Total Time
20mins
Prep 10 mins
Cook 10 mins

This is another gem to add to your vegetarian collection. It is healthy, easy to make, and delicious. Adapted from "Cookshelf Vegetarian" Tip: Cut all vegetables the same size so they cook evenly.

Ingredients Nutrition

Directions

  1. Heat oil in a wok until oil is almost smoking.
  2. Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic.
  3. Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.
  4. Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).
  5. Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.
Most Helpful

5 5

Excellent! As a new bride to a husband that's a vegetarian this was a big hit! Loved it and will do again very soon. Thanks!!

5 5

Do you want me to say this was good? Well, I can't...cuz it was GREAT!! I used all the ingredients except the soy sauce, which I replaces with chili sauce. I really did not measure things well, but this recipe is very forgiving. I served it along with Impera Magna's Scalloped Eggplant Scalloped (Aubergine) Eggplant and Jasmine rice. Added a glass of herbal ice tea as the finishing touch. What a great meal!