Stirfried Veggies Recipe Video


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest GroupHealthy


 Sesame oil1 Teaspoon
 Shiitake mushroom1⁄2 Pound
 Asparagus2 Cup (32 tbs) (tips and stems)
 Broccoli1 Cup (16 tbs)
 Bell pepper1⁄2 Cup (8 tbs), dice (1/4 cup yellow bell pepper and 1/4 cup red bell pepper)
 Celery2 , dice
 Minced garlic1 Teaspoon
 Onion1⁄2 , dice
 Cornstarch1 Tablespoon
 Water1 1⁄2 Cup (24 tbs)
 Tamari1 Tablespoon
 Olive oil1 Teaspoon
 Sesame seed1 Teaspoon
 Regular salt1 Teaspoon
 Oil2 Teaspoon

Nutrition Facts

Serving size

Calories 143 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 0.86 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 729.9 mg30.4%

Total Carbohydrates 21 g7.1%

Dietary Fiber 4.9 g19.5%

Sugars 5.6 g

Protein 5 g9.5%

Vitamin A 18.7% Vitamin C 98.4%

Calcium 6.8% Iron 13.7%

*Based on a 2000 Calorie diet


1. In a bowl fill water and place shitake mushroom in it, microwave on high for 5 minutes.
2. Take out mushroom from the water, keep broth for making sauce and slice the mushrooms, discard stems.
3. In a bowl take corn starch add in 1 tbsp. of broth and mix well to form slurry.
4. In broth stir in soya sauce, sesame oil and sesame seeds.
5. Keep the soy mixture aside.

6. Heat a wok on high heat and pour in oil. Swirl the oil in wok.
7. Add in onion followed by asparagus stems, bell peppers, ginger and garlic. Sauté for 3 minutes.
8. Stir in the shitake mushrooms and fry. Spread the vegetables in wok and add in broccoli on top and pour in soy mixture.
9. Cover the wok and cook for 3 minutes.
10. When broccoli is lightly steamed add in asparagus top and green onions. Mix all the vegetables and cover the wok for 1 minute.
11. Pour in slurry and coat the vegetable with sauce. Cook for a few minutes.

12. Serve stir fried with steamed rice and garlic chicken and enjoy!