Prep 25 mins
Cook 0 mins
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
- 3⁄4 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1⁄2 teaspoon sugar
- 1⁄8 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup carrot, sliced diagonally
- 1 cup celery, sliced diagonally
- 1⁄2 cup onion, chopped
- 1 1⁄2 cups snow peas, trimmed
- 1 (15 ounce) can baby corn, drained
- 1 (15 ounce) can straw mushrooms, drained
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
This is a great recipe. The sauce was delicious and as has been remarked many different veggie combinations would work. I did not use baby corn or mushrooms due to personal preference. I bet broccoli would be good too! Thanks for sharing.
Loved this one! Sauce is great and you can sub whatever veggies you have. Will use it all the time.
Delicious! We loved this quick, easy, and very tasty stir-fry. I served this with Spicy Ginger Chicken and it was the perfect side dish. I used all of the vegetables as written, though I doubled the amounts of the carrot, celery, and onion. We loved the addition of the straw mushrooms and baby corn. Also, I used peanut oil instead of the vegetable oil because I prefer it in stir-fries. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for 2009 Football Pool*