Asian Vegetable Stir Fry Recipe | Yummly
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Asian Vegetable Stir Fry

Coco: "Fantastic! Simple, fast and a great flavor. Bok c…" Read More
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  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 cup broccoli florets
  • 1/2 red bell pepper (large, sliced into strips)
  • 1 clove garlic (minced)
  • 1 teaspoon fresh ginger (minced)
  • 3/4 cup carrots (julienned)
  • 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
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    NutritionView More

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    Calories180Calories from Fat110
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Vitamin A100%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Coco a month ago
    Fantastic! Simple, fast and a great flavor. Bok choy and fresh ginger make this recipe divine.
    Bama F. 3 months ago
    It's very tasty! However, I had to add about another cup of chicken stock and a bit more marsala. The sauce became extremely thick real quick.
    Michele Rosa 5 months ago
    Omg this was so good and really quick. Definitely will make again.
    Michele Smith 10 months ago
    Fantastic!!! I added chicken for my son who needs extra protein but I would have absolutely loved it as a purely vegetarian meal
    Deborah Mizrahi a year ago
    Delicious an super easy
    Sue a year ago
    Absolutely delicious
    UFO SecurITy Cam a year ago
    decent, with added almond oil. didn't add the nuts for keto
    Donna Desien a year ago
    Easy to make and EAT trying to tap 5 stare
    Allison B. 3 years ago
    quick to prep & very tasty
    Dalby 3 years ago
    This recipe is so versatile! I used what vegetables I had on hand. Same ratio in the recipe. It turned out wonderful!
    Soni Godugu 3 years ago
    Great. Really like that it’s not sweet. My husband enjoyed it!
    Beautiful 3 years ago
    Amazing! Delicious! Will make again for sure!
    Hello 4 years ago
    Great recipe!! Next time I’d add noodles to it
    Jodhaira Rodriguez 4 years ago
    Stirred in some cooked, cold quinoa after the soy sauce/broth/cornstarch mixture and it made for a great, filling meal. Almost skipped the cashews, but I’m glad I didn’t!
    Twyla Bryant 4 years ago
    Turned out great! Would definitely make again.
    Ines Ifarraguerri 4 years ago
    Delicious! Only change was that I added green beans and a pinch of sugar ti the sauce
    Jennifer S. 4 years ago
    I used different veggies and used the sauce in this recipe and it was simple and quick..
    Dinesh Gunatunga 4 years ago
    It was easy and tasty
    Sean Reaves 4 years ago
    Food came out great the recipe was not the best I cooked mine for more than 5 mins lol added beef to mine sooo good
    Donna Weingarten 4 years ago
    Was quiick, easy , colorfull and tasted just like takeout
    Stephanie Durfey 4 years ago
    This was delicious! Simple yet full of flavor. I will be making this again!
    Rob Gould 5 years ago
    Great basic recipe. for our family, where the veggies are the highlight, instead of the rice, the options were too small. we ended up tripling the recipe, which fed us just right, without another side. loved the glaze
    Danette Newman 5 years ago
    The recipe is standard. Used whatever veggies I had on hand. Not a fan of the "glaze", so used the glaze from the recipe Simple Asian Glazed Chicken Thighs. Definitely a 5 star with that glaze!
    Tom S. 6 years ago
    Very tasty - not really fair to rate only four stars since I used regular soy sauce (what we had) instead of low sodium and it was a bit too salty - will try again per recipe. Have added low sodium soy sauce to shopping list and will try again with that.