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Asian Stir-Fry Vegetables

Asian Stir-Fry Vegetables

It’s Lent and our rule in the house is to use of what we have in the fridge and freezer and only buy perishable foods. If your fridge is like mine, it begins to be lined with all kinds of condiment bottles that I have picked up over a year, or two, or three. Let’s face it, many sauces and condiments have a looong shelf life. As much as I love soy sauce, I am very sensitive to the sodium. Even the low salt versions make me gain a few pounds of water weight in a few days. When I make stir-fries and combine multiple Asian sauces, there seems to be a lot of salt.

This recipe still has salt but I blended the condiments with wonderful lemongrass and ginger. I hope you enjoy it. I see most recipes to be guidelines and ideas of how to learn techniques. Many of the techniques I learn from reading many recipe books and magazines that explain the what and why of cooking. Some things that will help this recipe work better for you:

  1. Heat your oil to at least 320. I tend to wait until 360. I wanted the vegetables to caramelize and not sit and steam. I use a Mediterranean Blend from Costco that has canola, grape and olive oil so that may be why I can heat to a higher temperature before hitting the smoking point.
  2. For stir-fries, I have learned not to salt my vegetables until the end. Salting vegetables seems to pull water from the onions and make them mushy. In this case, there is enough salt in the sauce not to have to add more salt.


8 sad baby carrots

Two stalks of celery

1/2 stalk (bunch) of bok choy

2 cloves garlic, chopped

1/4 white onion, sliced

1 TBL cooking oil


2 tsp Kaffir Lime Chile Sauce or similar chile paste

1 tsp oyster sauce

1 tsp Sesame oil

1 tsp lemongrass paste

1 tsp ginger paste

Heat Oil to 400 degrees.

Mix kaffir lime chile sauce, oyster sauce, oil, lemon grass and ginger in a bowl.

Add carrots, celery and onions. Add garlic – saute 30 seconds. Add bok choy. Add 1/2 cup water and let vegetable mixture soften a bit. Once water has cooked off, push vegetables to the side. Add chile mixture to the middle of the pan. Stir vegetables back into the chile sauce mixture.

Serves 2.

Want more recipes using the cruciferous and sweet kale salad mixes on the market?

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