Skip Nav
Taste Test
We Tried the Viral Blue Wine and Here's What Happened
A Last-Minute Party Dip That Looks Like You Tried Hard
Fast and Easy
Sweet Dreams Are Made of This (6-Ingredient Churro Cheesecake Bars )

Fast & Easy Dinner: Vegetable Stir-Fry

Fast & Easy Dinner: Vegetable Stir-Fry

Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables — bok choy, snow peas, radishes, and spinach — are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.

Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe,


Vegetable Stir-Fry

Vegetable Stir-Fry

Vegetable Stir-Fry


1 tablespoon minced fresh ginger
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound snow peas
10 radishes, quartered
4 teaspoons soy sauce
1/2 pound spinach, stems removed and leaves washed well
1/2 pound firm tofu, cut into 3/4-inch dice


  1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
  2. In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat.
  3. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
  4. Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes.
  5. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
  6. In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.

Serves 4.

Around The Web
Join The Conversation
nnayap nnayap 8 years
is it possible to have a section for fast, easy and cheap?
LilGlamDiva LilGlamDiva 8 years
That looks so good right now. When I was in college, we had a stirfry station and it was so delicious, and healthy! Yummmm
Food Food 8 years
Even though I don't see it a lot in recipes, I love cooked radishes.
bluebellknoll bluebellknoll 8 years
I've never had a stir fry that had radishes in it. Hmmm...interesting.
The Ice Cream Sandwich With A Cult Following—& How to Make it Yourself
Taquitos Recipes
High-Protein Meat-Free Foods Recommended by Nutritionist
Waffle Recipes
Recipe For Low-Sugar, High-Protein Lemon Raspberry Muffins
Starbucks Rainbow Drinks Recipes | Food Video
Fruity Pebbles No-Bake Cheesecake Recipe

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food