Love Your Vegetables with Delicious Sukiyaki

If you’re looking for a delicious recipe that will boost your veggie intake in a big way, then look no further!  Sukiyaki is nutrient-dense, vegetable-packed, and you’ll want to make it over and over.

To make this recipe, it’s preferable to use a wok.  If you don’t have one, you can cut the recipe in half and use a large sauté pan.



  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 2-4 tbsp. coconut oil
  • 1 pound tenderloin or sirloin, cut into diagonal strips 1/4 inch by 2 inches (can also use chicken, shrimp, or tofu)
  • 3 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1 medium yellow onion, sliced diagonally
  • 1/2 head Chinese, celery or nappa cabbage, cut into 1/2-inch diagonal slices
  • 1 10-12 ounce can bamboo shoots, drained
  • 2 6-ounce cans water chestnuts, drained and thinly sliced
  • 1/2 cup chicken or vegetable broth
  • 1 bell pepper, sliced into thin strips (red or yellow pepper adds some nice color)
  • 1/2 – 1 tsp. sea salt
  • 1/2 cup coconut aminos
  • 3 cups raw spinach leaves, torn into large pieces


  1. Slice all ingredients and have them ready.
  2. Put coconut oil in wok. Preheat, uncovered for 4 minutes at 375°.
  3. Place meat in the hot oil and stir-fry for 2 minutes. Push up the side.
  4. Add mushrooms and stir-fry for 2 minutes. Push up the side.
  5. Add celery and stir-fry 2 minutes. Push up the side.
  6. Add onion and stir-fry 2 minutes. Push up the side.
  7. Add cabbage and stir-fry 2 minutes. Push up the side.
  8. Add bamboo shoots, water chestnuts, and chicken broth. Stir once and cook for 2 minutes. Push up the side.
  9. Add green pepper, salt and coconut aminos. Stir once and cook for 30 seconds. Do not push up the side.
  10. Sprinkle spinach over top of all ingredients in the wok, cover, and simmer for 2 minutes.
  11. Reduce heat to warm for serving.
  12. Gently stir all ingredients together and serve immediately.

Serve with additional cocomut aminos.  Depending on your dietary preferences, you can also serve the Sukiyaki with brown or white rice if desired.

Note:  This recipe is perfect for getting kids involved in healthy cooking.  There’s plenty for them to do, from chopping vegetables to gently stirring the ingredients in the wok.



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