Wok-Fried Asian Style Veggies

Wok-Fried Asian Style Veggies

This grain-free wok-fried Asian style veggie dish is such a comforting meal!

I love mixing up my meals and eating a variety of vegetables throughout the week, which makes this stir-fry super special because it features some super healthy veggies:

    • carrots are great for supporting the immune system and are a total #beautyfood
    • cabbage is rich in sulfur and great for digestion and elimination of toxic waste
    • cauliflower is part of the cruciferous veggie family, helps to fight inflammation
    • avocado is a healthy fat, great for regulating hormones and keeping you satiated

Wok-Fried Asian Style Veggies

Wok-Fried Asian Style Veggies – serves 2

  • 2 tbsp. avocado oil
  • 1 tbsp. grated ginger
  • 1 garlic clove, minced
  • 2 cups of roughly chopped cauliflower
  • 2 cups of roughly chopped cabbage
  • 4 carrots, diced into small pieces
  • 1 cup chopped kale (stems removed)
  • 3 tbsp. soy sauce
  • a few drops of pure sesame oil (depending on the strength)
  • 2 tbsp. white sesame seeds, to serve
  • fresh lime, to serve
  • 1/2 of a ripe avocado, sliced and divided, to serve
  • salt and pepper to taste
  • optional: add a base of rice, quinoa or ramen noodles to make this into a more substantial meal.


  • In a wok or medium-sized, pan, heat the avocado oil with the grated ginger and garlic for a few seconds on medium heat.
  • Quickly add the chopped cauliflower, cabbage, kale and carrots. It cooks best when the veggies are all chopped quite small. Saute the veggies for a few minutes on medium-high heat until nicely cooked and fragrant.
  • Next, add the soy sauce and sesame oil and saute for another minute, no longer.
  • To serve, top with sesame seeds, lime juice, avocado, salt and pepper and sriracha. Optionally add to a bed of cooked rice, quinoa or noodles.

Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.

Love always, Sisley

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