All the Greens with Garlic Sauce

All the Greens and a Garlic Sauce that tastes just like the restaurants!

Super Easy, Cozy and Delicious!

A stir fry is one of our easy, go to weekday dinners, and this garlic sauce is always a favorite!

This bowl includes my family’s favorite green vegetables for stir frying — broccoli, bok choy and snow peas.  I quickly sautéed them and they then stir fried them with the YUMMIEST garlic sauce.

The sauce recipe is adapted from The Spruce , takes less than 15 minutes to make and it is thick and perfectly flavored.

A quick, easy and super yummy dish in no time!

As with all my recipes, you can adapt to tastes and substitute your favorite veggies or even add an additional protein.  I  always add some stir fry chicken for the boys.

Scroll down for recipe.

All the Greens with Garlic Sauce


Stir Fried Veggies in Garlic Sauce
Prep time
Cook time
Total time
A easy, delicious dinner that's better than takeout! Broccoli, Bok Choy and Snow Peas quickly stir fried and sautéed in savory and perfectly flavored Garlic Sauce. Garlic Sauce recipe adapted from The Spruce, it is the real deal and tastes just like the restaurants. It thickens quickly but thins a bit as it heats up again. Optional: stir fry some chicken for the meat lovers in your family.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
Garlic Sauce (recipe adapted from The Spruce) (makes 1 cup)
  • 4 tablespoons rice vinegar
  • 4 tablespoons sugar
  • 4 tablespoons gluten-free tamari (or gluten-free soy sauce)
  • 4 teaspoons dry sherry
  • 2 tbsp + ½ teaspoon sesame oil, divided
  • 3 teaspoons corn starch
  • 2 tablespoon water
  • 8 medium garlic cloves, minced or finely chopped
Veggie Stir Fry
  • One bunch green onions, chopped whites and some greens for garnish.
  • Sesame oil, 2-3 tablespoons
  • 1 head Broccoli, cut into bite size or slightly larger pieces
  • 1-2 cups snow peas, trimmed
  • 5-6 baby bok choy, cut lengthwise into pieces
White or Brown rice, cooked
Chicken Stir Fry (Optional)
  • Sesame oil, 2-3 tbsp
  • 1 lb chicken breast, cut into 2 inch pieces
Garlic Sauce
  1. Combine rice vinegar, sugar, tamari, sherry, and ½ teaspoon sesame oil in a small bowl, stirring to combine. (this is the sauce base)
  2. In a separate small bowl, dissolve the cornstarch in water.
  3. Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook,stirring until fragrant (around 30 seconds).
  4. Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
  5. Re-stir the cornstarch- water mixture and add it to the sauce, stirring to thicken.
  6. Transfer to a bowl or liquid measuring cup and set aside until ready to use.
  7. NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
Veggie Stir Fry
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
  2. Add broccoli, cook an additional 2-3 minutes. Then snow peas and cooke an additional 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
  3. Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.
  4. Serve over rice. Garnish with green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the broccoli, then set aside; then the snow peas, then set aside; then the bok choy. Then added the additional sauce on top of the veggie after plating them.
Chicken Stir Fry (Optional)
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning.
  2. Add chicken and saute 4-6 minutes until cooked through.
  3. Add garlic sauce, stir to combine and cook an additional 2-3 minutes until warm.
  4. Serve with vegetables over rice.


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