Private: Simple Vegetable Stir-Fry

Stir-fry is an excellent way to add vegetables to your diet. The even, hot heat of a wok allows for quick cooking, yielding crisp, nutrient-dense veggies. Safe for very high heat, avocado oil is the perfect medium for stir-frying in your wok, which will conduct heat at temperatures much greater than the average non-stick skillet.



Simple Stir Fry

Chose your favorite vegetables. Keep it simple or add a rainbow of color. Eat as a side dish for an every night meal or place as a bed under an Asian-inspired protein, like this Salmon with Lime-Infused Oil.
Author Chosen Foods


For the Sauce

  • 2 tbsp Chosen Foods 100% Pure avocado oil
  • 1 tbsp Chosen Foods Toasted sesame oil
  • 2 tbsp vinegar (champagne, white wine, or rice vinegar work well)
  • 2 tbsp soy sauce or coconut aminos soy-free
  • 1 clove garlic minced
  • 1" knob of fresh ginger grated
  • 1 tsp honey
  • Chosen Foods 100% Pure Avocado oil for the pan
  • 1 clove garlic
  • 1 tsp crushed red pepper flakes optional for heat
  • 6 cup sliced veggies of choice*
  • For garnish: sesame seeds chopped cilantro or green onion


  1. Prepare the sauce by combining all ingredients in a small bowl. Whisk well until honey is dissolved. Set the bowl aside. Organize your work area by separating all sliced vegetables by type in different bowls or piles. Chop and have ready any desired garnishes. The cooking process will move quickly and all ingredients should be prepped and ready to go.
  2. Heat a wok (or very large non-stick skilleover medium to high heat. If using a wok, heat level will vary based on use a gas vs electric stove top. You’ll know the wok is hot enough if a couple drops of hot water are placed in the pan and it rolls around a bit before evaporating.
  3. Once hot, add enough avocado oil to coat the bottom and sides of the wok (if the oil smokes when added, your pan is too hot and should be removed to cool slightly before continuing). Add the garlic and red pepper, if using, and move the pan off the heat for 30 seconds to flavor the oil without burning the garlic.

Recipe Notes

Veggies shown in the image were added in the following order: carrots, sweet onion, baby bok choy, red & yellow bell pepper, snow peas, napa cabbage.

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