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  • Writer's pictureMechelle

Asian-inspired Vegetable Stir Fry

Updated: Nov 1, 2021

During the first phases of adulthood (moving out, working 2 full time jobs), I had my go-to snacks or meals that I would treat myself with while on a budget. One of these items was the Buddha Delight or Vegetable Chop Suey from Double Dragon Chinese Restaurant in Nassau, Bahamas. Each offered a selection of vegetables including broccoli, onions, bell pepper, carrots in a light and flavorful sauce, that was easy to eat and satisfying to the palette. This recipe inspired by these dishes, infuses garlic, ginger and soy sauce with a selection of alkaline based vegetables for a delightful and quick vegan/vegetarian entree or meal prep item.

Prep Time: 8 minutes

Cooking Time: 22 minutes

Total Time: 30 minutes


5 Button Mushrooms, chopped

2 medium Carrots, peeled

1 Head of Broccoli, chopped (stalk included)

½ medium Yellow Onion, chopped

3 Large Garlic Cloves, minced

1 tsp Pickled Ginger, minced

4 tbsp. Soy Sauce

Sea Salt

Ground Black Pepper

2 tbsp. Vegetable Oil


Chop all herbs and produce and place to the side. Preheat oil in a medium skillet (frying pan) for 5 minutes (or until oil swirls easily around on the surface).


Add broccoli to heated pan (spreading evenly on the surface) and let cook covered for 5 minutes. Follow this step with the carrots and lastly with the mushrooms, onions, ginger and garlic. Remove cover after the 5 minutes of the final step and add salt, black pepper and soy sauce. Let cook for 7 minutes uncovered. Add salt to taste. Served with white or fried rice

Servings 2


  • If you want less ‘bite’ in you vegetables (mainly broccoli), you can let cook for a longer period uncovered.

  • Fresh ginger can be used in place of pickled ginger.

  • Snow peas, green beans and bell peppers can also be added.

  • Bird or Red Pepper Flakes can be used to add heat.

  • For a zero waste approach, you can leave the carrots unpeeled and use the tops for planting or compost.

  • Fresh ginger can be used in place of pickled ginger.

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