Asian Vegetable Stir Fry

This Asian Vegetable Stir Fry is a colorful, quick, and nutritious meal bursting with flavor!

Prep Time15

Cook Time10

Total Time25

Servings: 4 servings

1 tablespoon sesame oil Adds a nutty flavor and richness.
1 tablespoon water Helps to create steam for cooking vegetables.
1 cup broccoli florets Provides crunch and vibrant color.
1 large red bell pepper sliced into strips; adds sweetness and a pop of color.
1 medium garlic clove minced; offers aromatic flavor.
1 teaspoon grated fresh ginger Adds warmth and spice.
1 cup julienned carrots Brings sweetness and a lovely crunch.
6 shiitake mushrooms sliced into slivers; contributes umami and earthiness.
1 cup cashews Provides a creamy texture and healthy fats.
1 cup bok choy or Napa cabbage shredded; adds a mild flavor and extra crunch.
3 tablespoons fat-free chicken broth Enhances the overall flavor; vegetable broth can also be used.
3 tablespoons low-sodium soy sauce Adds saltiness and depth.
1 tablespoon cornstarch Helps thicken the sauce.

Start by washing and chopping all your vegetables. Slice the red bell pepper, julienne the carrots, and clean and slice the shiitake mushrooms. Mince the garlic and grate the fresh ginger.
Place your wok or large skillet over medium-high heat and add the sesame oil. Allow it to heat up until it shimmers but does not smoke.
Add the minced garlic and grated ginger to the hot oil. Stir them quickly for about 30 seconds until fragrant, being careful not to let them burn.
Add the broccoli florets, sliced bell pepper, and julienned carrots to the wok. Stir-fry for about 3-4 minutes until they start to soften.
Incorporate the sliced shiitake mushrooms and cashews into the mix. Stir well for an additional 2-3 minutes, allowing the mushrooms to soften.
Toss in the shredded bok choy or Napa cabbage, followed by the water and fat-free chicken broth. Continue to stir-fry for another 2 minutes until the greens wilt down.
In a small bowl, combine the low-sodium soy sauce and cornstarch. Mix well to create a slurry, then pour it over the stir-fried vegetables. Stir everything together, allowing the sauce to thicken slightly.
Once everything is well combined and heated through, remove the stir fry from the heat. Serve it hot over rice or noodles, and enjoy your delicious Asian Vegetable Stir Fry!