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This delicious stir fry vegetables recipe is made with everyday vegetables sauteed with simple Chinese black bean sauce. The sweet, spicy, and savory flavors will make you want to eat ALL your vegetables!
If you love simple, homemade Asian cuisine, try my easy pho recipe next!
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Are you a confident home cook of Chinese food? If so, stay awesome! If not, grab this EASY stir fry vegetable recipe and discover the hidden Chinese cook in you! This recipe is loaded with fresh, everyday vegetables found in most grocery stores. The black bean Chinese pan sauce is as easy as whisking a few ingredients in a bowl and sauteing it with the vegetables.
Stir fry ingredients
- avocado oil - or other oil
- Chinese eggplant
- green onions
- fresh ginger
- fresh garlic
- zucchini
- red bell pepper
- bok choy
Black bean sauce ingredients
- packaged black bean garlic sauce
- rice cooking wine or dry sherry
- water
- brown sugar
- chili garlic sauce
What is Chinese black bean sauce
Black bean sauce is a Chinese sauce made with fermented black soybeans (not the black beans used in Mexican food). You can use this recipe for black bean sauce as a more authentic Chinese ingredient. However, I enjoy using packaged black bean and garlic sauce enhanced with other ingredients to make my own shortcut sauce, as you'll see in my recipe below.
How to make this recipe
- Chop the veggies and whisk together black bean sauce ingredients.
- Sauté the veggies in a large skillet or wok until slightly tender.
- Add black bean sauce to the veggies and heat a few minutes until it's thickened and warmed through.
- Serve stir fry veggies over rice, rice noodles, or zucchini noodles.
Do you need a wok to make stir fry vegetables?
No. You can use any skillet to make veggie stir fry. It doesn't even have to be nonstick! Just make sure it’s big enough to fit ALL the veggies.
What veggies are best for stir fry?
There are no limitations to the variety of vegetables you can use in a stir fry.
- mushrooms
- cabbage
- snow peas or snap peas
- broccoli or cauliflower
- leafy greens
- onions
- eggplant
- bell peppers
- zucchini
- green beans
Meal prep instructions
- Divide cooked stir fry vegetables and rice into meal prep containers (about 1 cup vegetables and ½ cup of rice)
- Add a side of Asian slaw with sliced fresh fruit.
- Cover and refrigerate up to 3 days.
- To reheat, microwave on a medium setting in 1-minute increments until warmed through, stirring as needed.
How long will stir fry veggies last?
Your stir fry leftovers are best enjoyed within 3 days if stored in airtight containers. I do not recommend freezing this entree because it softens the texture of the vegetables and makes them watery when thawed.
Serving ideas
Serve this vegetable stir fry with a side of Instant Pot rice, cooked rice noodles, Instant Pot quinoa, or spiral zucchini noodles.
Easy Asian recipes
- Thai Peanut Zucchini Noodles
- Kale Sesame Noodles
- Vegetable Lo Mein Noodles
- Thai Coconut Soup
- Vegan Thai Lentil Chickpea Curry
📖 Recipe
Easy Stir Fry Vegetables (with black bean sauce)
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
Black Bean Sauce: (makes ¼ cup)
- 2 tablespoons Black Bean Garlic Sauce
- 1 tablespoon Rice Cooking Wine, or Dry Sherry
- 1 tablespoon Water
- 1 tablespoon Brown Sugar
- 1 teaspoon Chili Garlic Sauce
Vegetables:
- 3 tablespoons Avocado Oil, or any neutral flavored oil
- 1 large Chinese Eggplant, chopped into bite sized pieces
- 3 Green Onions, sliced; green and white part separated
- 1 teaspoon Fresh Ginger, grated
- 2 cloves Garlic, minced
- ½ large Red Bell Pepper, thinly sliced
- 2 small Zucchini, chopped into bite sized pieces
- 2 bulbs Bok Choy, leaves separated and bulb chopped
Instructions
For the black bean sauce: (makes ¼ cup)
- In a small bowl, whisk together packaged BLACK BEAN SAUCE, RICE COOKING WINE, WATER, BROWN SUGAR, and CHILI GARLIC SAUCE; set aside.
