Crunchy veggies with a savory, nutty, lightly sweet sauce…this simple vegetable dish is surprisingly satisfying. A sharp knife or a mandolin makes quick work of the vegetables and gets it on the table in 15 minutes or less.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
Serves: 4


  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. hoisin
  • ½ tsp. toasted sesame oil
  • 1 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
  • 6 cups julienned vegetables (like cabbage, carrots, celery, bell pepper, and scallions)


  1. In a small bowl, whisk together the soy sauce, hoisin, and sesame oil. 
  2. Heat a large wok or pan over high heat. Add the neutral oil and stir-fry the vegetables until tender-crisp, 2-3 minutes. 
  3. Drizzle with the soy-hoisin mixture and stir-fry to combine.

Nutrition Information

Per serving (1 cup):

  • Calories: 90
  • Total fat: 4.5 g
  • Sat fat: 0.5 g
  • Carbs: 11 g
  • Fiber: 4 g
  • Total sugar: 5 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 170 mg

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