.


1. Turn heat on high and pour peanut oil into wok to heat. Once hot add carrots. Continue by adding ingredients one at a time cooking a few minutes in between. Start with carrots, peppers, onions, broccoli, water chestnuts, and finally baby corn. 

2. Once vegetables are tender and onions are translucent (about 10 minutes after starting carrots in oil) add stir-fry sauce and stir well. Stir almost constantly until ingredients are well-coated and garlic is fragrant, about 5-10 minutes. 

3. Scoop some rice and top with stir-fry. Enjoy! I like to top mine off with a touch of ponzu sauce.

Recipe Notes:

*I use vegan butter, but you may use dairy butter if you prefer.

**If you're vegan you may substitute agave, coconut sugar, or your favorite sweetener. 

***You can add/substitute vegetables for what you have available. Just keep proportions similar to ensure enough sauce for entire dish.

I usually up my rice to a full cup because 1. I love leftovers and 2. I love rice. You can use the left over rice to make fried rice the next day! It also helps make enough servings for 4 if you have hungry guests.