The Ultimate Veggie Stir Fry Recipe

RYT-200 By Andrea Rice
Andrea Rice is a yoga, meditation teacher, and writer whose work has appeared in the New York Times, Yoga Journal, and more.

About once a week, I tend to dig through my fridge and partially freak out. The vegetables are dying! I must save them! What usually happens is a veggie-heavy concoction of sorts, where I attempt to save the last of whatever happens to be on the verge of sudden death.

While my efforts in endeavors such as these are not always fruitful, I am always left with the sweet satisfaction that nothing went to waste.

Enter the seven (or five or six or nine!) vegetable stir fry. I started with bok choy that was on the verge of going bad, but then I proceeded to pull out six other vegetables from the refrigerator that I decided I would also prep. There are so many variations of vegetables that could be used here, too — if I had known about the wilting green beans hidden away in the back of the fridge, I would have thrown those in as well.


  • 2 ears corn, husked and rinsed
  • 1 red or green bell pepper, diced
  • 1 large white or yellow onion, diced
  • 1 head young broccoli, sliced (use the stems too!)
  • 1 head bok choy (if using baby, try 2 heads)
  • A couple medium size carrots, chopped
  • 1 jalapeno, chopped into bits
  • 1 inch hunk of ginger, peeled and grated
  • 2 cloves garlic, minced
  • 1-2 eggs, whisked and beaten in a separate bowl with a splash of water
  • 1 tbsp. coconut oil
  • 1 tbsp. peanut oil
  • 1 tsp. dark sesame oil
  • 2 tbsp. tamari
  • 1 tsp. sambal oelek (chili paste)
  • 1-2 boxes of leftover takeout white rice, or approx. 2-3 cups cooked white rice


Once the veggies are prepped, heat a large wok over medium-high heat and add the coconut oil.

Make an omelet by pouring the beaten eggs into the wok and allowing to firm, occasionally using a spatula to scrape the edges away from the sides of the wok. Flip when firm and cook the other side through. Remove from the wok and allow to cool slightly, then fold in half and slice into long strips first, and then again into smaller pieces. Set aside.

Pour the peanut oil into wok and add the ginger and garlic, stir frying about 30 seconds until fragrant and being careful not to burn. Toss in the carrots and onions first, and stir fry a few minutes, until they begin to soften.

Next, add the remaining vegetables. Stir fry several minutes until the veggies are just tender, but don't overcook.

Remove from heat and pour the vegetable mixture out into a large bowl. Return the wok to the stove and add the dark sesame oil, white rice and egg.

As you begin to stir fry, add the tamari, adjusting quantity to taste. Once the rice is heated through, add the vegetables back to the wok with the sambal oelek and mix thoroughly. Turn off the heat and allow to rest a few minutes before serving.

Ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.

More On This Topic

How To Make Healthy & Delicious Meals

Popular Stories

Latest Articles

Latest Articles

Sites We Love

Your article and new folder have been saved!