Stir Fry Vegetables

Stir Fry Vegetables | ChopChop


Wow! At first glance, this recipe may seem long. It has lots of ingredients, but it isn't complicated. The trick is to gather all the veggies before you start and cut them to the same size. You'll be surprised how easy this one really is! 

Hands-on time: 25 minutes
Total time: 25 minutes
Makes: 4 Servings

Kitchen Gear: 

Sharp knife (adult needed)
Measuring spoons
Measuring cup
Large skillet or wok
Cutting board
2 mixing bowls
Oven mitts


1 cup
cold water or chicken stock
2 tablespoons
low-sodium soy sauce
1 tablespoon
corn starch
1 tablespoon
unseasoned rice vinegar
1⁄2 teaspoon
toasted sesame oil
to 1 teaspoon Asian chili paste, if you like spicy
1 tablespoon
vegetable or canola oil
bell pepper (red or green), cut in 1-inch cubes
4 cups
bite-size pieces of broccoli (about half a head)
to 4 mushrooms
garlic cloves, peeled and chopped
1 tablespoon
chopped fresh ginger root
small head bok choy or 2 to 2.5 cups chopped fresh or frozen spinach
1 cup
snow peas, trimmed
1 bunch
scallions, roots and 1 inch of green part trimmed and thrown away, the rest cut into 1-inch pieces
1⁄2 cup
bean sprouts


  1. Put the water, soy sauce, corn starch, rice vinegar, sesame oil, and chili paste, if using, in a small bowl, mix well and set aside.
  2. With the help of your adult, put a large skillet or a wok on the stove, add the oil, and turn the heat to high.
  3. Let the skillet heat for 2 minutes and, with the help of your adult, add the bell pepper, broccoli and mushrooms and cook until the broccoli is bright green, 2-4 minutes.
  4. Add the garlic and ginger and cook 1 minute.
  5. Add the bok choy (or spinach) and snow peas and cook until the greens are brightly colored but still have some crunch, about 2 minutes.
  6. Add the sauce and bring to a boil.
  7. Add the scallions and bean sprouts and cook 1 minute. Serve right away.