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Enjoy this quick and easy vegetable stir-fry — a perfect side dish for a busy weeknight. The rich oyster sauce adds an instant boost of flavor!

Looking for more delicious veggie ideas? Check out these easy Japanese vegetable recipes!

Recipe Ingredients

You’ll need the following ingredients to make this vegetable stir-fry:

Cabbage, Bell Pepper, and Eringi Mushroom: These are the main veggies! Cabbage adds natural sweetness, bell pepper gives color and a nice crunch, and eringi mushrooms have a meaty texture that makes the dish satisfying. Feel free to substitute any vegetables you have on hand.
Aburaage: Adds chewy texture and soaks up all that tasty sauce.
Sesame Oil: Brings a delicious nutty aroma to the dish. You can also use any oil you like for stir-frying, but sesame adds that classic flavor.
Oyster Sauce: Rich, savory, and slightly sweet—this sauce brings everything together. For a plant-based option, use mushroom-based oyster sauce or a mix of soy sauce and a touch of sugar.

How To Make Vegetable Stir-fry: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut the bell pepper, eringi mushroom, and aburaage into thick, uniform strips.

Step 2

Cut the cabbage as well.

Step 3

Stir-fry the bell pepper first, then add the mushrooms and cabbage.

Step 4

Pour in the oyster sauce and mix well.

Transfer to a serving plate and enjoy this quick and easy stir-fry as a side dish!

Vegetable Variations

Here are more vegetables that are great for stir-frying:

Onion
Carrot
Eggplant
Spinach
Bean Sprouts
Scallions
Bok Choy
Green Beans
Shiitake Mushrooms
Enoki Mushrooms

What To Serve With

To complement this vegetable stir-fry, I recommend serving it with steamed Japanese rice, gyoza, sunomono salad, and egg miso soup!

More Vegetable Recipes You Will Love

Leave a Rating!

I hope you enjoy this vegetable stir-fry! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegetable Stir-Fry with Oyster Sauce

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Prep: 3

Cook: 5

Total: 8

Servings:

Author: Juri Austin

Enjoy this quick and easy vegetable stir-fry with cabbage, mushrooms, and bell peppers — a perfect side dish for a busy weeknight. The rich oyster sauce adds an instant boost of flavor!

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Equipment

Medium frying pan

Ingredients

Instructions

Prep the Ingredients: Cut the cabbage, bell pepper, eringi mushroom, and aburaage into thick, uniform strips.
Stir-Fry the Ingredients: Heat the sesame oil in a frying pan over medium heat. Add the bell pepper and stir-fry for about 1 minute. Then add the mushroom, aburaage, and cabbage. Cook until the ingredients are tender.
Add the Sauce: Pour in the oyster sauce and water. Toss everything together until well-coated and heated through.
Serve: Transfer to a serving plate and enjoy!

Video

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Vegetables: Feel free to substitute any vegetables you have on hand (See the variations above for ideas).
Oyster Sauce: For a plant-based option, use mushroom-based oyster sauce or a mix of soy sauce and a touch of sugar.

Nutrition

Serving: 1servingCalories: 103kcalCarbohydrates: 9gProtein: 5g

This nutritional information is estimated and provided for general reference only.

Course: Side

Cuisine: Japanese

Keyword: vegetable stir fry

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Vegetable Stir-Fry with Oyster Sauce

Recipe Ingredients

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