Stir-fried Chinese Vegetables

READY IN: 20mins
Recipe by Trisha W

Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.)

Top Review by 2bizzy

Very good. I used sesame oil instead of vegetable oil and added a little bit of cornstarch to the sauce so it would thicken a little. I'll definitely use this recipe again. Thanks for posting!

Ingredients Nutrition


  1. Combine the first 4 ingredients in a small bowl and set aside.
  2. Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
  3. Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
  4. Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.

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