For the stir fry vegetables:
- Preheat a large skillet or wok over med-high heat.
- Combine EGGPLANT and 1 tablespoon OIL in mixing bowl. Toss to coat.
- Add EGGPLANT to preheated skillet. Sauté until tender and lightly browned, tossing as needed. Transfer to a plate and set aside.
- In the same skillet, heat remaining OIL. Add GREEN ONIONS (white part only), GINGER, and GARLIC. Sauté a few minutes until slightly tender, stirring as needed.
- Add BELL PEPPER, ZUCCHINI, and BOK CHOY; sauté under tender, stirring as needed.
- Add EGGPLANT back to vegetables; stir in BLACK BEAN SAUCE, reduce heat to low and simmer a few minutes until veggies are warmed through and sauce thickens.
- Serve warm over rice, Asian noodles, or zoodles. Garnish with sliced GREEN ONION tops.
- Store in airtight container up to 3 days in the refrigerator.
Equipment
- small mixing bowl
- 12-inch skillet or wok
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Julie Menghini says
I love making Chinese from scratch at home to limit the sodium and preservatives that can be found in commercial products. I can only imagine the depth of flavor that the black bean sauce gives all of those delicious stir fry veggies. I can't wait to try this one!
Traci Antonovich says
Thanks Julie! You and I are on the same page with making Chinese from scratch. Hope you love this recipe!!! 🙂
Marisa F. Stewart says
What a great looking lunch. Full of vegetables and lots of good flavors. I'm trying to get away from high calorie lunches and the stir fry veggies would be very satisfying and the beans would give me the protein and the fiber. Certainly a great recipe to keep on hand.
Traci Antonovich says
Thanks Marisa! If you're trying to escape the high calorie meal, this one might just hit the spot for you...hope you love it like I do 🙂
Dana says
I honestly feel like I can already SMELL this. All of those glorious veggies simmered in that sweet and savory sauce. I could eat this over a fluffy pile of rice easily, or all on its own! I especially love the inclusion of Chinese eggplant. Always soaks up those flavors so nicely!
Traci Antonovich says
Thanks Dana! Well-said 🙂 I'm so crazy about Chinese eggplant too!
Debra says
That black bean sauce is calling my name. Thanks for the meal prep suggestions for sides. Great ideas! I've never put eggplant into a stir fry but that looks super tasty. Going for it. Maybe I'll have it mastered before the eggplant in my garden comes up in over abundance!
Traci Antonovich says
Thanks Debra! We just planted eggplant too...fingers crossed for a bumper crop! And you will LOVE the flavor combo of eggplant and black bean sauce together. It's umami heaven! 🙂
Daniela says
I'm always looking for ways to eat more vegetables, and this stir fry looks like a winner. I love that you can use whatever veggies you have in the fridge, and that black bean sauce sounds delicious. And thank you for including meal prep instructions; this seems like the perfect meal to take to work!
Traci Antonovich says
Thanks Daniela! Yes, I LOVE to eat this for lunch through the week...so delish and healthy 😉
Jenni LeBaron says
I've never worked with black bean sauce before, but I'm totally intrigued by it!. Everything in this stir fry sounds so flavorful and I'm positive that I would love it. I'm always looking for good meatless dishes to switch things up in my meat-loving household and this one looks fantastic!
Traci Antonovich says
Thanks Jenni! I lovvvvve black bean sauce! It's so easy with crazy good Asian flavor...I crave it on the regular 🙂
Tracy says
Wow, another winner in our house! That black bean sauce - it's going on a LOT of other meals now, too! I love a good "fake-away" and this one my husband is still talking about and I love because it's so easy!
Traci Antonovich says
Yes...I'm so glad you love it, Tracy! Love the fake-away reference lol...thanks!
Lisa says
I've never tried fermented black soybeans, but I'm imagining a funky, umami flavor which HAS TO BE GOOD! These stir fried vegetables would be a great Meatless Monday meal for the family -- and any leftovers would definitely get eaten for lunch.
