Spring Stir Fry with Savory Brown Sauce

One of our favorite quick and easy weekday dinners gets an update with a NEW yummy sauce

Spring Stir Fry with Savory Brown Sauce

Fresh, Savory and Flavorful!

Our family loves a good stir fry. We probably make one once a week because they are quick and easy, always offer something for everyone and easy to change up and keep fresh with new sauces or veggies.

Tonight’s dinner does just that!  A simple stir fry with multi-colored cauliflower (something fresh and new), snow peas & bok chop (2 of my family’s favorites) and a NEW savory brown sauce to switch up the flavor.   Not shown, I also made stir fry chicken for the boys with the same stir fry sauce.

The brown sauce is simply  it’s vegetable broth, dry sherry, gluten-free tamari, sesame oil, rice wine vinegar, honey and corn starch to thicken it. It comes together quickly and is really yummy!

Scroll down to see the recipe.


Spring Stir Fry with Savory Brown Sauce
Prep time
Cook time
Total time
This simple stir fry is a weekday win! A mix of spring veggies, a savory brown sauce and rice, with the option to always add a roasted tofu or stir fry chicken.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
Savory Brown Sauce (makes just over ⅓ cup, double if making chicken as well)
  • ¼ cup organic vegetable broth
  • 2 tablespoons dry sherry
  • 2 tablespoons gluten-free tamari
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • 1½ tsp cornstarch
  • 2 tbsp sesame oil
  • 1 bunch (approx 5 large) green onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp ginger, chopped
  • 6- 8 small baby bok choy, quartered lengthwise
  • 1½ cup cauliflower florets (try rainbow cauliflower for fun!)
  • 1½ cup snow peas, trimmed
  • Pea Shoots for garnish, optional
White or brown rice, cooked according to package.
Chicken (Optional)
  • 2 Tbsp Sesame oil, or combination of canola oil and sesame oil for sautéing
  • 3-4 cloves garlic, minced
  • 1 package, approximately 1 lb, thin sliced organic chicken breast, cut into 1-2 inch pieces
Savory Brown Sauce
  1. Whisk ingredients except corn starch in a liquid measuring cup or small bowl.
  2. Place in a small saucepan over medium heat and stirring constantly, add cornstarch and bring to a boil. Reduce heat to simmer and let simmer for a few minutes for sherry alcohol to burn off, and for sauce to thicken a bit.
  3. Remove from heat and set aside.
  1. Heat a large wok or skillet over high heat.
  2. Add oil to pan; swirl to coat. Add onions, garlic, and ginger to pan; stir-fry 1 minute or until just fragrant.
  3. Add bok choy, stir-fry 3 minutes.
  4. Add cauliflower, stir fry another 2 minutes
  5. Add snow peas stir-fry 1 additional minutes.
  6. Add sauce to stir fried vegetables and cook for about 2 minutes until slightly thickened, fragrant and heated through.
  7. Serve over rice with or without chicken. Garnish with pea shoots.
  1. Heat a large wok or skillet over high heat.
  2. Add oil to pan; swirl to coat. Add garlic and sauté 1 minute until just fragrant.
  3. Add chicken and sauce to pan, and saute, flipping once, until cooked through, approximately 5 minutes per side.
  4. Serve with vegetables and rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: