Vegetable Stir Fry


This is the best Chinese food I ever had. I love Chinese food so I am always trying to find recipes that taste good to make at home without the poisons that are used in most restaurants. So I found a recipe online from someone name Joy Shull. I tweaked it a little bit for my own liking and it was the best I ever had.


• 2 tablespoons toasted sesame oil
• 8 oz sliced water chestnuts
• 8 oz sugar snap peas
• 16 oz sliced mushrooms
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 6 green onions, sliced
• 4 cups fresh broccoli florets
• 16 cloves of garlic, minced
• 1/4 cup minced fresh ginger
• 1 batch stir fry sauce
• white or brown rice, for serving

1. Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil
2. Add water chestnuts, sugar snap peas, mushrooms, bell peppers, green onions, broccoli, garlic, and ginger
3. Cook for 20 – 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
4. Add stir fry sauce and cook an additional 3 – 5 minutes, until sauce thickens and coats vegetables
5. Serve alone or over white rice

1. 1/3 cup + 2 tablespoons of Braggs Liquid Aminos Soy Sauce
2. ¼ cup Toasted Sesame Oil
3. ¼ cup Sunflower Oil (optional)
4. 1 tablespoon Cornstarch (to thicken)


Add all ingredients in a mason jar and shake well. You can also add extra minced garlic and ginger to the sauce if desired). The reason I put sunflower oil as an option is because I wanted extra sauce and I didn’t have enough Toasted Sesame seed oil. And Still this tasted great! I would keep pouring little by little and keep tasting it to see how you like it, you may not want as much of the Liquid Aminos as it suggests either because it can be a little salty, but you can always fix it with extra oil. Once your stir fry is mostly cooked add sauce and heat for an additional 3-5 minutes or until sauce thickens (mine only thickened a tiny bit). Serve immediately.