• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    End-of-Summer Veggie Stir Fry

    Published: Sep 14, 2015 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    End-of-Summer Veggie Stir Fry

    With summer drawing to a close and the craziness of fall and back-to-school upon us, stir fries have returned as a staple on my weekly meal plan. Fast, flavorful and healthier than take-out, what’s not to love?

    I also find them to be a great way to incorporate different veggies into my diet. As much as I enjoy eggplant, it often gets overlooked in my kitchen. But in this recipe, it’s one of the shining stars.

    Filled with carrots, red bell peppers, eggplant and plenty of cashews for some crunch and protein, this meal is fresh and filling.

    It also features a simple bright and citrusy sauce made with orange juice, orange zest, soy sauce and honey. The combination of flavors is sweet yet still savory and balances out the eggplant nicely.

    End-of-Summer Veggie Stir Fry

    Once the sauce is whisked together and the veggies are all chopped, this dish comes together in a pinch. The eggplant, carrots and peppers are all sauteed together in a large skillet for just a few minutes.

    Once tender, the cashews, green onions and sauce are added in and cooked for another minute or so, just until the sauce thickens up. And then dinner is served!

    You can spoon the stir fry over rice as suggested in the recipe, but this would also be wonderful served with other whole grains, like quinoa or even farro, to switch things up.

    End-of-Summer Veggie Stir Fry

    End-of-Summer Veggie Stir Fry

    A quick and easy weeknight stir fry filled with eggplant, bell peppers and a bright citrusy sauce!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 18 minutes
    Cook Time: 12 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: End-of-Summer Veggie Stir Fry, quick and easy stir fry, stir fry recipe, Veggie Stir Fry
    Servings: 4 to 6 servings
    Calories: 401kcal
    Author: Oh My Veggies

    Ingredients

    For the sauce:

    • 1 tablespoon orange zest
    • ¼ cup freshly squeezed orange juice
    • 3 tablespoons low-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey
    • ¼ teaspoon crushed red pepper flakes or to taste
    • 2 tablespoons olive oil
    • 2 teaspoons cornstarch

    For the skillet:

    • 2 tablespoons olive oil
    • 2 large carrots peeled and sliced
    • 2 medium red bell peppers sliced
    • 1 medium eggplant about 1 to 1 ¼ pounds, cut into ½ inch chunks
    • 2 cloves garlic minced
    • 1 ½ teaspoons grated fresh ginger
    • 1 cup raw cashews
    • 1 bunch green onions thinly sliced
    • Cooked rice for serving
    • Sesame seeds and/or chopped fresh basil for garnish
    US Customary - Metric

    Instructions

    For the sauce:

    • In a small bowl or large liquid measuring cup, whisk together the orange zest, orange juice, soy sauce, vinegar, honey, red pepper flakes and olive oil until well combined. Add in the cornstarch and whisk again to combine. Set aside.

    For the skillet:

    • Add the olive oil to a large skillet set over medium heat. When hot, add in the carrots, peppers and eggplant. Cook, stirring occasionally, until tender, about 6 to 8 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Add the cashews, green onions and sauce to the skillet and stir to combine. Cook for another 1 to 3 minutes, stirring frequently, until the sauce has thickened. Taste and season with salt if needed.
    • Serve over rice and garnish with sesame seeds and/or fresh basil, if desired.

    Nutrition

    Calories: 401kcalCarbohydrates: 32gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 433mgPotassium: 777mgFiber: 7gSugar: 16gVitamin A: 7089IUVitamin C: 91mgCalcium: 49mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Spiced Pear Baked Oatmeal
    20 Delicious Vegetarian Lentil Recipes »

    Vegetarian Main Dishes, Vegetarian Recipes carrots, eggplant, main dishes, red pepper, summer

    Reader Interactions

    Comments

    1. Barbara salem says

      September 17, 2015 at 6:31 pm

      Hi, I love this website! I made the end of summer veggie stir fry. It was delicious. I substituted the carrots for butternut squash. It worked well. When I make it again I will stir fry the eggplant first since it takes a little longer to cook and I like me veggies crunchy. Oh! I forgot I also substituted the cashews for coconut spray pan fried tofu! I wanted a leaner version. Thank for the receipe.

      Reply
      • Ashley Jennings says

        September 19, 2015 at 7:27 am

        So glad to hear you enjoyed it Barbara! Those changes sound delicious!

        Reply
    2. Lindsay says

      September 24, 2015 at 8:09 pm

      I didn't have rice vinegar, so I made the sauce without it. What does the rice vinegar add to the dish? It was still delicious without it. Thanks.

      Reply
      • Ashley Jennings says

        September 25, 2015 at 1:52 pm

        Hey Lindsay! So glad you enjoyed it! It adds a little hint of that sort of tang (for a bit of sweet & sourness for the dish). You get a touch of the same from the orange juice (but not as strong since orange juice is sort of sweet!).

        Reply
    3. Shashi at RunninSrilankan says

      October 05, 2015 at 3:05 pm

      That sauce sounds amazing!

      Reply
      • Ashley Jennings says

        October 07, 2015 at 6:56 am

        Thanks Shashi!

        Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Buffalo Brussels Sprouts
    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)
    • Grilled Portobello Panini with Artichoke Tapenade

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.7K shares