Best Easy Instant pot Stir Fry vegetables recipe (+crockpot and more options)
This easy instant pot vegetable recipe is a sizzling symphony of vibrant veggies, aromatic spices, and savory sauces is not just a feast for your taste buds but also a treat for your senses. Imagine colorful bell peppers, crisp broccoli, and tender snap peas, all dancing harmoniously in a pool of savory sauce, without a hint of dairy. Whether you’re an Instant Pot enthusiast or a novice, this recipe promises a fuss-free journey to a delicious destination.
Ingredients
Dairy-Free Instant Pot Stir-Fry Recipe Ingredients
- 2 cups (300g) broccoli florets
- 1 cup (150g) sliced bell peppers (assorted colors)
- 1 cup 8150g) sliced carrots
- 1 cup (150g) snap peas
- 1 cup (150g) sliced mushrooms
- 1 cup (150g) sliced zucchini
- 1 block (14 ounces or 400 grams extra-firm tofu, cubed (optional for added protein)
- 1 tablespoon (15ml) vegetable oil (use a dairy-free oil like canola or olive oil)
- 3 cloves garlic minced
- 1- inch (2,5cm) piece of ginger minced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 cup (60ml) low-sodium soy sauce or tamari (gluten-free option)
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) maple syrup or agave nectar
- 1 teaspoon cornstarch (or arrowroot powder for a gluten-free option)
- Sesame seeds and sliced green onions for garnish optional
Instructions
Cooking Instructions (Instant Pot):
- Set your Instant Pot to "Sauté" mode. Add the vegetable oil and heat it.
- Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- If using tofu, add the cubed tofu and cook until lightly browned on all sides. Remove tofu and set it aside.
- Add all the prepared vegetables to the Instant Pot and stir-fry for 2-3 minutes.
- In a bowl, whisk together the soy sauce, thyme, oregano, rice vinegar, maple syrup, and cornstarch until well combined.
- Pour the sauce mixture over the vegetables in the Instant Pot. Add back the tofu if using.
- Close the Instant Pot lid, set it to "Manual" or "Pressure Cook" mode, and cook on high pressure for 0 minutes (yes, zero minutes).
- Quick-release the pressure when done, and carefully open the lid.
- Stir the stir-fry, allowing the sauce to thicken. If it's not thick enough, you can set the Instant Pot to "Sauté" mode and stir until the sauce reaches your desired consistency.
- Serve the dairy-free stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Cooking Instructions (Crockpot):
- In a skillet on the stovetop, sauté the garlic and ginger in vegetable oil until fragrant.
- Place all the vegetables and optional tofu in a Crockpot.
- In a bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Pour this sauce over the vegetables.
- Cook on low for 4-6 hours or until the vegetables are tender but still crisp.
- Serve over rice or noodles.
Cooking Instructions (Air Fryer):
- Preheat your air fryer to 375°F (190°C).
- In a bowl, toss the vegetables with a small amount of oil and any desired seasonings.
- Cook in batches if necessary, arranging the vegetables in a single layer in the air fryer basket.
- Cook for 5-7 minutes, shaking the basket or tossing the vegetables halfway through for even cooking.
- In the meantime, sauté the garlic and ginger in a pan on the stovetop.
- In a separate bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch. Microwave for 30 seconds or until it thickens slightly.
- Combine the cooked vegetables with the sauce and serve.
Cooking Instructions (Stovetop):
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add minced garlic and ginger and sauté for about 30 seconds.
- If using tofu, add the cubed tofu and cook until lightly browned. Remove tofu and set aside.
- Add all the prepared vegetables to the skillet and stir-fry for 2-3 minutes.
- Follow the same sauce preparation as in the other methods, and pour it over the vegetables. Add back the tofu if using.
- Stir-fry until the sauce thickens and coats the vegetables.
- Serve over cooked rice or noodles.
Notes
Chinese Stir Fry Sauce Recipe
Ingredients:
•1/2 cup (120 ml) low-sodium soy sauce (for gluten-free, use tamari or a gluten-free soy sauce)
•1/4 cup (60 ml) vegetable broth
•3 tablespoons (45 ml) rice vinegar
•2 tablespoons (30 ml) hoisin sauce (check for gluten-free and vegan options)
•2 tablespoons (30 ml) maple syrup or agave nectar
•1 tablespoon (15 ml) sesame oil
•1 teaspoon (5 grams) cornstarch (or arrowroot powder for gluten-free)
•2 cloves garlic, minced
•1 teaspoon (5 grams) grated fresh ginger
•Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Serving Amount:
•This recipe yields approximately 1 cup of stir fry sauce, which is enough for 4 servings of a stir fry dish. Adjust the amount based on your recipe’s needs.
Instructions:
1.In a mixing bowl, whisk together the soy sauce (or tamari), vegetable broth, rice vinegar, hoisin sauce, maple syrup (or agave nectar), sesame oil, and cornstarch (or arrowroot powder) until well combined.
2.Add the minced garlic, grated ginger, and optional red pepper flakes for a bit of heat. Whisk again to incorporate these flavorful elements into the sauce.
3.Taste the sauce and adjust the sweetness or spiciness to your liking by adding more maple syrup or red pepper flakes, if needed.
4.Use the Chinese Stir Fry Sauce immediately in your stir-fry recipes, or store it in an airtight container in the refrigerator for up to one week. Be sure to give it a good stir before using it in your dish.
This versatile Chinese Stir Fry Sauce is the perfect addition to your stir-fry creations. It’s packed with flavor, and you can easily tailor it to suit your dietary preferences, whether you’re looking for a vegan or gluten-free option. Enjoy your homemade stir-fry sauce in a variety of dishes, and savor the delicious flavors it brings to your meals!