Sweet and Spicy Veggie Stir Fry

One of my favorite meals to play around with is a stir fry. Throwing together different veggies and sauces with no rules is my kind of cooking. Normally I prefer to have some type of meat in my stir fries, but this veggie alternative didn’t disappoint. I’m leaving for a weeklong trip tomorrow, so I wanted to make something that used up most of the veggies I have left in my fridge. This ensemble is made up of baby bellas, sweet onion, scallions, garlic, baby bok choy, carrots, and red bell pepper. For the sauce I mixed together soy sauce, 고추장 (gochujang), sesame oil, and honey. I also added some cayenne pepper to boost the spice. I cooked the veggies in avocado oil and the sauce concoction I made up. I always prefer to let the veggies simmer in the sauce to let them soak up the flavor best. I served over white rice.


– 1 cup of white rice


– Baby bella mushrooms

– 1 sweet onion

– 3 scallions (using the white part)

– 3 garlic cloves

– 2 baby bok choy

– Carrots (depends on size of carrot how many you use. I have huge carrots so I used only half of one)

– 1 red bell pepper

–Avocado oil


– Soy sauce

– 고추장 (gochujang)

– Sesame oil

– Honey

– Cayenne pepper


  1. Measure rice and wash. After washing add about 1 3/4 cup of water and cook. I have a rice cooker so I don’t have to watch it, but if you are cooking in a pot bring rice to a boil on medium heat and then simmer for around 15 or so minutes. Be sure to keep an eye on it so it doesn’t overcook or burn
  2. *Optional* Mix in some sesame oil when your rice is done cooking, it adds great flavor
  3. Heat oil in pan on medium then add sliced mushrooms and sauce concoction
  4. When mushrooms are golden add sweet onions, scallion whites, and garlic
  5. Cook for a few minutes then add the rest of the veggies
  6. Lower heat to a simmer and cover for another few minutes, until veggies are tender
  7. Serve over cooked rice
  8. Enjoy!

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