The Trader Joe’s Asian Vegetable Stir Fry recipe is lip-smacking and healthy! This copycat version is super easy and even healthier because it is homemade, perfect for some whole foods and wellness to mix into your weekly meals. This TJs Asian veggie stir fry is fast and you can use fresh, frozen, or canned vegetables. The sauce is a quick mix and pour! This recipe will elevate your meals and you’ll eat more veggies.
I often shop at Trader Joe’s (a local grocery store near me) and so you might see me in the frozen foods aisle. As a mom, it’s easy and makes sense for me to grab and go with a lot of the awesome selections they have.
However, the Trader Joe’s Asian vegetable stir fry is simple enough that I don’t need the extra ingredients in the sauce packet that comes with it, so I like making this recipe on my own. I love using real ingredients and making enough for meal prep with rice on the side.
Ingredients
Stir Fry Vegetables
Use fresh, canned, pre-prepped, or frozen vegetables from Trader Joe’s produce section or your local grocery.
- 1 cup green beans, trimmed
- ¾ cup snap peas or snow peas, ends trimmed
- ½ cup red bell pepper, thinly sliced
- ¼ cup carrots, julienned or cut into matchsticks
- ½ cup shiitake mushrooms, cleaned and sliced (use fresh or rehydrated dried)
- ¼ cup water chestnuts, sliced (canned, drained)
- 5 baby corn, halved (canned, drained)
- ¾ cup broccoli or broccolini
Feel free to add or substitute vegetables like broccoli, bok choy, or edamame based on your preference.
Asian Stir Fry Sauce
This sauce is quick to make and adds great flavor:
- 1 tablespoon soy sauce (or Tamari for gluten-free)
- ¾ tablespoon brown sugar
- ½ tablespoon hoisin sauce
- 1 tablespoon cold water + 1 tablespoon cornstarch, mixed into a cornstarch slurry
Optional: Add a dash of sesame oil or chili garlic sauce for extra flavor and heat.
Equipment
- Skillet or Wok
- Spatula
Instructions
- Prep all vegetables and set aside. If using dried mushrooms, soak in hot water until rehydrated, then slice.
- In a small bowl, mix the soy sauce, brown sugar, hoisin sauce, and the cornstarch slurry until well combined.
- Heat a wok or large skillet over medium-high heat with a small amount of oil.
- Add firmer vegetables like carrots, green beans, and mushrooms first. Stir-fry for 2 to 3 minutes.
- Add softer vegetables like bell pepper, snap peas, baby corn, and water chestnuts. Stir-fry for another 2 to 3 minutes until just tender but still crisp.
- Pour in the sauce and stir well to coat the vegetables. Cook for 2 more minutes until the sauce thickens and everything is heated through.
- Remove from heat and serve immediately with rice, noodles, or protein of your choice.
Notes
- Feel free to adjust the vegetable quantities based on what you have on hand or your personal preferences.
- This recipe is flexible; you can customize it to suit dietary needs or flavor profiles.
- You can use low-sodium soy sauce or add more sugar depending on your flavor preferences.
Add-Ins
- Proteins: Add pre-frozen tofu, chicken, shrimp, or beef for a heartier meal. Cook your protein of choice before adding the vegetables.
- Nuts and Seeds: Toss in some cashews or sesame seeds for added crunch and nutrition.
- Herbs: Fresh herbs like cilantro or green onions can enhance flavor. Consider adding them as a garnish right before serving.
Variations
- Spicy Turn Up: Add sliced jalapeños or red chili flakes to the stir-fry for a kick of heat.
- Curry Flavor: Mix in some curry powder or paste for a different flavor profile.
- Peanut Sauce Variation: Swap the stir fry sauce with a peanut sauce made from peanut butter, soy sauce, honey, and a splash of rice vinegar.
- Soyaki Sauce Style: Use a store-bought or homemade easy soyaki sauce for a flavorful twist.
Serving Suggestions
- Serve this version of Trader Joe’s Asian vegetable stir fry over quinoa or cauliflower rice for a low-carb option.
- Enjoy with soba noodles for a heartier meal.
- Pair with a side of miso soup or a green salad for a complete dining experience.
Trader Joe’s Asian Vegetable Stir Fry Recipe (Copycat)
This easy copycat of TJs Asian veggie stir fry is healthy, simple, and versatile. The sauce is easy as mix and pour.
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Rate
Servings: servings
Calories: 93kcal
Equipment
- Skillet or Wok
- spatula
Ingredients
Stir Fry Vegetables
- 1 cup green beans trimmed
- ¾ cup snap peas or snow peas ends trimmed
- ½ cup red bell pepper thinly sliced
- ¼ cup carrots julienned or cut into matchsticks
- ½ cup shiitake mushrooms cleaned and sliced (use fresh or rehydrated dried)
- ¼ cup water chestnuts sliced (canned, drained)
- 5 baby corn halved (canned, drained)
- ¾ cup broccoli or broccolini
- ½ tbsp oil
Asian Stir Fry Sauce
- 1 tablespoon soy sauce or Tamari for gluten-free
- ¾ tablespoon brown sugar
- ½ tablespoon hoisin sauce
- 1 tablespoon cold water + 1 tablespoon cornstarch mixed into a cornstarch slurry
Instructions
- Prep all vegetables and set aside. If using dried mushrooms, soak in hot water until rehydrated, then slice.
- In a small bowl, mix the soy sauce, brown sugar, hoisin sauce, and the cornstarch slurry until well combined.1 tablespoon soy sauce, ¾ tablespoon brown sugar, ½ tablespoon hoisin sauce, 1 tablespoon cold water + 1 tablespoon cornstarch
- Heat a wok or large skillet over medium-high heat with a small amount of oil.½ tbsp oil
- Add firmer vegetables like carrots, green beans, and mushrooms first. Stir-fry for 2 to 3 minutes.1 cup green beans, ¼ cup carrots, ½ cup shiitake mushrooms
- Add softer vegetables like bell pepper, snap peas, baby corn, and water chestnuts. Stir-fry for another 2 to 3 minutes until just tender but still crisp.¾ cup snap peas or snow peas, ½ cup red bell pepper, ¼ cup water chestnuts, 5 baby corn, ¾ cup broccoli or broccolini
- Pour in the sauce and stir well to coat the vegetables. Cook for 2 more minutes until the sauce thickens and everything is heated through.
- Remove from heat and serve immediately with rice, noodles, or protein of your choice.
Notes
- Feel free to adjust the vegetable quantities based on what you have on hand or your personal preferences.
- This recipe is flexible; you can customize it to suit dietary needs or flavor profiles.
- You can use low-sodium soy sauce or add more sugar depending on your flavor preferences.
Nutrition
Nutrition Facts
Trader Joe's Asian Vegetable Stir Fry Recipe (Copycat)
Amount per Serving
Calories
93
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
0.1
mg
0
%
Sodium
395
mg
17
%
Potassium
337
mg
10
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
2817
IU
56
%
Vitamin C
37
mg
45
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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