This is a delicious and healthy vegetable stir fry recipe.

Just look at the list of vegetables in this recipe! You just know it has to be healthy for you.

Chinese vegetable recipes like this can be served as a main course with rice, or as a side dish with another Asian dish. Look below the recipe for our suggestions.

Prep time: 15 minutes Cook time: 8 minutes

1 tablespoon (15 ml) vegetable oil
1 teaspoon (5 ml) chili oil
2 onions, sliced
2 carrots, thinly sliced
2 zucchini, thinly sliced
1 red pepper, sliced into thin strips (optional)
1/4 pound (115 g) broccoli, cut into florets
1/4 pound (115 g) mushrooms, sliced
1/4 pound (115 g) bok choy, chopped into large pieces
1/4 pound (115 g) snow peas
2 tablespoons (30 ml) light brown sugar (optional)
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1/3 cup (75 ml) cashews

In a large wok heat vegetable and chili oil over fairly high heat. Add the onions and stir-fry for 1 to 2 minutes or until they begin to soften.

Add carrots, zucchini, red pepper and broccoli. Stir-fry for 2 to 3 minutes. Add mushrooms, bok choy, snow peas, sugar, soy sauce and vinegar. Stir fry for 1 to 2 minutes. Sprinkle with cashews and serve.

Serves 4

• I find red pepper a very dominant flavor that makes the entire dish taste of pepper. For that reason I marked it optional. I do know however that many people love peppers and would enjoy them in the recipe.