Vegetable Stirfry

Eat more vegetables. Period.

That is the theme coming from every nutrition article, health guru and effective weight loss plan I have come across. The greater variety, the more colorful, the least cooked and least processed, the better.

So Ryan and I turn to this stirfry recipe multiple times a month. I wash and cut the vegetables and he cooks them--great teamwork, right? I actually wanted to post this recipe so that I would finally have it written down somewhere. What if Ryan is away on a business trip one day and I am having a craving for perfectly cooked, perfectly seasoned vegetables? Even worse, what if he left this Earth before teaching me his magic? That would be tragic! 

I stood over his shoulder, constantly asking him to guess how much of this he poured in or if I could take a picture of that. He has never actually measured anything he's poured in, so add and subtract as you please. Also, you should know when I took these pictures, we were feeding five people instead of three, so reduce amounts accordingly. We had a few servings remaining for leftovers too! Hooray!

Makes 6-8 servings
Preparation: 20 minutes
Cook: 10 minutes
Total Time: 30 minutes


  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 4 medium carrots, chopped
  • 1 bunch broccoli, cut into florets
  • 1/3 head cauliflower, cut into florets
  • 3 cloves garlic, {1 minced, 2 sliced} 
  • 1 tablespoon sriracha chili sauce
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or coconut aminos
  • 1 teaspoon sesame seed oil
  • 1 tablespoon sesame seeds
  • 3 cups cooked rice, quinoa, cauliflower "rice" or grain of choice
  • vegetable broth {to use to prepare rice instead of water} 


  1. Prepare rice or grain of choice according to package instructions. We replace any water with homemade chicken broth--it makes it so good! 
  2. Wash and cut all vegetables first. It's important to make sure all vegetables are prepared before you begin cooking because the entire cooking process only takes about 15 minutes. You'll want to be able to dump bowls of vegetables in the wok quickly, not cut while what is in the pan burns.
  3. Combine sriracha, olive oil, sesame seed oil and minced garlic in wok and heat over medium-high heat for about two minutes, stirring. 
  4. Add onions and cook with wok covered until they are almost translucent, a few minutes.
  5. Next add firmest vegetables, in our case--carrots and cauliflower. Cook for approximately 3-4 minutes with the wok covered, stirring occassionally.
  6. Add celery and peppers and let it cook covered for a few minutes.
  7. Add broccoli, let it cook covered for a few minutes.
  8. Add rice to the mixture and any extra sriracha and soy sauce you think you would like--let cook long enough to warm through and then serve! Feel free to bring the sriracha and soy sauce to the table with you! 

Additional notes

To make mixture more spicy, add more sriracha and/or red pepper flakes and/or red pepper paste. We love it hot!

Oh, and add any variety of vegetables, mushrooms or other ingredients as you like! We love pineapple in ours too--we just have to remember to add it {I've bought it with good intentions more times than we have actually added it. Wah wahhh}! 

If you have two people available to make this meal, it works great for one person to cut {and prepare rice} and another to cook. After Ryan pours in the ingredients, I follow behind him and grab all the bowls. In the 15 minutes it takes for him to cook, I can have all the dishes washed and drying and the table set--then afterward, we only have a few plates and the wok! Easy breezy! 


Did you try this recipe?
Did you make any substitutions or have any suggestions? 

Let me know what you thought!