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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


  • 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


  • 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.


  • 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