Stir Fry Vegetables

Stir Fry Vegetables

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Chef & Child Ingredient of the Month, September 2013


1 cup cold water or chicken stock
2 tablespoons, low-sodium soy sauce
1 tablespoon corn starch
1 tablespoon unseasoned rice vinegar
½ teaspoon toasted sesame oil
½-1 teaspoon Asian chili paste (optional)
1 tablespoon vegetable or canola oil
1 bell pepper, red or green, cut in 1-inch cubes
4 cups bite-size pieces of broccoli
2-4 mushrooms, sliced
2 garlic cloves, peeled and chopped
1 tablespoon fresh ginger root, chopped
1 small head bok choy, chopped (or 2 cups chopped spinach)
1 cup snow peas, trimmed
1 bunch scallions, cut into 1-inch pieces
½ cup bean sprouts


1. Put water, soy sauce, corn starch, rice vinegar, sesame oil and chili paste, if using, in small bowl, mix well and set aside.

2. Put large skillet, or wok, on stove, add oil and turn heat to high. Let skillet heat for 2 minutes, then, add bell pepper, broccoli and mushrooms. Cook until broccoli is bright green, about 2-4 minutes.

3. Add garlic and ginger; cook for 1 minute. Add bok choy (or spinach) and snow peas; cook until greens are brightly colored but still have some crunch, about 2 minutes.

4. Add sauce and bring to a boil. Add scallions and bean sprouts; cook for 1 minute. Serve immediately.

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Chef & Child, Main Dish, Side

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