Spicy Asian Vegetable Stir-Fry with Rice or Noodles

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"Sometimes I like something a little light to load up on veggies. This can easily be made with any kind of meat, shrimp, tofu, whatnot. The Hawaiian sweet soy sauce has a little sugar in it (doesn't say on the bottle but it is there)- you could use dark sweet soy/ketjap manis or just stir a little sugar into your regular soy sauce. Not sure of the soy sauce is vegan being sweetened, so I won't mark it as such."

Original recipe yields 3-4 servings


  • Serving Size: 1 (596.2 g)
  • Calories 324
  • Total Fat - 14.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 9.6 mg
  • Sodium - 1460.3 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 10.2 g
  • Sugars - 10.9 g
  • Protein - 10.2 g
  • Calcium - 158.6 mg
  • Iron - 3.3 mg
  • Vitamin C - 138.5 mg
  • Thiamin - 0.4 mg

Step 1

Mix the soy sauce, giner, garlic, sriracha, sesame oil, vegetable broth and cornstarch in a small bowl for the sauce.

Step 2

Heat oil in a wok pan or deep skillet; saute onion, carrot, broccoli and celery until semi-tender then add the slaw mix, bell pepper and mushrooms and cook until tender.

Step 3

Stir in the pea pods, and fresh peas along with the wine and let the wine evaporate off.

Step 4

Stir in the sauce mixture and cook for a minute or so until it thickens.

Step 5

You can serve this with white rice or another way is to cook up some Chinese noodles and toss the stir-fry with that for a type of lo-mein.

Tips & Variations

  • Wok or skillet.