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Author Nicole


  • 1 tbsp sesame oil
  • 1 cup broccoli florets
  • 1 cup quartered portabello mushrooms
  • 1 cup sliced red bell pepper
  • 1/2 medium onion, sliced
  • 1 cup asparagus, cut into 2-inch pieces
  • 1 cup baby corn, cut into 2-innch pieces
  • 1 cup snow peas
  • 1 cup shredded carrots
  • 3 large garlic cloves, sliced
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp sambal oelek
  • 2 tsp cornstarch (optional)


  • Turn the wok to the highest setting. Let it heat for about 5 minutes while you prep the veggies. 
  • Once the wok is very hot. Drizzle the sesame oil in the skillet. Add the broccoli. Stir-fry for 2-3 minutes until bright green and slightly softened. Season with salt and pepper. 
  • Add the bell pepper, onion, and mushrooms. Stir-fry another 3-4 minutes until everything starts to slightly soften. Season again with a little pinch of salt and pepper. 
  • Add the carrots, baby corn, snow peas, asparagus, and garlic. Continue to stir-fry until the asparagus is bright green, slightly softened, but still crisp, another 2-3 minutes. Season one more time with a little bit of salt and pepper. 
  • While the veggies finish, add soy sauce, mirin, and sambal oelek (also corn starch if using) to a small bowl. Whisk to combine. If you want a thicker sauce that coats the veggies really well, add the cornstarch. If you like a looser sauce that drips down to the rice, leave it out.
  • Pour the sauce over the veggies, stir-fry another 2-3 minutes until the sauce coats the veggies. Season to taste with salt, pepper, and more sambal oelek if desired. Serve over rice.