Thai-Style Vegetable Stir Fry

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Thai Stir-Fry Recipe

Thai-Style Vegetable Stir Fry

Prep Time30 minutes
Active Time10 minutes
Total Time40 minutes
Course: Dinner, Entertaining, Vegetarian
Cuisine: Asian, Easy
Yield: 4 people


  • 1 tablespoon garlic chopped
  • 1 tablespoon ginger root peeled and chopped
  • 1/4 cup 100% frozen apple juice concentrate thawed, undiluted
  • 2 tablespoons Dijon mustard, no-salt-added
  • 1/4 cup vegetable stock (low-sodium)
  • 1 zucchini sliced into thin strips
  • 1 red bell pepper sliced into thin strips
  • 1 Vidalia onion sliced into thin strips
  • 1 head broccoli stems and florets chopped
  • 1/2 pound button mushrooms wiped clean, sliced in half
  • 1/4 bunch cilantro leaves chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • In a wok or nonstick skillet, sauté garlic and ginger until glossy.
  • Add apple juice, mustard, and half of vegetable stock, stirring to combine.
  • Add remaining ingredients (except cornstarch and water). Sauté for 5 minutes.
  • Whisk cornstarch in water, and add to thicken stir fry.


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