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.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Asian Vegetable Stir Fry

Ingredients:

  • 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

Directions:

  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.

Tips:

  • 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: RecipeGirl.com (Adapted from Healthy Cooking)

Comments

  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
    Jen

    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
    Doris

    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
    Sylvia

    making this tonight. Love your recipes!

    • postedSep 14, 2015 5:11 AM

      thank you!

  7. postedFeb 27, 2016 5:46 AM
    Liz

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Top