Stir-Fried Vegetables

Stir-Fried Vegetables Recipe
Photo: Jason Wallis; Styling: Missie Neville Crawford


Stir-Fried Vegetables are a quick side dish to prepare and go well with your favorite Asian entrees.


Serves 4 (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Fat 3.9 g
Satfat 0.5 g
Sodium 170 mg


1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
1 cup sliced red bell pepper
8 ounces sliced shiitake mushroom caps
2 baby bok choy, sliced vertically
1/4 cup water
1 tablespoon lower-sodium soy sauce


Place sesame oil, minced ginger, and minced garlic in a large skillet over medium-high heat; cook 2 minutes or until garlic just begins to brown. Add bell pepper and sliced shiitake mushroom caps; stir-fry 4 minutes. Add baby bok choy and water; cook 2 minutes or until bok choy is crisp-tender and water evaporates. Remove from heat; stir in soy sauce.


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