Chinese vegetable stir-fry

Chinese vegetable stir fry

Chinese vegetable stir-fry is a versatile and wholesome dish that exemplifies simplicity and balance. Comprising an array of fresh, crisp vegetables, commonly including celery, carrots, bell peppers and green beans, it is a celebration of textures and flavors.

The cooking process involves a quick sauté in a wok or skillet, ensuring that the vegetables retain their natural crunch while absorbing the subtle seasoning. A combination of garlic-infused oil, minced ginger, low-sodium soy sauce, oyster sauce, and a hint of sesame oil adds depth without overwhelming the dish.

What makes this stir-fry commendable is its adaptability; you can tailor the vegetable selection to personal preferences and seasonal availability. This is a reliable, nourishing meal that’s easy to prepare. Whether served over rice or a bed of grains, Chinese vegetable stir-fry is a testament to the beauty found in uncomplicated, well-balanced cooking.

Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs

– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)

Chinese vegetable stir fry

Simple healthy vegetable dish with Chinese flavors
Prep15 minutes
Cook20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: easy, low fodmap, vegan
Servings: 4
Calories: 124kcal


  • 2 tablespoons garlic-infused oil
  • 1 tablespoon ginger minced
  • 1 cup long hot pepper de-seeded and sliced (optional)
  • 1 cup carrots julienned
  • 1 cup bell peppers red or green, sliced
  • 1 cup celery
  • 1 cup green beans trimmed and halved
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • sesame seeds for garnish optional


  • Heat garlic-infused oil in a wok or large skillet over medium-high heat.
  • Add minced ginger and stir-fry for about 30 seconds until fragrant.
  • Add carrots and green beans to the wok and stir-fry for 2-3 minutes until slightly tender.
  • Add celery, bell peppers, and hot pepper to the wok. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are crisp-tender.
  • In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the vegetables in the wok and toss to coat evenly.
  • Continue stir-frying for an additional 1-2 minutes until the vegetables are well-coated and heated through.
  • Garnish with sesame seeds if desired. Serve the stir-fry over rice.


Nutrition: Carbohydrates: 14g; Protein: 3g; Fat: 7g; Saturated fat: 1g; Fiber: 4g; Sodium: 351mg

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