asian stirfry

Asian-Style Cruciferous Stir-Fry

If you've been following us for a bit, you probably know that we look for 3 main factors when we bring you a recipe: 1) Nutrition. We obviously strive to provide the healthiest recipes we possibly can. 2) Taste. If it doesn't taste good, it's not worth your time. 3) Convenience. We're busy, you're busy... we're not full-time chefs, and you're probably not either (but if you are, send us some inspo!!). The less time you spend in the kitchen, the more free time you have - we know! 

This Asian-Style Stir-Fry hits all 3 of these factors, PLUS, you can get creative on your own and add a few ingredients to spice it up! We bring this to you as a delicious side dish, but feel free to throw a fried egg (or two) on top and have it for brunch. OR mix it up with some grilled chicken and you have a stir-fry salad... sort of. Here's how we do it: 

Ingredients (serves 2):

  • 4 cups shredded cabbage, kale, and Brussels Sprouts (note: you may buy this pre-shredded for convenience) 
  • 3 cloves garlic, minced 
  • 2 teaspoons olive oil 
  • 1 tablespoon sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame seeds 
  • Sriracha sauce 


  • Add olive oil to pan and turn on medium heat. Add minced garlic and allow to saute until it begins to brown. 
  • Add shredded vegetables. Leave alone for about 1 minute, as vegetables will shrink in heat. Use spatula to mix in pan, to prevent veggies from sticking. After about 3 minutes, add sesame oil and soy sauce. Continue to mix together for about another 3 minutes. Allow to cook until vegetables begin to brown. 
  • Add stir-fry to serving plate and top with Sesame seeds. May add optional dash of sriracha for extra spicy flavor! 

Brown Rice Asian Stir Fry

You asked for quick and easy, so we're giving you just that! This healthy asian stir fry requires about 20 minutes of prep time and is loaded with healthy veggies, whole grains, and a complete protein. Warning: please don't be intimidated by the multipart directions. Whether you're already a top chef or you've never turned your gas on, this recipe is easy to follow and is practically fool proof. While some of you may choose to chop your veggies individually (all the more power to you), we're thankful that Trader Joe's has developed a pre-cut Asian stir fry veggie blend for those nights we're tied for time… which is the case for us most nights. 

Ingredients (serves 2): 

  • 1 package Trader Joe's Asian vegetable stir fry
  • For those of you who chose to make stir fry from scratch, include: 1/4 cup green peppers, sliced, 1/4 cup red peppers, sliced, 1 cup broccoli, raw, 1/2 cup snap peas, 1/4 cup snow pods, 1/2 cup white onions, chopped, 1/4 cup mushrooms, sliced, 1/4 cup baby carrots, 1 cup bok choy, 1/4 cup baby corn
  • 2 whole eggs
  • 1/2 cup organic, brown rice 
  • 1/4 cup water (for veggies)
  • 1 1/4 cup water (for rice) 
  • 2 tablespoons Trader Joe's Island Soyaki sauce 
  • 1 tablespoon extra virgin olive oil 
  • 2 tablespoons siracha sauce 
  • 2 tablespoons rice vinegar 


Part 1

  1. Add olive oil to medium stir fry pan, over medium heat. Add vegetables and distribute evenly throughout the pan. 
  2. Add rice vinegar and Soyaki sauce. Mix vegetables into sauce over flame. Let cook for about 10 minutes. 
  3. Add siracha sauce and water. Continue to mix vegetables into sauce over flame for about another 10 minutes. Vegetables should cook for a total of ~20 minutes (or until preferred). 

Part 2

  1. While veggies are cooking, on separate burner combine 1/2 cup rice and 1 1/4 cup water into saucepan. 
  2. Stir slightly and bring contents to a bowl. 
  3. Reduce heat to low and cover with lid. 
  4. Allow to simmer for 10-12 minutes or until water is absorbed. 

Part 3

  1. Once vegetables are cooked you may use the same pan to fry 2 eggs.
  2. Crack eggs over pan and cook over medium. 

Part 4

  1. Plate dishes by placing rice underneath the stir fry and lastly add the egg on top. May top with additional siracha to taste. 
  2. ENJOY