Colorful Asian Stir Fry

stir fry recipe made with fresh ginger, bok choy, snow peas, pepper, and onion served over brown rice

This Colorful Asian Stir Fry recipe has FLAVOR and is gluten-free! I am picky with Asian food, because I need a lot of flavor.  A little soy sauce doesn’t cut it.  The subtle spiciness of fresh ginger and red-pepper flakes mixed with soy sauce, vinegar, and the natural flavors of the vegetables is quite delightful.  You will also love the variety of textures in this dish – the soft bok-choy leaves and rice, the crisp vegetables, and the crunchy cashews.


4-6 cups prepared brown rice
6-8 ounces shrimp, chicken, or extra-firm tofu (optional)
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
½ cup water
1 Tbsp cornstarch
2 Tbsp canola or vegetable oil
1 large red onion, cut into large chunks
2 medium carrots, sliced rather thinly (¼”)
3 Tbsp fresh ginger, minced or grated
3 cloves garlic, minced
1 red bell pepper, cut into 1 inch pieces
6-8 oz. snow peas, ends trimmed if desired
1 bunch/head bok-choy, chopped coarsely
1 cup whole cashews
¼ tsp red pepper flakes, finely ground or crushed
1 cup canned pineapple tidbits or chunks for garnish


RICE: Start cooking the brown rice before chopping the vegetables for this dish, since the rice can take about 45 minutes to cook (follow package directions).

SAUCE: In a small bowl, stir together the soy sauce, balsamic vinegar, water, and cornstarch.

PROTEIN: If choosing to include shrimp, chicken, or tofu – cook this first and then add to stir fry during the last few minutes of cooking.  If using tofu, saute in a little bit of oil and soy sauce until it has shrunken and is a golden brown.  This will provide better texture and flavor.

STIR FRY:  Heat oil in a wok or very large fry pan over high heat for about 1min.  Add the onion, carrots, and ginger and cook for 5 minutes, stirring regularly.  Then add the garlic, red pepper, snow peas, bok choy, and cashews and continue to stir regularly, cooking 3-5 minutes more or until the vegetables start sticking to the bottom of the pan.  If using meat or tofu, add it in once the bok choy has wilted.  Then add the liquid mixture and the red pepper flakes, stirring constantly for 1-2 minutes until the sauce is thickened and vegetables are tender-crisp.  If you would prefer more sauce, an additional ¼ cup water can be added.  Serve over rice and garnish with pineapple.



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3 Responses to Colorful Asian Stir Fry

  1. Chaya says:

    I love stir fry and this one is going to be featured, this week, at My Meatless Mondays and I hope, on my kitchen table.

    Would you be kind enough to list the linky party with the others above? It is appreciated.

  2. Your stir fry looks fantastic. I like the addition of balsamic vinegar. It gives the dish a great sweet sour feel. Thanks for sharing on Thursdays Treasures

  3. Linda says:

    Looks delicious! I love the colors. Thanks for sharing at Gluten-Free Wednesdays.

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