Ellie Krieger’s Emerald Stir Fry

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Ellie Krieger's Emerald Stir Fry

The Food Network's Ellie Krieger helps Dr. Oz revamp the eating habits of a vegetarian who doesn't eat any veggies. Follow her lead and fill up on veggies with this delicious stir fry. Click here to purchase your copy of So Easy.

Makes 4 servings


  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin (Japanese white wine)
  • 1/4 cup orange juice
  • 1/4 cup water
  • 2 tbsp rice vinegar
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp canola oil
  • 1 1/4 lbs large bunch of broccoli, trimmed and cut into small florets
  • 1 lb bunch of asparagus, trimmed and sliced on diagonal pieces
  • 2 cups frozen shelled edamame (8 oz)
  • 2 cups fresh snow peas (6 oz)
  • 1 1/2 tsp cornstarch, dissolved in 1/4 cup cold water
  • 1 tsp toasted sesame oil
  • 3 cups cooked brown rice
  • 3 garlic cloves, minced


Combine the soy sauce, mirin or white wine, orange juice, water, rice vinegar, and red pepper flakes in a small bowl. In a large wok or very large deep skillet the canola oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broccoli, asparagus, edamame, and snow peas. Raise the heat to medium-high, and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the mirin-soy mixture and cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the dissolved cornstarch and stir to incorporate. Cook until the mixture thickens slightly, an additional 2 minutes. Drizzle with the sesame oil and serve over rice.

Serving size
1 1/2 cups stir-fry
3 tablespoons sauce
3/4 cup cooked brown rice

For more recipes by Ellie Krieger, purchase So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger (John Wiley and Sons, Inc.)


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