Vegetable Stir-Fry

READY IN: 1hr 5mins
Recipe by internetnut

I have not tried this recipe. I got this recipe from Food Network it's a Robert Irvine recipe from Dinner Impossible. Note: The Soy Paste is 1/4 cup. Recipezaar would not allow it to be listed in the ingredients.

Top Review by Linorama

This is a delicious stir fry, but beware, it makes tons! It says 4 servings, but it's more like 12. I made for a hungry dinner party of 9 and had plenty of leftovers. Also, there's just not enough sauce for all those veggies -- I had to double it. These are the reasons for 4 stars instead of 5. It's a terrific mix of veggies - the pineapple is a wonderful addition. It goes together quickly and looks beautiful. I'll cut the veggies/pineapple in half and use the full recipe of sauce in the future. Thanks for the great recipe! It was worth the trip to the Asian market for the soy paste, and I'm sure I'll use it enough to use up the bottle. :-)

Ingredients Nutrition


  1. In a small bowl, combine soy paste, soy sauce, sesame oil, peanut butter, and garlic chili sauce and set aside briefly.
  2. For the rice, bring 2 1/2 cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and let simmer 20 minutes. Remove from heat and let stand covered for 5 minutes.
  3. In a wok heat 2 or 3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes. Drain and set aside briefly, then rinse and dry wok.
  4. In the same wok, heat grapeseed oil over medium-high heat and saute onion until translucent. Add blanched carrots, broccoli, and celery, as well as snow peas, bell pepper and diced pineapple (reserving the pineapple slices). Stir in mixture of soy/sesame/peanut butter/chili sauce. Cook vegetables until tender stirring frequently.
  5. Lay slices of pineapple on serving plates. Top with rice and then top with stir-fried vegetables. Sprinkle with parsley leaves.

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