Skip to Content


Asian Vegetable Stir-Fry Recipe

Focused on Health - April 2012

vegetable recipeWho says vegetables are boring? Asian food uses lots of vegetables, including spinach, broccoli, cauliflower and cabbage, to excite and entice the taste buds. Their bright, bold colors also are easy on the eyes.  

Even better, eating a plant-based diet rich in fruits, vegetables, whole grains and beans can lower your chances of cancer.

Dishes such as this Asian Vegetable Stir-Fry recipe will give you a quick vegetable fix and satisfy your craving for an enticing meal.

Servings: 4
Prep Time: 10 mins
Cook Time: 6 mins


2 tablespoons hoisin sauce

1 tablespoon reduced-sodium soy sauce

½ teaspoon cornstarch

1 whole jalapeño, minced

1 cups cabbage, thinly sliced

½ cup broccoli flowerets

½ cup cauliflower flowerets

1 ½ cups red bell pepper, sliced

3 whole green onions, chopped

1 ½ teaspoons dark sesame oil

2 teaspoons fresh ginger, peeled and minced

¼ teaspoon salt

3 cloves garlic, minced

¼ cup fresh cilantro, chopped


  1. Combine the hoisin sauce, soy sauce, cornstarch and jalapeño in a small bowl. Combine the cabbage, broccoli, cauliflower, bell pepper, and onions in a large bowl.
  2. Heat the dark sesame oil in a large nonstick skillet over medium-high heat. Add the ginger, salt and garlic. Stir-fry for 30 seconds. Add vegetable mixture and stir-fry for three minutes.
  3. Add the hoisin sauce mixture. Stir-fry for one to two minutes. The vegetables should be crisp-tender.
  4. Remove from heat, and stir in the cilantro.

Nutritional Info (Per serving: 2 cups)

Calories: 230, Total Fat: 9.5 g, Saturated Fat: 1.4 g, Cholesterol: 0 mg, Sodium: 432 mg, Total Carbohydrate: 21.5 g, Dietary Fiber: 12.5 g, Sugars: 11.2 g, Protein: 13.1 g

Subscribe to our newsletter

Get the latest on protecting your body from cancer. 


© 2014 The University of Texas MD Anderson Cancer Center