WOKKED ASIAN VEGETABLES recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Komodo Miami›Wokked Asian Vegetables Recipe

Wokked Asian Vegetables Recipe

Inspired by Komodo Miami
Time30m
Serves4

broccoli, carrot, bell pepper, shiitake mushroom, bok choy, lotus root

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Ingredients

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Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the broccoli into florets, slice the carrot into thin matchsticks, dice the bell pepper, slice the shiitake mushrooms, chop the bok choy, and thinly slice the lotus root.

Cooking

  1. 2

    Make the Sauce

    In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, minced ginger, cornstarch, and water until smooth.

  2. 3

    Wok Cooking

    Heat a large wok or skillet over medium-high heat. Add a tablespoon of oil (vegetable or canola) and stir-fry the broccoli, carrot, and lotus root for about 3-4 minutes until they begin to soften.

  3. 4

    Add Remaining Vegetables

    Add the bell pepper, shiitake mushroom, and bok choy to the wok. Continue to stir-fry for another 3-4 minutes until all vegetables are tender but still crisp.

  4. 5

    Add Sauce

    Pour the sauce over the stir-fried vegetables and toss everything together. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the vegetables.

  5. 6

    Serve

    Remove from heat and serve immediately, garnished with sesame seeds or green onions if desired.

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