Asian Vegetable Stir-Fry

Yield: 4 servings

Prep Time: 15 min

Cook Time: 5 min

Asian Vegetable Stir Fry

We absolutely love this dish when we're looking for something light and healthy for dinner. I serve it up with a little bit of grilled chicken for a complete meal.


1 Tablespoon sesame oil
1 Tablespoon water
1 cup broccoli florets
1/2 large red bell pepper, sliced into strips
1 clove garlic, minced
1 teaspoon fresh ginger, minced
3/4 cup julienned carrots
6 fresh shiitake mushrooms, sliced into slivers
1/3 cup cashews
1 cup bok choy or Napa cabbage, shredded
3 Tablespoons fat free chicken broth (Vegans- use Veg broth instead)
3 Tablespoons low-sodium soy sauce
1 Tablespoon cornstarch


1. In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.

2. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.

3. Serve alone or over rice or noodles.


*This may be a side dish or a main dish served over noodles.
*Reduce fat/calories by using less oil.
*If preparing this as a gluten free dish, be sure to use a brand of soy sauce that is designated as GF.

Nutritional Information per serving:
Serving size: 1/4 of the dish
Calories per serving: 141
Fat per serving: 9g
Saturated Fat per serving: 1.57g
Sugar per serving: 3.84g
Fiber per serving: 2.31g
Protein per serving: 4.35g
Carbohydrates per serving: 13.24g

WW POINTS per serving (divided into 4 servings):
Points Plus Program: 4 Old Points Program: 4

Source: (Adapted from Healthy Cooking)

7 Responses to “Asian Vegetable Stir-Fry”

  1. postedApr 28, 2013 8:32 PM

    This came out great, my 9 yr old even love it! I added cauliflower and celery. That’s it!

  2. postedJan 14, 2014 4:49 PM
    Lisa Thompson

    Thank you for this quick and delicious recipe. I made it tonight on a whim, served with brown rice and minus the beef. Even my picky eaters loved it. Thanks.

  3. postedFeb 1, 2015 2:24 PM
    Peter In New Zealand

    Hey thanks for your recipe. I loved it to bits. Never cooked it with water before. I’ve only ever used oil in my stir-fries. I have to say your way gives the veggies more taste. Thanks again. Peter in New Zealand

  4. postedMay 8, 2015 5:10 PM

    This was delicious! I added chili pepper flakes to the veggies and brown sugar to soy sauce mixture. I also added water chestnuts. Yum!!

  5. postedSep 7, 2015 2:03 PM

    Made this for dinner—-awesome! I actually had some fresh green beans to use up and added them. Delish!

  6. postedSep 10, 2015 11:52 AM

    making this tonight. Love your recipes!

    • September 14th, 2015 @ 5:11 AM

      thank you!

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