Asian stir fried veggies

We were in Austin over the Thanksgiving weekend. Since the pandemic hit, this is the first time we left home. We lived at our friend’s place and visited places that were less crowded. It was really refreshing to go out after 9 months.

On the last day of the trip we roamed around the streets of downtown Austin. The streets were lonely but we had so much fun. Walking in the warm sun definitely lifts up my mood.

We had plans to try something at the famous Magnolia Cafe. Initially a take-away plan soon converted into patio dining. The ambience was beautiful. I loved their outdoor decor and the food, it was delicious!

The main reason, I loved this place was because it offered so many Vegan and Vegetarian options. I ordered their signature Magnolia special Stir fry.

The moment my dish arrived, I fell in love with it. The presentation was inviting and the taste delicious. I had ordered Tofu in the dish making it a perfectly delicious Vegan stir fry. The flavors were superb and the veggies so fresh! I scraped the plate clean. The experience was one of a kind. 

At that point I made a resolve to try this dish at home soon. And gosh, it did taste like their signature recipe.

And yes, I am writing this recipe down for you so that you guys can enjoy it too..

Stir fry- step by step

Stir fry recipes are quick and can be customized to your liking.

I have added veggies that were available but did not skimp on the sauces. It’s the sauces that make this recipe so so good.

  • Heat a deep wok on medium flame.
  • Add oil and let it heat.
  • Once the oil heats, add 1 tbsp grated ginger, 1 tbsp garlic and 5-7 chilis slit vertically to the oil.
  • Saute the garlic until it turns brown.
  • Add onions to the wok and saute until translucent. Chop onions into chunky pieces.
  • Add a small pinch of salt to speed up the cooking of onion.
  • Keep stirring the onions.
  • Once the onions look cooked, add 1/4 cup zucchini and 1/4 cup carrots.
  • Cut the zucchini and carrots into quarter pieces or slices.
  • Keep stirring  for uniform cooking.
  • Now add 1/4 cup chopped mushroom and 1/4 cup bell peppers and 1 bok choy head.
  • Cut the bok choy vertically for easy eating.
  • Keep stirring until the veggies look just cooked. 
  • Now add 2 tbsp soy sauce, 3 tbsp sriracha 1 tbsp ketchup and 1 tbsp honey.
  • I am using Sriracha in the mild/medium spice level. Adjust the quantity if you are using low/high spice level Sriracha sauce.
  • Do not skimp on honey, the honey brings out all the flavors.
  • Mix everything well.
  • Adjust the salt as per taste.
  • Sprinkle some sesame seeds and serve warm with rice/quinoa.

Asian stir fried veggies

Jui Chakrapani
Quick and delicious asian style stir fried veggies for meals on the run. The flavors and the colors elevate this simple looking dish.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Lunch, Lunch/Dinner
Cuisine Asian
Servings 2

Ingredients
  

  • 3 tbsp oil
  • 1 tbsp grated ginger
  • 1 tbsp chopped garlic
  • 1/2 cup onions roughly chopped
  • 1/4 cup sliced carrots
  • 1/4 cup bell peppers color of your choice
  • 1/4 cup mushrooms chopped
  • 1/4 cup zucchini
  • 1 head bok choy
  • 3 tbsp soy sauce
  • 3 tbsp sriracha mild
  • 1 tbsp honey
  • 1 tbsp ketchup
  • salt as per taste

Instructions
 

  • Heat a wok on medium flame. Add oil and let it heat.
  • Once the oil heats, add 1 tbsp grated ginger, 1 tbsp garlic and 5-7 chilies slit vertically to the oil. Saute the garlic until it turns brown.
  • Add onions to the wok and saute until translucent.
  • Add a small pinch of salt to speed up the cooking of onion
  • Keep stirring the onions.
  • Once the onions look cooked, add 1/4 cup zucchini and 1/4 cup carrots.
  • Keep stirring  for uniform cooking.
  • Now add 1/4 cup chopped mushroom and 1/4 cup bell peppers and 1 bok choy head.
  • Keep stirring until the veggies look just cooked. 
  • Now add 2 tbsp soy sauce, 3 tbsp sriracha 1 tbsp ketchup and 1 tbsp honey.
  • Do not skimp on honey, the honey brings out all the flavors.Mix everything well.
  • Adjust the salt as per taste.
  • Sprinkle some sesame seeds and serve warm with rice/quinoa.

Notes

  • I have skipped protein because I wanted to have just the veggies. Feel free to add Tofu or meat to this dish.
  • If adding tofu, saute Tofu in another pan until crisp and then add to this dish at the end to get a crispy Tofu.
Keyword asian stir fry, colored veggies, honey, meal ideas, quick meal, soy sauce, sriracha, Stir fry, veggies
Something about me...

Hi!

I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.

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