Name: Five-Spice Stir-Fry
Prep time: 30 min
Total time: 30 min
Ingredients: 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

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 4 cups stir-fry + 2 cups quinoa
print/save recipe

Please enter your email to continue.

Email

Cancel

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.

By Nancy Macklin, RDN, Jan 12, 2021

Ingredients

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

Instructions

For sauce, in a small bowl combine the first six ingredients (through Chinese five-spice powder) and ¾ cup water. Mix well.
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.
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.

tags:

(5)

10 Comments

Comments (10)

(3.8 from 5 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Jeana9 months ago

This recipe made a delicious healthy dinner. Thank you!

Gen9 months ago

Allergic to bell peppers any suggestions for a substitute?

Gen9 months ago

What can I substitute for bell peppers I’m very allergic?!

Jenn9 months ago

I think many things would work, eg, broccoli florets, sliced zucchini or butternut or acorn squash might be good

Megan1 year ago

Will make again. Added garlic powder and extra soy sauce.

Chris2 years ago

How many servings does this make? Would like to see recommended servings listed.

Megan1 year ago

I think two cups is considered one serving

Lydia2 years ago

I make this so often since finding it. It’s delicious and so easy!

Jeana9 months ago

Nice comment. This recipe sounds scrumptious, I’m planning to make it for dinner tonight! The only changes I’m thinking of making is substituting the soy sauce for coconut aminos (don’t use any soy products anymore), coconut sugar for the regular sugar, and I don’t have sugar snap peas, so maybe asparagus pieces or carrots. Can’t wait! Thank you for the healthy (not just “stating it”) recipe!

Susan2 years ago

Bland. Will not repeat.

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

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

see more from this author