Vegetable Stir Fry

A simple dish with lots of variations possible, this stir fry allows you to eat a rainbow of veggies at any meal. Experiment with different vegetables, herbs, and spice blends. Mix in roasted tofu or tempeh cubes, or cooked chickpeas, just before serving. Season with sauces such as teriyaki, hoisin, bbq, Thai peanut, or sweet and sour. Serve with rice and a large salad.

Written by
Jonathan Marbas
Last updated
June 24, 2022


½ cup vegetable stock or water
¼ teaspoon 5-spice powder
1 ½ cups yellow onion, thinly sliced
1 cup carrot, bias cut slices
1 cup mushrooms, sliced
1 cup red bell pepper, julienne
1 cup red cabbage, thinly sliced
1 tablespoon garlic and/or ginger, minced
2 cups bok choy or baby bok choy, ½ inch chop
1 tablespoon rice wine(mirin) or 2 teaspoons rice vinegar
1 tablespoons wheat-free tamari or soy sauce, to taste
2 tablespoons fresh cilantro, minced
Sea salt and ground black pepper
Hot sauce to taste


1. Place a sauté pan or wok over high heat. Add the oil. Add the onion and 5-spice powder and sauté 3 minutes, stirring frequently and adding small amounts of water or vegetable stock if necessary to prevent sticking.
2. Add the carrot and mushrooms, and sauté 5 minutes, stirring frequently. Add the bell pepper, cabbage, and garlic, and sauté 5 minutes, stirring frequently. Add the bok choy and sauté 3 minutes, stirring frequently.
3. Add the remaining ingredients and stir well before serving.

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