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

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

  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.
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5 Comments

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(3.67 from 3 votes)
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Megan12 hours ago
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Will make again. Added garlic powder and extra soy sauce.

Chris11 months ago
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How many servings does this make? Would like to see recommended servings listed.

Megan12 hours ago
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I think two cups is considered one serving

Lydia12 months ago
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I make this so often since finding it. It’s delicious and so easy!

Susan12 months ago
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Bland. Will not repeat.

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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.

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