This recipe is a vibrant spin on our vegetable stir fry base recipe. Our easy bok choy stir fry brings color, crunch, and convenience to your plate! If you’re looking for a quick way to brighten your meal, you’re in the right place. With bold flavor and colorful veggies, this dish makes it fun (and delicious!) to eat more plants.
Must-Know Cooking Skills to Level Up Your Kitchen Game
Want to whip up this recipe like a pro? Brush up on the basics with these quick how-to videos:
Take it a step further with our Knife Skills 101 course, and you’ll be slicing and dicing like a seasoned chef in no time!
Culinary Tips for Easy Vegetable Stir Fry
Cut broccoli florets into similarly sized pieces so they cook evenly. To speed things up, blanch the broccoli before stir-frying. Cook until just beginning to soften.
For this recipe, don’t worry about being exactly precise with the veggie measurements. If you have 4 ½ cups of veggies, that’s okay! Keep in mind that the more veggies you add, the less sauce you will get per bite.
Fire, fat, food! Heat your pan, heat your oil, then add your food! Follow these steps to ensure maximum flavor development.
The stir fry sauce in this recipe is just enough to coat the veggies, but if you want extra for rice, quinoa, meat, or tofu, simply double the quantity.
Use the largest sauté pan you own (12” is ideal) or split the veggies into multiple batches if the pan looks crowded. When you add too many veggies, they will steam rather than sauté, and the flavor won’t be as rich.
Ingredient Swaps & Substitutions
- Canola Oil: Sub avocado or peanut oil. All of these oils can withstand high heat and provide heart benefits!
- Vegetables:Use any combination, noting whether they are hard, medium, or soft to adjust cook time as appropriate.
- Reduced Sodium Tamari or Soy Sauce:Substitute liquid aminos or coconut aminos.
- Honey:Substitute brown, white, or coconut sugar.
- Ginger:Omit for a more authentic sauce or substitute a dash of ground ginger.
- Garlic:Omit for a more authentic sauce or substitute ¼ teaspoon granulated garlic or ⅛ teaspoon garlic powder.
- Sriracha:Add red pepper flakes or cayenne to still get a kick of heat!
Recipe Variations: Make it YOUR Own!
Change up our easy vegetable stir fry recipe by using different types of veggies, spices, or adding proteins! The combinations are nearly endless.
Feel free to add a protein of your choice. Chicken, shrimp, or tofu are all great additions to this stir fry. We would recommend doubling the sauce if you do this!
Want some stir-fry inspiration?
Use our base recipe as a guide, check out our variations, and then have fun exploring different flavors, ingredients, and textures to YOUR taste!
Equipment Recommendations
You just need a few basic tools for this recipe. Here’s your shopping list:
- Cutting board& Chef’s knife – to cook like a chef, of course!
- Dry Measuring Cups & Spoons– precision makes a difference.
- Wok or stainless steel skillet – for stir-fried, not steamed vegetables!
Want to upgrade your kitchen tools? Don’t miss our Essential Equipment Guide for all the must-haves!
Is this Easy Vegetable Stir Fry healthy?
We are always trying to encourage people to eat more veggies! This vegetable stir fry is packed with colorful veggies and coated in a stir fry sauce recipe made with a lower-sodium tamari or soy sauce.
Read also: Vegetable Stir Fry Recipe.
Colorful Vegetables
All vegetables provide fiber, vitamins, minerals, and disease-fighting phytonutrients. Aim to eat a variety of colors – each color provides a different benefit for our bodies. The more colors in your stir fry, the healthier it will be!
Low-Sodium Tamari or Soy Sauce
Did you know that regular soy sauce has almost 1000 mg of sodium per Tablespoon?! That’s almost half of the recommended limit (2300 mg) in a day! Choose products with reduced sodium to promote healthy blood flow. If following a gluten-free diet, choose low-sodium tamari. Chef V says tamari brings even better flavor!
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
Serving Suggestions
Build a balanced meal by serving veggie stir fry with some lean protein and a whole grain such as brown rice or quinoa. You can also serve this teriyaki stir fry with noodles; we recommend soba noodles, made with whole grain buckwheat flour. Finish with green onions, sesame seeds, and/or sesame oil for extra flavor, texture, and nutrition.
Learn how to build a healthy balanced meal with our Whole Life Plate, meal plan, and book!
Storage & Reheat Tips
Allow stir fry to cool, then store in an airtight container for up to 7 days. You can also freeze leftover stir fry for up to 3 months. For an easy reheat-and-eat lunch, place individual servings of rice and veggies in freezer safe containers, allow to cool, then freeze. To reheat, simply warm in the microwave.
Want more tasty veggie recipes?
Try out these quick and healthy sides!
- Turmeric Roasted Cauliflower
- Garlic Kale Chips
- Roasted Zucchini Sticks Base Recipe
- Roasted Spicy Broccoli
Share the Love – Leave Us a Review!
Unlike many other recipe blogs, we encourage you to tweak our recipes to suit your taste. Try it out, leave us a review, and tell us what changes you made! We love hearing how you make it your own.
FAQS
What other vegetables can I add to this stir fry?
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Can I make this vegetable stir fry ahead of time?
Can I freeze vegetable stir fry?
What protein goes well with bok choy stir fry?
Easy Vegetable Stir Fry with Bok Choy
Ingredients
Sauce:
- 2 Tablespoons reduced sodium tamari or soy sauce
- 2 Tablespoons water
- ½ Tablespoon honey
- 1 teaspoon cornstarch
- ½ Tablespoon fresh minced ginger
- 1 garlic clove, minced
- 1 - 2 teaspoons sriracha
Stir-Fry:
- 1 Tbsp canola oil
- 2 baby bok choy, stems and leaves sliced, ½” thick (~12 oz)
- 1 cup carrots, halved lengthwise
- 1 cup broccoli florets
- 1 red bell pepper, sliced, ¼” thick (~1 cup)
Optional Topping:
- ¼ cup roasted peanuts
Instructions
- Prepare the sauce. Whisk together all ingredients in a small bowl.
- Heat a large skillet or wok over medium high heat. Add canola oil; use enough to coat the bottom of the pan. Once the oil is shimmering, add bok choy stems, carrots, and broccoli, stirring continuously. As they soften, add bell pepper strips and continue to cook until all vegetables are crisp-tender. Add bok choy leaves and stir until they begin to wilt.
- Add sauce to skillet and toss to coat, allowing sauce to simmer for about 30 seconds.
- Garnish with optional roasted peanuts. Serve with brown rice or quinoa. Enjoy!
This Post Has 2 Comments
Love this recipe! The stir-fry with bok choy and veggies looks quick, healthy, and bursting with color.
Yes, it’s all of those!