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  • 3 tablespoons coconut oil or canola oil
  • ½ medium yellow onion, sliced
  • 1 medium turnip, peeled and chopped into ½-inch pieces
  • 2 bulbs baby bok choy, chopped into wedges
  • 1 large red bell pepper, chopped
  • 1 small crown broccoli, chopped into florets
  • 1 medium zucchini squash, chopped
  • 1 medium yellow squash, chopped
  • 1 (7-ounce) packet Saffron Road Korean Stir Fry Simmer Sauce
  • Sea salt to taste
  • Cooked basmati rice for serving


  1. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and turnip and cook, stirring frequently, until onion is translucent and turnip begins to brown, about 5 minutes.
  2. Add the bok choy, red bell pepper, and broccoli and cover and cook, stirring occasionally, about 8 minutes, until broccoli is bright green and softened.
  3. Add the yellow squash, zucchini, and Korean Stir Fry sauce. Bring to a full boil and cook uncovered, stirring frequently, until all of the vegetables have reached desired doneness, about 5 to 10 minutes. Taste stir fry for flavor and add sea salt to taste.
  4. Serve stir fry over cooked rice.
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