Easy Asian Veggie Stir Fry

Total Time
17mins
Prep 10 mins
Cook 7 mins

Easy Asian-inspired side dish or vegetarian main dish.

Ingredients Nutrition

Directions

  1. Heat sesame oil over med-high heat in a large skillet or wok.
  2. Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
  3. In a small cup whisk together soy sauce and honey; pour into skillet.
  4. Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.
Most Helpful

4 5

Nice blend of flavors for the sauce. It was an easy, fast stir fry with ingredients I always have on hand, thanks. I used the vegetables I had on hand: brocolli, celery, carrots, green onions, snap peas, baby corns and bean sprouts. I also measured 1/2 and 1/2 soy sauce and honey in a 1/3 cup measure since I felt that the amounts as listed would not produce enough sauce. Since it was not reduced sodium soy sauce I didn't want to use too much, so I mixed a bit of chicken stock with corn starch to stretch it out. Served over brown and wild rice blend. thanks!!

5 5

Easy AND full of flavor! This stir fry was so awesome that we didn't even feel the need to serve it on anything, although rice would have been a very nice addition. Makes a huge amount, although three of us ate the entire thing!! I loved the simple soy/honey sauce, it complemented everything else very well! I might say, this was my first time ever using bok choy and I've got to admit, I wasn't really sure which part we were supposed to eat... the leaves or the bulb? I used the bulb part and it was yummy, but.... In any event, great stir fry and highly recommended!

5 5

Very good! I used baby bok choy. Loved this completely tasty dish. No need for the salt. I went for 1/4 teaspoon pepper flakes. Thanks!