Asian Vegetable Stir Fry

Asian Vegetable Stir Fry


  • 2 Tablespoon Olive Oil Marketplace Toasted Sesame Seed oil
  • 1 Tablespoon water
  • 1 cup broccoli florets
  • 1/2 large red bell pepper, sliced into strips
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3/4 cup julienned carrots
  • 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
  • 2 Tablespoons Olive Oil Marketplace White Honey Ginger Balsamic
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon cornstarch


  1. 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.
  2. Whisk together broth, Balsamic, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
  3. Serve alone or over rice or noodles

By |2017-07-12T19:33:40+00:00June 22nd, 2017|Recipes, Vegetables|0 Comments

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