Vegetable Stir Fry


Recipe Title

Vegetable Stir Fry
Vegetable Stir Fry


See recipe instructions for approximate quantities needed

Sweet Potatoes
Brussel Sprouts
Soy Sauce
Thai Kitchen Roasted Red Chili Paste
Toasted Sesame Oil
Onion Powder
Garlic Powder
Olive Oil
Rice or noodles


First, add butter, olive oil, 1/4 cup of minced garlic, and 1/4 cup of minced ginger to a wok. Let that simmer while you’re cutting the rest of the vegetables, but do not let it burn.

Next, dice about a cup of carrots, sweet potatoes, and onions, and add them to the wok. Let them cook for about 4 minutes.

Next, add a cup of chopped broccoli, brussels sprouts, and celery, let them cook for about 2 minutes.

Add a generous handful of spinach.

Add a 1/4 cup of toasted sesame oil and 1/4 cup of soy sauce and mix.

Now, put a half tablespoon of Thai Chili Paste in the bottom of the wok and stir it all around. Start with a half tablespoon, add more at your discretion. I add a lot, it is the key to this stir fry for me.

Add salt, pepper, more soy sauce, onion powder, and garlic powder.

Mix everything up for a few minutes. After mixing, put the burner on low and test the doneness of the carrots. Make sure the carrot has the correct hardness for you. I like mine very soft. I find that the state of the carrots is a good barometer for the entire stir fry. When the carrots are done, the rest of the veggies tend to be in a good place.

Turn the burner off and let the mixture sit for 2-3 minutes for all the flavor to really bind.

Enjoy over rice or noodles!

This vegetable stir fry has a great fridge life. I usually enjoy it for up to a week. It is a bit of an investment up front, but never disappoints.


Makes 3-4 servings




Columbus, OH


My mom and I developed this in quarantine part 1 last year.