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Six Fragrant Spice Stir Fry

Yields1 Serving

 1 to 2 tbsp Iron Skillet Six Fragrant Spices
 4 cups sliced veg of choice (peppers, julienned carrots, bok choy, mushrooms, onions)
 2 (or more) cloves of garlic
 2 inch chunk of ginger, grated
 1 cup protein (tofu chunks, thinly sliced steak, shrimp)
 2 to 3 tbsp toasted sesame oil
 ¼ cup honey
 ¼ cup soy sauce or tamari or coconut aminos
 ½ cup water
 2 tbsp corn starch
 ½ cup bean sprouts or shredded cabbage or greens.
*IMPORTANT* have all your items prepped and measured out and ready to add to the pan at a moments notice

In a bowl, stir together honey, soy sauce, water, corn starch and spices. set aside.


heat large fry pan or wok over medium-high heat.
-- add sesame oil to hot pan


Add Garlic and Ginger and meat to the hot pan and oil, saute about 60 seconds


Add your veggies one at a time, starting with what will take the longest to cook. Ex. onions first, then carrots, then peppers, then mushrooms, then bok choy etc. saute for 30 - 60 seconds between veggies. you want them to get to a bright colour but not go soft.


when last veggies are added and saute for a few seconds and then add honey and spice mixture. Bring to a boil stirring to coat all vegetables and meat with the sauce.


Serve over hot rice. top with fresh bean sprouts or shredded cabbage.

-- you may desire extra soy sauce when eating.