Traci Antonovich says
Thanks Lisa! You're spot ON with that flavor profile. Def one of my fav meatless monday meals 🙂
Gloria says
What a great way to feed a family. This is budget friendly too. Lots of great flavours. Easy to make. Leftovers for another meal. You have ticked LOTS of boxes with this one.
Traci Antonovich says
Thanks Gloria! Love hearing that! 🙂
Vicky says
I love all the fresh veggies in this dish. This is a wonderful side to serve with a heavier main dish. I have never used black bean sauce, but am excited to give it a go!
Traci Antonovich says
Awesome! Hope you get a chance to try and love it. The Black Bean sauce is my fav Chinese sauce 🙂
SHANIKA says
This veggie dish looks amazing! Definitely saving this for later!
Traci Antonovich says
Thanks Shanika! Love hearing that 🙂
Lisa Huff says
Whoah, that's a lot of veggies, perfect! Loving all the fresh ingredients!
Traci Antonovich says
Thanks Lisa...yep, gimme ALL the veggies (that I've hoarded) before they go south LOL 😉
Cindy Gordon says
This is a perfect meal for my family! Stir fry is so easy and we love vegetables and black beans!
Traci Antonovich says
Awesome Cindy! Although I must warn that it's a Chinese Black Bean sauce, made with fermented black beans, not the everyday black tutle beans. Buuuut, if you knew that already, then yay! 🙂
Dana | Mama Needs Cake says
This sounds absolutely amazing! The black bean sauce sounds delicious!
Traci Antonovich says
Thanks Dana...the black bean sauce is my absolute favvvv 🙂
Danielle says
I am a terrible veggie hoarder too. This is a great idea to use up those veggies! I keep a big jar of black bean sauce in my fridge - it is one of my favorite sauces to use in stir fry. It's got such wonderful flavor.
Traci Antonovich says
Veggie hoarders with black bean sauce on hand at all times...twinning LOL
Jill says
I have never tried black bean sauce. We actually don't eat a lot of Chinese but I'm always looking to broaden my family's dinner horizons so I'll have to try this recipe!
Traci Antonovich says
Awesome Jill! It's a stronger, flavor-packed sauce. Hope you love it!
Lisa | Garlic & Zest says
Stir frys are my "go to" when I've got a ton of odds and ends vegetables in my crisper -- it's a one pan way to use 'em all up and they're so good with an Asian style sauce. Great recipe!
Traci Antonovich says
Thanks Lisa...aren't they the best? Can't think of any other way to use so many at once!
Eden | Sweet Tea and Thyme says
Yum! This sounds like a great side dish, especially for the summer.
Traci Antonovich says
Thanks Eden...all the summer veggies are in this dish! 🙂
Caitlyn Erhardt says
We love vegetables in our home and I love the combo you used!
Traci Antonovich says
Thanks Caitlyn!
Diana says
I love such quick and easy dinners! Healthy and delicious too!
Traci Antonovich says
Thanks Diana!
Tisha says
Great side dish option!!! Looks Amazing!!!
Traci Antonovich says
Thanks Tisha
Caroline says
I used to make stir fry veggies fairly often but haven't for a while - I think the kids weren't big fans, but this is making me think I should try them out on it again. Love the range of veggies you've used and so easy with the black bean sauce.
Traci Antonovich says
Thanks Caroline...yep, you might need to break out the stir fry experiment again 🙂
Danielle says
These stir fry veggies look so good! I love the vibrant colors, and adding in black bean sauce sounds pretty tasty.
Traci Antonovich says
Thanks Danielle! Yep, the sauce is bommmmb! (do people still say that? LOL)
Pam Greer says
I am ashamed at how many veggies go from store, to produce drawer, to compost bin! With this great, easy veggie stir fry that should never happen again!
Traci Antonovich says
Omgosh, right?! Recipes like this are my no-fail way to beat the system 🙂 Thanks Pam
Marie says
You had me at black bean sauce! So delicious. I love all the colorful veggies too. Pinning this recipe right now!
Traci Antonovich says
Haha awesome Marie! I'm right there with you on the black bean sauce...soo good! Thanks for pinning!