That Asian Home Cook

Asian Style Stir-fried Mixed Vegetables (Vegan) 

Now that the festivities are over and we are all looking to reel back from the indulgence, check in on our diets and eat a little healthier, I thought of one of my go-to recipes for a healthy vegan Asian stir fry. 

This is the most basic of basic Asian stir fry dishes. You can add a protein of your choice if you prefer – prawn or chicken will do very nicely. This stir fry is so easy, quick, wholesome and delicious that you won’t be disappointed. You’ll want to master this and apply the same technique on every other vegetable you can get your hands on, seriously. 


  • ½ tsp vegetable oil 
  • 1 shallot sliced
  • 2 cloves garlic minced 
  • One cup of chopped cabbage
  • ½ cup carrots sliced 
  • 4 dried shiitakes rehydrated and sliced 
  • 1 tbsp dried shiitake water 
  • 1 tbsp mushroom oyster sauce
  • ¼ tsp salt
  • Pinch of ground white pepper 


Heat up your wok with vegetable oil and throw in your shallot. Fry till golden and then add your minced garlic for a quick stir. Add the carrots, shiitake and cabbage. Stir for a minute before adding your mushroom oyster sauce, salt and pepper. 

If you are non-vegan, you can opt to use regular oyster sauce here if you do not have the mushroom version. If you have managed to reserve your dried shiitake water, a bit of this can be added in at this point. Ensure that all your vegetables get a nice coating of the sauce. 

Give the stir fry another couple of minutes for the flavours to blend with the vegetables. You want your vegetables to be lightly sauteed and not overcooked, so a bit of a bite and crunch with all that saucy goodness is what you are after here. Serve with some chopped spring onions, fried shallots and steamed rice for the perfect experience. 

How to rehydrate dried shiitake? 

I always rehydrate my dried shiitake overnight in a bowl of room-temperature water. If you are pressed for time, you can rehydrate your dried shiitake in hot water, which will take you around ten minutes or so. Always reserve the rehydration water, as it makes the perfect juice for any dish. 

Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine 

Instagram: @thatasianhomecook 


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