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Wok Stir Fried Vegetables and Rice

Updated: Jan 3, 2021

Disclaimer: My husband cooked this tonight and he eats meat, so he did add some beef. It was still gluten free and free of everything else I'm allergic to, even though I did not join him in this meal. Why I don't eat meat!

Things were a bit messy, neatness is not his forte. It did come out delicious he said. That's what counts, right!

Side note: My paternal grandmother was an amazing cook but, oh boy, was she sloppy. Sloppy or not, she could make a cardboard box taste good!

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For the Vegetarian Version simply leave out the beef.

Cook your choice of rice according to package directions. Set aside.

Mix 1/4 cup soy sauce with 2 tablespoons vinegar of your choice (see below ingredients) and 1 tablespoon sugar. Stir and set aside

Add 2 tablespoons oil into a hot wok set at highest stove top setting.

Add veggies of your choice. Add veggies that take longer to cook first and cook for a while, then add the rest of your vegetables.

Stir constantly (See video above)

When the vegetables soften, add in your liquid mixture of soy sauce, vinegar and sugar.

Continue to stir until well combined.

Remove from heat, cover and let stand about 5 minutes.

Serve over rice. Enjoy.


You can use any vegetables your heart desires! My husband's choice this time is listed below:

Low sodium soy sauce

Red wine vinegar or Rice vinegar (hubby prefers the rice but we ran out)


Olive oil

Tri-colored peppers

Onions, carrots (he chose already prepared which came in a plastic container)

String beans (he chose frozen)

white rice or rice of your choice

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