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Plant Based Oil Free Broccoli-Cabbage Stir Fry

Author: Molly Patrick


  • 1/4 cup water (60 ml)
  • 3 tablespoons soy sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon arrowroot powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper (about 20 turns)
  • 1/4 teaspoon dried red chili flakes
  • 1/4 teaspoon ginger powder
  • 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
  • 1/2 cup chopped yellow onion (65 g)
  • 4 cups bite-sized broccoli florets (260 g)
  • 3 cups sliced Napa cabbage (175 g)
  • 1 cup frozen green peas (110 g)
  • 2 garlic cloves, minced
  • 1 tablespoon sesame seeds


  • In a small bowl, whisk together the water, soy sauce, coconut aminos, arrowroot powder, onion powder, black pepper, dried red chili flakes and ginger powder. Set aside for now.
  • Place a large skillet over medium-high heat for 2 minutes. Add the red bell pepper and onion and cook for 5 minutes, stirring frequently and adding a splash of water when they start to stick.
  • Add the broccoli, cabbage, peas and garlic and saute for 10 - 12 minutes, until the veggies are crisp-tender.
  • Whisk the liquid mixture that you set aside earlier, add it to the skillet and gently stir. Add the sesame seeds and cook for another minute, scraping up the bits of browned veggies from the bottom of the skillet with a spatula and incorporating them into the mixture.
  • Serve over brown rice, quinoa, or any other grain.