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

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.

You might also enjoy my Three Pea Stir Fry (a medley stir fry of three different kinds of peas) and my Lemony Stir Fried Sugar Snap Peas.

Asian Vegetable Stir Fry

Yield: 4 servings

Prep Time:15 minutes

Cook Time:5 minutes

  • 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: 141, Fat per: 9g, Saturated Fat: 1.57g, Sugar: 3.84g, Fiber: 2.31g, Protein: 4.35g, Carbohydrates: 13.24g
  • Weight Watcher POINTS per serving (divided into 4 servings):  Freestyle SmartPoints:  4, Points Plus Program: 4, Old Points Program: 4
SOURCE: (Adapted from Healthy Cooking)
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  • 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!