Asian Vegetable Stir Fry

This Asian Vegetable Stir Fry recipe is packed with vegetables like broccoli, carrots, mushrooms, bell pepper and cabbage. The veggies are stir fried with a simple Asian-style sauce.

Asian Vegetable Stir Fry served over rice

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.  But if you’re vegetarian, or if you just enjoy eating a meatless meal once in a while, it’s totally delicious served over rice or Asian noodles too.

serving of Asian Vegetable Stir Fry

Asian Vegetables:

There are a lot of Asian vegetables, and they’re not all in this dish.  If you’d like to try swapping out a few of the vegetables in this recipe for something else, I do have a few suggestions.  My advice to you is to visit your local Asian market, and you’ll find a lot of vegetables there that you won’t spot in a traditional grocery store.

Yardlong beans, also called asparagus beans, are great to add to a stir fry.  Mustard greens and garlic chives are also delicious additions to an Asian Vegetable Stir Fry. Japanese eggplant is delicious too.  Choy Sum is similar to Bok Choy and can be used in a stir fry.  These would all be interesting additions, so give them a try!

Asian Vegetable Stir Fry served over rice

Jasmine rice is my favorite rice to make for serving with this Asian Vegetable Stir Fry.  It’s light and fluffy, and it has a good texture.  It also cooks quickly- in about 15 minutes.  Chinese style noodles (sold in your market’s International aisle) are easy to make, and they’re good when served with stir fry too.

If you’re a fan of stir fry recipes, you might also enjoy my Three Pea Stir Fry (a medley stir fry of three different kinds of peas).  My Lemony Stir Fried Sugar Snap Peas are pretty delicious too!

serving of Asian Vegetable Stir Fry

If you’re on the hunt for more Asian- style recipes, you might enjoy trying some of these:

 

Asian Vegetable Stir Fry

This simple stir fry recipe is a website favorite!

Course Main Course
Cuisine Asian
Keyword asian vegetable stir fry, vegetable stir fry
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 140 kcal

Ingredients

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

Instructions

  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.

Recipe Video

Recipe Notes

  • Weight Watcher POINTS per serving (divided into 4 servings):  Freestyle SmartPoints:  4, Points Plus Program: 4, Old Points Program: 4
  • This may be a side dish or a main dish served over noodles or rice.
  • 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.
Nutrition Facts
Asian Vegetable Stir Fry
Amount Per Serving (1 serving)
Calories 140 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 485mg 20%
Potassium 392mg 11%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 111.5%
Vitamin C 67.9%
Calcium 4.1%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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Comments

  • Liz wrote:

    Love this stir fry recipe. Thank you. Have a good weekend!

  • Sylvia wrote:

    making this tonight. Love your recipes!

    • Lori Lange wrote:

      thank you!

  • Doris wrote:

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

  • Jen wrote:

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

  • Peter In New Zealand wrote:

    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

  • Lisa Thompson wrote:

    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.

  • Colleen wrote:

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