Jordan’s Post: Asian Stir Fry

This stir fry is easy to make and highly adaptable to substitutions. It contains high amounts of vitamins K, A, and C and ingredients such as spinach, sweet potatoes, and carrots- which are all available to buy at our winter farmers markets. Enjoy!


  • 1 medium sweet potato, peeled and chopped into cubes
  • 2 tsp olive oil
  • 1/2 yellow onion, chopped
  • 1 carrot, chopped
  • 1/4 tsp Chinese 5-spice powder (available in the Asian food section of most grocery stores or you can make your own combination of cinnamon, cloves, fennel, anise, and peppercorn. I also tend to throw in some curry powder)
  • 2 cloves of garlic, minced
  • 1 1/2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha or chili paste
  • 4 cups cooked brown rice
  • 1 cup spinach or kale
  • 1 cup broccoli
  • 1 cup frozen green peas, thawed


1. Heat 1 tsp of oil in a large skillet or wok over medium heat.

2. Add the sweet potato and two tbsp of water and stir fry, stirring often, for about 5-8 minutes until the potato is tender and starting to brown.  Add more water if the potato starts to stick.

3.  Add yellow onion and carrot and continue to stir fry for another 3 minutes, or until the onions are translucent.

4.  Add the 5-spice powder and garlic and stir fry for 1-2 more minutes.  Remove all vegetables from the pan, cover and set aside.

5.  Mix soy sauce, rice vinegar and Sriracha in a small bowl.

6. Heat the remaining oil in the wok over medium heat.

7.  Add the cooked rice and stir fry until warm, approximately 5 minutes.

8.  Add the sauce mix and the vegetables, plus the peas to the rice and mix well.

9.  Stir fry for another 1-3 minutes.

10.  Fold in spinach or kale

Serve and enjoy!

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