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Asian Stir-Fry

This stir-fry is a favorite at our house that finds it’s way onto our dinner table at least once a week. It is inspired by a recipe we got from the Beachbody Ultimate Reset.

Asian Stir-Fry

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By: Deryl W. Duer
Prep Time
10 min.
Cook Time
8-10 min.


  • 2 Tbsp . Coconut Oil
  • 2 Cloves Garlic, minced
  • 1 Tbsp. Grated Fresh Ginger
  • 2 medium Carrots, cut into diagonal slices
  • 2 cups Broccoli Florets
  • 1 medium Red Bell Pepper , sliced
  • 1 Bok Choy head, chopped into bite-sized chunks
  • 1 Zucchini, halved lengthwise, sliced
  • 1 Tbsp Toasted Sesame Oil
  • 2 Tbsp Bragg Liquid Aminos (or Organic Soy Sauce)
  • Tumeric (to taste)
  • Korean Chili Flakes (to taste)



  1. Heat coconut oil in large skillet or wok over high heat. Add garlic, ginger, and carrot; cook, stirring constantly, for 1 minute.

  2. Add broccoli; cook, stirring frequently, for 4 to 5 minutes.

  3. Add bell pepper, zucchini and bok choy. Reduce heat to medium. Add spices to taste (I use tumeric and chili flakes). Cook 2 to 3 minutes, or until tender-crisp. Turn off heat.

  4. Add sesame oil and Bragg Liquid Aminos. Mix well.

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Credit: Deryl W. Duer