Veggie Stir Fry Delight

picture for veggie stir fry 3picture for veggie stir fry


Today I give you veggie stir fry. This wonderful dish presents itself with an array of fresh vegetables, baby Bok choy, Yu choy, Shitake mushrooms and more. This delicious veggies stir fry dish has the perfect amount of herbs and spices that give it the distinctive flavors of Asian cuisine. The inspiration for this dish comes from my deep desire to stay healthy.

  • 1 bunch of Baby Bok Choy
  • 1 bunch of Yu Choy (like Chinese mustard greens)
  • 2 cups of Bean Sprouts (fresh or bag)
  • 2 cups of Broccoli chopped small
  • 3 small Indian Eggplant chopped slightly thin
  • 6 ounces of Snow Peas (fresh or frozen)
  • 4 ounces of Shitake mushrooms
  • 4 ounces of Bamboo Shoots (fresh or caned) make sure to drain.
  • 4 ounces of water chestnuts sliced and(drain)
  • 1 medium yellow onion chopped small
  • 3 tablespoons of crushed Garlic
  • 2 tablespoon of Ginger (crushed)
  • 1 teaspoon of Rice Wine vinegar
  • 1/4 teaspoon of white pepper
  • 4 tablespoons of Soy sauce (low sodium)
  • 4 tablespoons of water
  • 2 or 3 tablespoons of Toasted Sesame oil
  • 1 1/2 tablespoon of Sriracha hot chili sauce

picture of veggie stir fry 2


Wash vegetables and fruit very well and make sure they are nice and dry before you begin your veggie stir fry.

♦ Chef Ann’s Notes:

I prefer to use all fresh ingredients for this dish, but you may use frozen or canned if you are unable to find some of the items at a local market. Be sure to pick snow peas that are rich in color, smooth surface, crisp and not wilted or shriveled up. I clean them just as I do my greens and bean sprouts. I also like to drain and rinse both bamboo shoots and water chestnuts in cold water.

Preparation before cooking

A Wok is preferred, but a Large non stick skillet or pan will also work.

  •  Starting with fresh snow peas, you will need to take some time and remove the string along both sides of this little veggie. This will take a moment to master, but you can do it trust me. {Prepare snow peas for cooking |}
  • Place Bok choy and Yu choy in a large bowl of water and add several capfuls of white vinegar.
  • Let your greens set for about 10 minutes, then rinse in cold water several times until the water is clear of any dirt particles. Discard any leaves that are not green.
  • Place in a colander or on a wire rack to drain excess water and set aside until you are ready to cook. Please follow the same procedure for the Bean sprouts.
  • Remove the tops on each eggplant and the tip at the bottom. Slice each eggplant slightly thin, so that it will cook quickly.
  • You may leave mushrooms whole or slice in half.
  • Cut your onion and scallion in medium-small pieces, then set aside until you are ready to cook.
  • Combine soy sauce and water in a small dish. Set aside for the last stir and toss.
Preparation while cooking
  • Place wok on high heat for about 2 minutes before you add Sesame oil.
  • Hold the handle of the wok and make sure that the oil is covering the entire wok before you add veggies.
  • Start by quickly adding eggplant allowing it to sear nicely; stir for about 1 minute.
  • Now add bok choy, yu choy, snow peas, mushrooms, bean sprouts, water chestnuts, and bamboo shoots. Stir until veggies are nice and tender.
  • Now add onion, soy sauce, rice wine, garlic, ginger, pepper and chili sauce;
  • continue to stir quickly making sure that the last ingredients are coating all of your veggies.Now Garnish with scallion and chives.

Mang-mang sik / Bon Appetite

Preparation time: 20 minutes

Cooking time: 10 minutes Total time:  30 minutes Servings: 2 – 4

♥ Chef Ann’s ‘Veggie Stir Fry’ Tip: 
  • You want to always start your veggie stir fry with the vegetable/vegetables that takes the longest to cook; like carrots or broccoli.
  • You also want to make sure that you chop/cut or slice your veggies so that they cook quickly. So the thinner you make them the less time you will need to cook them.
  • For those of you that like a bit of a kick/more spice; you can add more chili sauce just before the last stir and toss.
  • Many years ago before I purchased a wok, I attempted to stir fry in my large cast iron skillet. I must tell you, that it worked out very well for me.
  • So for those of you that don’t care to buy one and do not own a non stick skillet or pan, don’t worry Stir Fry and be happy!
Helpful information:

Wok on

It is best to remove food from wok quickly after cooking.

Wash your wok immediately after use, dry and add a few drops of cooking oil and wipe  with a paper towel and put away.

I know that you will enjoy this veggie stir fry, try it on your family and friends and let me know the outcome.




  1. Servant Tim says:

    Hello Gorgeous, this is one of my favorite recipes, you put your love in all of your recipes but this had a double portion!

  2. Vivian Wusah Amoah says:

    Iike your kitchen keep it up and God bless you always

    • Chef Ann says:

      Hi Vivian, Thank you for visiting and leaving me a comment. I do hope that you will try my latest recipe and let me know your out come.
      Have a Blessed Sunday my friend!

  3. julia says:

    Oh my god! Awesome….it looks mouthwathering !!

    • Chef Ann says:

      Julia, you have made my day! Please take the time to imagine that you have just received a dozen long stem yellow roses from Chef Ann-:)
      You are the best my dear! Let me know when you give this recipe a try!
      Thank you for taking the time out to visit my kitchen, have a wonderful day!

  4. The intuitive one says:

    Wow, that looks delicious Chef Ann, I can’t wait to try it.


    • Chef Ann says:

      Intuitive one, I see you came back for a visit-:) Happy to hear your enthusiasm! I too can’t wait for you to try this flavorful dish. Thank you again for taking the time to share.

  5. Janis King says:

    Looks good and I know it’s a healthy dish. I will give it a try before the week concludes. Keep it up and I will eat it up!!!

    • Chef Ann says:

      Hello there Mz. King, So glad you stopped by! Make sure you let me know how you like this dish, and when you come to visit I will be happy to prepare it for you. Thank you for commenting my dear and have a Blessed day!

  6. Zheng Gao says:

    Hi, Ann OH this is a healthy plate of veggies together with garlic ginger and Sriracha hot chili sauce etc.. Cheers To Ann Friend For Whipping Up This Healthy Veggies Dish :)

    • Chef Ann says:

      Greetings my dear Zheng, So happy that you have left me a comment. Healthy veggies are the way to go anytime!
      Cheers to you my friend and Happy Holidays to you and yours.

Please let me know you visited my kitchen!

This site uses Akismet to reduce spam. Learn how your comment data is processed.