Easy Stir Fry Veggies

A photo of stir fry with snow peas, daikon radish, carrots, shitake, tatsoi, ginger, and garlic


  • 1 bunch of tatsoi (you can use 1 medium bok choy if you can’t find tatsoi)
  • 1/2 daikon radish, shaved or shredded
  • 1 carrot, shredded
  • 1 cup of snow peas
  • 3 large shiitake (or 6 small)
  • 1 inch piece of fresh ginger, shredded or minced
  • 3 garlic gloves, minced
  • pinch of red pepper flakes
  • 2 Tablespoons of sesame oil

For the sauce:

  • 1 Tablespoon sesame oil
  • 3 teaspoons soy sauce
  • 1 teaspoon of rice vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon corn starch (omit if you’re doing grain free, it’s really just used a thickener)


First you’ll want to make up the sauce. If you like more sauce on your stir fry, double the sauce recipe. Mix the sauce in small bowl and use a small whisk if you have one or a fork (to break the corn starch up). Set aside.

Wash all the veggies. Shred (or mince) the fresh ginger. Mince the garlic. Shred the carrot. With the daikon radish, you can shave it with a veggie peeler or just shred it. Chop the tatsoi (+ stems) or bok choy. With the shiitake, twist off the stems and then slice the caps in strips.

You’ll need a wok or a big frying pan + a lid. Put the 2 Tablespoons of sesame oil in the pan and put on medium heat. Throw in the garlic and ginger. Sauté these for about 5 minutes while pushing them around with a wooden spoon or a spatula so it doesn’t burn. You’ll start to smell the aroma of both. Next, throw in the daikon, carrot, snow peas, and shiitake. I actually like to cover the pan with a lid and turn the heat down a little so that the vegetables steam a bit. Do this for about 10 – 15 minutes, checking and stirring every now and then. Then, take off the lid, turn the heat back up to medium, put in the tatsoi (or bok choy) and then add in your sauce. Mix everything so that the sauce coats all the vegetables. Cook another 3-5 minutes while stirring (at this point, you’re really just cooking the tatsoi/bok choy).

Makes 2 servings.

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