Basic veggie stir fry

Basic veggie stir fry

Jan 11 2023


15-20 min

Serves 5

I make a stir fry almost every week, sometimes on its own sometimes with rice or noodles... Sometimes with chicken, beef or tofu. I will give you basic steps here as how to make it but feel free to tweak and add or take away veggies that you love or don't.. It is also a very good way to use leftovers. When I do not have time and need a quick one I go for frozen veggies and it is done in less the 10 minutes.


  • 1 large onion
  • 2 garlic cloves, minced
  • 1 tbsp of freshly grated ginger
  • 2-3 cups of shredded green cabbage
  • 1 bell pepper ( whatever color you like)
  • 2 carrots
  • 2 tbsp of avocado oil
  • 1/4 cup of soy sauce ( or tamari, coconut amonios,....)
  • 2 tsp of toasted sesame oil
  • 1-2 tbsp of sesame seeds
  • 3 scallions


Peel and slice the onion, shred the cabbage, wash and slice the pepper and julienne the carrots.

In a large skillet heat the avocado oil and simmer the garlic and ginger for a minute or two. Add the onions and carrots.

The trick in this recipe is to know which veggies need to cook longer than others and start with those.

Add the pepper and cabbage and cook for another 5-7 minutes. If you think it is getting too dry, then add some water (or stock) it will prevent things from getting too charred and will help steam the veggies.

When the vegetables are getting tender, but still have a little crunch, add the soy sauce and sesame oil and simmer for another minute or so to give the sauce a chance to thicken a bit.

Transfer to a serving bowl. Slice the scallions and sprinkle on top with the sesame seeds.

Enjoy s is or on some rice or noodles.. OR with chicken, tofu, shrimps or beef.... I like having the leftovers the next day with a fried egg on top, some avocado and seaweed.

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