Stir Fry Vegetables

Total Time
30mins
Prep
20 mins
Cook
10 mins

Another recipe from my Filipino piano teacher.

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Ingredients

Nutrition

Directions

  1. Saute onions in oil.
  2. Add chicken and stir fry until browned. If not marinated, season with soy sauce and garlic.
  3. Add vegetables except for baby corn and salt. Stir fry for 3-4 minutes.
  4. Add baby corn and soy sauce to taste, if desired.
  5. Pour sauce over, stir till all vegetables are coated. If more sauce is needed, just double the recipe. I haven't made this in ages, so you might need more. I can't remember.
  6. Sauce: stir all ingredients for sauce together until slightly thickened.
Most Helpful

4 5

This is a great, simple stir fry... you can really use your imagination (or clean out your refrigerator!) to change it up... I left out the chicken since I wanted just a veggie side dish to Caramelized Baked Chicken Legs/Wings with some jasmine rice... I used broccoli, cauliflower, carrots, snow peas, straw mushrooms, bamboo shoots, baby corn and water chestnuts... I love peppers, but they are so expensive right now... I like the oyster sauce... it really makes the light sauce delicious! That is my mom's "secret" ingredient in her stir fry veggies... I don't usually add the cornstarch since we like a thin sauce... Thanks for sharing!!!

4 5

A very light, tasty stir fry. I used only broccoli and not cauliflower and I did marinade the chicken. I doubled the sauce to have more for the serving. But, it did needed salt, and maybe a tablespoon of soy sauce on the wok for better taste. With those two additions next time it will be a hit! Thanks for sharing Marycate. Made it for PAC Spring 2007.