Photo of Power packed veggie “stir fry” by WW

Power packed veggie “stir fry”

Points® value
Total Time
25 min
15 min
10 min
This "stir fry" packs a punch with a variety of lightly sautéed fresh veggies drizzled with a pungent garlicky sauce.


Soy sauce

¼ tbsp(s)

Rice wine vinegar

1 tbsp(s)

Toasted sesame oil

1 tbsp(s)

Ground ginger

1 tbsp(s)

Minced garlic

2 tsp(s)


1 cup(s)

Canned mushrooms

18 oz


3 cup(s), chopped small

Bell pepper

1 item(s), medium, cut into thin strips

Uncooked Swiss chard

1 cup(s), leaves torn, stems coarsely chopped

Edamame (shelled)

1½ cup(s), defrosted

Uncooked bok choy

2 cup(s), coarsely chopped

Uncooked scallions

2 cup(s), thinly sliced

Unsalted toasted sesame seeds

1 cup(s), optional –sambal oelek for spice


1 tbsp(s)

Packaged coleslaw mix (shredded cabbage and carrots)

1 cup(s)


  1. Whisk together stir fry sauce ingredients in a small bowl. Microwave on high for 1 minute and keep warm.
  2. Spray a large Dutch oven, wok, or sauté pan with cooking spray and heat over high heat. Add onion, mushrooms, broccoli florets, red pepper, Swiss chard, and edamame. Cook, stirring frequently until crisp-tender 5 minutes.
  3. Add bok choi and cole slaw and toss in to lightly wilt, 3-5 minutes.
  4. Use tongs or a slotted spoon to remove veggies to a serving bowl (draining any accumulated water).
  5. Drizzle with warm “Stir Fry” sauce, garnish with scallions and sesame seeds and serve. Use sambal oelek for spice on the side.


Prep all of the ingredients for this dish the night before to have ready on a busy weeknight. Stuff all the veggies (except bok choi and cole slaw) in a large Ziploc and whisk together sauce ingredients into a small Tupperware. Dinner will come together in minutes!