Quick and Tasty Stir-Fry

The simplicity of quickly cooked vegetables is really on display in this Quick and Tasty Vegetable Stir Fry. Growing up on the islands, we ate what came straight from the backyard garden; organic, seasonal, and full of flavor. Stir fry was a go-to in my house, and even as a lil fella, mommy had no problem getting us to enjoy it. Bitter melon and okra were a harder sell, but not this dish.

If you’re looking for a Caribbean-style vegetable stir fry that’s quick, healthy, and full of texture, this one’s for you. It’s light, vegan-friendly, and flexible enough to adapt with whatever’s in your fridge.

Ingredient Guide

• Savoy Cabbage: A tender, crinkled green cabbage that wilts gently into the dish.
• Carrot: Adds crunch, color, and natural sweetness.
• Red and Yellow Bell Peppers: Sweet and vibrant; balance the savory soy and hoisin sauce.
• Christophene (Chayote): Mild and crisp; a Caribbean favorite that absorbs flavors well.
• Onion: Brings sweet sharpness and aromatics to the base.
• Garlic: Adds depth and boldness to the stir fry’s foundation.
• Ginger: Brightens the dish with subtle heat and freshness.
• String Beans: Earthy and firm; they keep a bit of crunch even when cooked.
• Broccoli: Soaks up the sauces and adds hearty texture.
• Vegetable Oil: A neutral oil for high-heat cooking.
• Light Soy Sauce: Salty and umami-rich; forms the savory base.
• Black Pepper: Adds mild background heat.
• Hoisin Sauce: Sweet and tangy; coats the vegetables beautifully.
• Sesame Oil: Used sparingly for a nutty finish.
• Water: Helps steam the vegetables quickly without burning.

Shopping Made Easy

• Use a variety of colorful vegetables for visual appeal and balanced texture.
• Christophene (chayote) is available in Caribbean, Latin, or Asian grocery stores.
• Hoisin sauce and sesame oil are sold in the international aisle; look for ones with minimal additives.
• A nonstick pan helps reduce oil use while keeping the veggies from sticking.
• Light soy sauce has lower sodium—check labels if watching salt intake.

Cooking Notes from the Kitchen

• Cut vegetables into varied shapes for better texture and presentation.
• Always start with aromatics, then add firmer vegetables first to cook evenly.
• Don’t overcook; this stir fry is best with a bit of crunch left in the vegetables.
• Stir-frying over medium-high heat ensures quick cooking without sogginess.
• Hoisin sauce goes in near the end so it doesn’t burn or lose flavor.

Can I add protein to this stir fry?

Yes, tofu, shrimp, or thin-sliced chicken would work well. Cook separately and add back at the end.

Is this dish vegan?

It is vegan as written. Just confirm your hoisin and soy sauces contain no animal-derived ingredients.

Can I make this ahead?

It’s best served fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently in a pan.

What’s a good substitute for Christophene?

Zucchini or green papaya can work in a pinch, but nothing beats the real Caribbean flavor of chayote.