Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 4 cups stir-fry + 2 cups quinoa

Chinese five-spice powder brings deep flavor to this vibrant veggie medley. We opted for hot cooked quinoa in this stir-fry to mix things up, but you can use any grain of your choosing, including rice, barley, farro, or a multigrain blend. Stir-fry pro-tip: Stir the entire time you’re cooking so food cooks evenly and doesn’t burn.


  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons pure cane sugar
  • 2 teaspoons arrowroot powder
  • 1 tsp. lime juice
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon Chinese five-spice powder
  • 2½ cups small cauliflower florets
  • ½ cup sliced shallots
  • 2 garlic cloves, minced
  • 1 baby bok choy, quartered
  • 1 cup fresh sugar snap peas
  • 1 yellow bell pepper, cut into thin strips
  • 2 cups hot cooked quinoa
  • 1 teaspoon chopped fresh chives


  1. For sauce, in a small bowl combine the first six ingredients (through Chinese five-spice powder) and ¾ cup water. Mix well.
  2. In a large wok or extra-large skillet cook and stir cauliflower, shallots, and garlic over high 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add bok choy, snap peas, and bell pepper; cook and stir 3 to 4 minutes or until vegetables are just starting to get tender.
  3. Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Serve over quinoa and sprinkle with chives.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Copy link
Powered by Social Snap