Simple Vegetarian Stir-Fry
photo by drtbrd2
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
5 cups
- Serves:
- 4
ingredients
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1⁄2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 cups mixed vegetables (carrot, peas, bell pepper, mushrooms, water chestnuts, etc.)
- 1⁄2 cup sliced onion
- 2 cups broccoli florets
- 1⁄4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1⁄2 cup water
directions
- Combine the cornstarch, water and garlic powder. Add the mixed veggies and onion and toss to coat.
- Heat the oil over medium heat and stir-fry the vegetables until tender. Add the broccoli and stir-fry 3-5 minutes, until tender.
- Mix the remaining ingredients together in a small bowl and add to the pan. Cook, stirring, another two minutes before serving.
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Reviews
-
Loved it! The only change I made was adding more ginger and brown sugar because I used regular soy sauce and the saltiness was overpowering. I used water chestnuts, carrots, mushrooms and snow peas for my vegetables and served it over brown rice. The family raved over the meal from start to finish. Thanks for making our first "Meatless Monday" great.
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This was super - great flavor. I cheated and added a bag of frozen stir fry veggies - thawed before I cooked. Also added green pepper, water chestnuts, two cups of cooked brown rice at the end and a can of minced clams. I thought three tablespoons of cornstarch would be too much, but it was perfect. Thanks so much for a great recipe. I will definitely be making this again, probably without the clams. I only dumped them in because I needed to use them up.
RECIPE SUBMITTED BY
I've been a vegetarian since my mid-teens, although I didn't get into cooking until I went to college and faced the struggle of staying healthy on campus. I love Asian dishes and trying new things with tofu and other vegetarian staples. I don't bake often, but when I do, I bake vegan, because vegan pastries are soooo moist and delicious!