Asian Vegetable Stir‐Fry

This dish is a quick way to deliciously serve up any veggies you have on hand; add chicken, beef or cubed tofu for a heartier meal.

Nutritional Information

Per serving (Makes 6 cups):
  • Calories79 (51% from fat)
  • Carbohydrate8g
  • Protein2g
  • Fat5g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium288mg
  • Calcium33mg
  • Fiber2g


  • 1medium red bell pepper, halved, cored
  • 1stalk broccoli, florets and stem separated, stem trimmed and peeled
  • 4baby bok choy, leaves trimmed and reserved
  • 6white button mushrooms, cleaned
  • 1medium red onion, trimmed to fit feed tube
  • 1‐1/2tablespoons vegetable oil
  • 2garlic cloves, minced
  • 11‐inch piece ginger, peeled and minced
  • 1cup vegetable or chicken broth, low sodium
  • 3tablespoons soy sauce, reduced sodium
  • 1/4teaspoon fish sauce
  • 2teaspoons cornstarch
  • 1/2cup snap or snow peas, trimmed
  • 1teaspoon hot sesame oil
  • 1tablespoon sesame seeds
  • cooked rice, for serving
Asian Vegetable Stir‐Fry


  • 1Insert the medium slicing disc into the food processor. With the unit running on High, slice the red pepper, broccoli stalk, bok choy, mushrooms and onion. Remove and reserve.
  • 2Put the vegetable oil into a large skillet over medium‐high heat. Once the oil is hot, add the garlic and ginger. Sauté until fragrant, about 30 seconds. Add the sliced vegetables and sauté for about 7 to 8 minutes, until they begin to soften.
  • 3While the vegetables are cooking, stir together the broth, soy sauce, fish sauce and cornstarch. Add the broth mixture to the pan and bring to a boil. Stir in the bok choy leaves, broccoli florets and snap peas. Cook until broccoli and peas are just tender and sauce coats the vegetables, about 3 to 5 minutes.
  • 4Stir in the sesame oil and the seeds. Adjust seasoning as desired and serve immediately over rice.