Stir Fry Vegetables Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while flour is more economical.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without the extra cost of dried flakes.

Prepare the vegetables: remove fibers from the snow peas, split the leafy part and the stem of the baby bok choy, and rip the cabbage into bite-sized pieces.

Divide the vegetables into different batches based on their cooking times.

Bring a pot of water to a boil (about 2 liters) and add 1.5 tablespoons of salt and a drizzle of olive oil.

Add the vegetables that take longer to cook first: broccoli, cauliflower, and carrots. Cover and cook for 1 minute.

Add the snow peas and baby bok choy stems, stir, and cook for an additional 20 seconds before removing everything from the pot and setting aside.

In a wok, add 2-3 tablespoons of cooking oil and swirl to coat the bottom.

Add minced ginger, garlic, and red bell pepper to the wok and stir-fry.

Add the cabbage and continue stirring over medium heat for another 20 seconds.

Introduce the blanched vegetables back into the wok and mix well.

Taste the mixture and adjust the salt as needed.

Add the leafy part of the baby bok choy and cook for an additional 10 seconds.

Turn off the heat and add black pepper to taste and pour in the cornstarch water, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level: