This is a great time of year to eat healthy and detox from the holidays.  Our student food scientist intern, Lillian, came up with this delicious vegetarian stir fry it is loaded with healthy ingredients and tossed with BonaChia® pasta.  Hope you will try it and enjoy!

BonaChia® Stir Fry

4 Tablespoons soy sauce

2 Tablespoons ketchup*

4 teaspoons minced garlic ( 4 cloves)

2 Tablespoons sugar

¼ t salt

4 Tablespoons vegetable oil

8 oz sliced mushrooms

4 cups shredded cabbage

2 cups sliced red bell pepper (1 large)

2 cups sliced onion (1 medium)

10 oz  Al Dente Pasta BonaChia® Linguine, cooked to al dente

Toasted sesame seeds, peanuts, and/or sliced green onions (optional)*


Whisk together soy sauce, ketchup, garlic, sugar and salt.  Heat 2 Tablespoons oil in a large skillet or wok over medium high. Sauté mushrooms until golden, 2-3 minutes. Add 2 Tablespoons of oil and the rest of the vegetables and sauté until softened, about 4 minutes. Reduce heat to low and add soy sauce mixture, noodles and 2 Tablespoons water and sauté until noodles are heated through and sauce is distributed. Salt to taste and serve with sesame seeds, peanuts, and/or sliced green onions if desired.


We hope you’ll try it.  You could use any combination of vegetables you have on hand.  This recipe is right on track with my little, little, lot philosophy.  A little healthy olive oil, a little healthy pasta, and lots of veggies!  Enjoy!

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