The vegetable stir fry truce

We all know how important vegetables are for the proper functioning of the human body, but most of us try to resist this fact. Some of us even consciously rebel against the nutritional call. “Vegetables?” you say. “Fie on vegetables! Hand me more white bread and butter.” In an effort to end the revolt against vegetables, we offer this stir fry recipe. This stir fry allows you to get at least 2-3 servings of vegetables in one shot, without suffering or distaste. Any vegetables can be substituted or added to the ones listed. But please, eat your vegetables.


2 cloves garlic

1 lb. asparagus

1 head broccoli

2 small heads bok-choy

1 cup carrots

1 tbsp. vegetable oil

2 tsp. ginger

¼ cup teriyaki sauce

¼ cup water

salt and papper to taste

Peel the garlic and chop finely.

Cut the broccoli into small pieces. Generally only the florets are used, but some also peel the stalk and use the tender core as well.

Slice the bok-choy, and dice the carrots.

Heat the oil on high in a wok or large frying pan until it sizzles. Add garlic and ginger, cook for 30 seconds.

Add vegetables and water and cook for 3 to 4 minutes on high.

Add the teriyaki sauce and cook for an additional 2 minutes. If using snow peas or other vegetables that cook quickly, add them at this time. Add salt and pepper.

This recipe is courtesy of Organic Campus. For more vgetables go to or email