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.
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 (use vegetable broth for vegetarian).
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!
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 on the hunt for more Asian- style recipes, you might enjoy trying some of these:
- Asian Chicken Salad
- Udon Noodles with Asian Vegetables and Peanut Sauce
- Asian Turkey Salad
- Slow Cooker Asian Braised Beef
- Seared Asian Tuna Steaks
- Asian Spiced Pork Tenderloin
Asian Vegetable Stir Fry
- 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 (can use vegetable broth)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 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.
- Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
- Serve alone or over rice or noodles.
- 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.