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Pan-Asian Stir-Fry with Carrots, Cashews, and Bok Choy

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Pan-Asian Stir-Fry with Carrots, Cashews, and Bok Choy

Pan-Asian Stir-Fry with Carrots, Cashews, and Bok Choy

Jessica Braider
This vegetable medley pulls in flavors from India, Japan, and Thailand. It’s a flexible recipe so you can swap in vegetables that you need to finish up. You can also add garlic and onions if you have them on hand and don’t mind a little extra chopping. For this recipe, the 2-cup packets of frozen rice work perfectly.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings


  • 2 cups cups cooked brown or white rice yielded from 1 uncooked rice or purchased frozen
  • 2 Tbsp. canola or vegetable oil
  • 1 Tbsp. fresh ginger peeled finely chopped
  • 6 carrots about 1 lb., sliced
  • 2 tsp. curry powder or more to taste
  • 1 bell pepper (any color), diced
  • 12 oz. bok choy chopped (keep leaves and stems separate)
  • 1 tsp. dried dill or use 1 Tbsp. fresh
  • 1/2 cup cashews
  • 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) to taste, or use 2 Tbsp. soy sauce + 1 Tbsp. teriyaki or hoisin sauce
  • 1/2 lime juice only, about 1 Tbsp.


  • Cook or thaw the rice. Heat a wok or Dutch oven over medium heat, add the oil, and when it is hot, add the ginger, carrots, and curry powder, and sauté for 2 minutes.
  • Stir in the peppers, bok choy stems, and dried dill (if using fresh, add it later), then cover and steam the vegetables for 7 – 10 minutes until the carrots are tender (add 1 - 2 Tbsp. of water, if the vegetables appear to be getting too dry).
  • Remove the cover, and stir in the bok choy leaves, cashews, fresh dill if using it, rice, and soy sauce. Stir-fry it for 2 minutes, then squeeze the lime over everything and serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Omit the oil. Add all ingredients, except the rice, to the slow cooker and cook on low for 3 - 4 hours or on high for 1 1/2 - 2 hours. Serve over the cooked rice. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook or thaw the rice, peel and chop the ginger and bok choy, slice the carrots, dice the bell pepper, juice the lime, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Serve it with Asian chili garlic sauce or sweet chili sauce, add some lime zest when you add the juice, and/or drizzle a little sesame oil over the finished dish.
Tip: Make your own 2-cup frozen rice packets by making extra rice, letting it cool, and freezing it in 2-cup portions.
Nutritional Information Per Serving (% based upon daily values): Calories 338, Total Fat: 16g, 24.5%; Saturated Fat: 2g, 10.5%; Cholesterol: 0mg, 0%; Sodium: 738mg, 31%; Total Carbohydrate: 11g, 37%; Dietary Fiber: 15g, 60%; Sugar: 7g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
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