Mark and Shannon's Vegetable Stir Fry

Total Time
Prep 10 mins
Cook 10 mins

Mark helped come up with this stir fry, filled with everything he loves. It is very delicious and filling, give it a try.

Ingredients Nutrition

  • 12 head bok choy, chopped
  • 12 head broccoli, separated into florets
  • 4 large spinach leaves, sliced
  • 15 baby carrots, sliced into coins
  • 1 (14 ounce) can bean sprouts, drained (I was going to use fresh, but was unable to find)
  • 1 (15 ounce) can baby corn, drained
  • 3 dashes soy sauce
  • 0.5 (12 1/8 ounce) jarkikkoman's stir-fry sauce
  • 2 -3 dashes garlic powder
  • 6 ounces uncooked vermicelli or 6 ounces angel hair pasta, broken in half


  1. Throw bok choy, broccoli, and carrots into a large pot sprayed with nonstick cooking spray, and cook on medium to medium high heat stirring occasionally.
  2. In a medium saucepan, boil water for pasta and cook until done.
  3. In the meantime, while your vegetables are cooking, add the 3 dashes of soy sauce and garlic powder.
  4. Make sure to stir the vegetables, there should be a lot of juice in the bottom of your pan (I was going to add some cornstarch at this point to thicken the juices into sauce, but he wouldn't let me).
  5. When the pasta is done, add the corn, bean sprouts and spinach to vegetables in large pot, then add well drained pasta.
  6. Stir in the 1/2 jar of stir fry sauce.
  7. Enjoy!
  8. We sure did and if it's just two of you, you'll have dinner already made for tomorrow!


Most Helpful

I absolutely loved this! From start to finish. The colors were beautiful, the smells were enticing. I not only enjoyed eating this, I enjoyed making it. I had to substitute Napa cabbage for the bok choy (grocery store didn't have any!). I also had to use the canned bean sprouts, none of those at the grocers either. The only thing I would do differently with this dish, is to use rice noodles next time instead of the angel hair pasta, if I can find them : ) I served this for dinner last night with Crispy Ginger Beef # 107072 and Mango Infused Jasmine Rice. Will most definitely make this again; loved the vegetables!

Kay D. April 29, 2005

Thank you Mark and Shannon for introducing me to a new and wonderful stir-fry! This was my first time ever making bok-choy (and I really like it!) and the ingredients of this stir-fry are different from what I usually include, but it was WONDERFUL! To make it even better, my picky DH liked it too, and he usually hates all kinds of "green stuff." With this meal, I got him to eat probably about a whole cup and a half full of vegetables, something he doesn't do very often. Bravo! I had to add some chicken breast cut into strips to get him to eat it (won't eat anything w/o meat!), so I cooked them through first before adding the vegetables. I used 2 tsp. of minced fresh garlic sauteed with the veggies and also added the powder at the end. The only other thing I did differently is used about 1 cup of fresh bean sprouts (could have used them) and omitted the baby corn due to preference. Thank you so much...I will make this recipe again and again.

east coast nellie November 03, 2004

I think this is my new favorite stir-fry dish!! I used angel hair pasta, and followed the recipe to a T, except I added a clove or two of fresh minced garlic, and cut the baby corn into bite-size pieces. This is great to take to work for lunch. PERFECTO!!! Keep 'em coming, shannon!! Your recipes are awesome! ~Manda

Manda January 25, 2003

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