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Veggie Stir-Fry

Enjoy the goodness of this Veggie Stir-fry: a symphony of colors, flavors, and textures that is easy to make and nutrient-dense!

Veggie Stir-Fry

Veggie Stir-Fry

  • 10m
  • 20m
  • 30m


  • 1 head broccoli
  • 1 head bok choy
  • 2 carrots
  • 1 c snap peas
  • 4 oz mushrooms, shiitake or other
  • 2 tbsp. sesame oil
  • 2 tsp. sea salt, plus more to taste
  • 1/2 tsp. ground black pepper, plus more to taste
  • 1 tbsp. sesame seeds


  1. Coarsely chop broccoli florets and bok choy. Peel and slice carrots into very thin spears. Trim edges of snap peas. Halve mushrooms or cut in thick slices.
  2. Heat oil in a large saucepan over high heat.
  3. Add carrots to the pan first. Sauté them, stirring occasionally, for 5 minutes.
  4. Next, add broccoli and continue to stir and cook for 3 minutes.
  5. Add the rest of the vegetables, and sauté 5-8 more minutes, stirring occasionally, until vegetables are tender but not mushy.
  6. Season with salt, pepper, and sesame seeds and serve.


  • 4
  • 214
  • 10g
  • 22g
  • 8g
  • 9g
  • 1g
  • 9g
  • 1186mg

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