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Stir fry vegetables and pecans in a sweet and savory orange sauce makes an easy plant-based dinner. This post was sponsored by the American Pecan Council, but all opinions are my own.

Stir fry vegetables with broccoli, carrots, bell pepper, onions, and pecans.

Vegetable stir fry has long been a go-to weeknight dinner in our family. I love when we have a meal that’s based on lots of veggies already in my fridge. This vegetable and pecan stir fry recipe is loaded with a flavor and a variety of colors and textures. 

While stir fry is a common take-out dish, it’s easy to make at home, and probably more nutritious that way too. It makes a great easy dinner, but is also great for meal prep and taking for lunch the next day. 

Vegetable Stir Fry Ingredients 

The ingredients for a vegetable stir fry sit on a white marble countertop and include broccoli, a red bell pepper, carrots, pecans, and an orange for the stir fry sauce.

The great thing a about stir fry vegetables is that  you can use whatever veggies you like or have on hand. This time we used onions broccoli, bell pepper, carrots, and pecans.

While you may not initially think to use pecans in this type of dinner recipe, they are a great addition to stir fry vegetables. Pecans are super versatile, and in this dish they add nutritious plant-based protein, fats, vitamins, and minerals. They also add a wonderful crunch. Add a bag of pecans to your weekly grocery list and have them on hand to add to your favorite dishes – from pastas and salads to recipes like this stir fry.

Other stir fry vegetable favorites include: 

  • zucchini 
  • snap peas
  • baby corn
  • edamame 
  • bok choy
  • Brussels sprouts 
  • bamboo shoots 
  • cabbage 
  • soba noodles (cooked)
  • green onions 
  • crispy baked tofu

The ingredients for stir fry vegetables are chopped and ready to cook. They sit in a white bowl with a small dish of orange stir fry sauce on the side.

Whatever veggies you choose, it’s nice to have a variety of colors and textures. Cut all the veggies up and get ready to stir fry. 

Sauce For Stir Fry Vegetables 

The ingredients for orange stir fry sauce sit on a wooden cutting board on a white countertop.

On busy nights I often grab a jar of homemade or store bought teriyaki sauce, and you can certainly use that here. If you’d like to make your own orange stir fry sauce, you’ll need: fresh orange juice and zest, garlic, ginger, soy sauce, agave or maple syrup, and a pinch of red pepper flakes. You’ll also need arrowroot or cornstarch to thicken the sauce. 

Homemade orange stir fry sauce in a small glass bowl with small whisk on a cutting board.

If you’re making the orange sauce, whisk it all together in a small bowl while the veggies are cooking. 

How to Make Stir Fry Vegetables with Pecans

Stir fry sauce gets poured over stir fry vegetables in a black wok.

Step 1: Prepare the Wok or Skillet 

Get a large skillet or wok very hot on the stovetop. Add a little sesame or coconut oil to help prevent sticking. Some woks and cast iron skillets hardly need any oil as they are already seasoned. 

Step 2: Stir Fry the Vegetables 

Add the chopped vegetables straight into the hot pan. Use tongs to turn the veggies. Cook until they are just tender. 

Step 3: Add the Sauce 

Pour your teriyaki or homemade orange sauce over the veggies and continue to stir fry. The homemade sauce will thicken up as it heats through, glazing the veggies and pecans. 

Serving Stir Fry Vegetables 

A white ceramic bowl filled with white rice and stir fry vegetables like broccoli and carrots.

Serve your stir fried veggies hot on bed of rice or quinoa and garnish with fresh herbs like cilantro and/or green onions. Serve extra soy sauce or liquid aminos on the side. 

Yield: Serves 4

Stir Fry Vegetables with Pecans

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Easy stir fry vegetables and pecans coated in a homemade sweet and savory orange sauce. Serve this vegetable stir fry over rice or quinoa for a great vegan dinner.

Stir Fry Vegetables with Pecans

Ingredients

Stir Fry Vegetables

  • 1 tablespoon coconut or sesame oil
  • 1 small yellow or white onion, sliced
  • 2 carrots, julienned
  • 12 oz. broccoli florets
  • 1 red bell pepper, seeded and julienned
  • 1 cup whole fresh pecans
  • 1 batch rice or quinoa, for serving
  • Fresh cilantro, for garnish

Sauce

  • ½ cup orange juice
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoon agave
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon arrowroot or cornstarch
  • Pinch Red pepper flakes
  • Zest of 1 orange

Instructions

  1. Heat a large skillet or wok over high heat. Add the oil and swirl to coat.
  2. Add the vegetables to the hot pan and stir fry, turning with tongs, until the vegetables are just tender, about 5 minutes. Add the pecans.
  3. While the veggies are cooking, whisk together the sauce ingredients (or get out your favorite teriyaki sauce). Pour the sauce into the pan over the vegetables and continue to cook for 1 minute, until the sauce begins to thicken and coat the vegetables.
  4. Serve the stir fry vegetables and pecans immediately over rice or quinoa and garnish with fresh cilantro leaves.

Notes

Feel free to replace the orange sauce with homemade or store bought teriyaki sauce if you prefer.

*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 713mgCarbohydrates: 30gFiber: 8gSugar: 16gProtein: 7g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: Asian / Category: dinner