Chinese Vegetable Stir Fry

Chinese Vegetable Stir Fry created by Anonymous

My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.

Ready In:
24mins
Serves:
Units:

ingredients

directions

  • Make 2 cups of rice as instructed on package and keep hot.
  • Heat wok over medium heat and add the oil, increase to medium-high heat.
  • Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
  • Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
  • In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
  • Add to wok and stir-fry for about 1 minute.
  • Serve over rice.
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RECIPE MADE WITH LOVE BY

@Charlotte J
Contributor
@Charlotte J
Contributor
"My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up."

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  1. Zara H.
    Is the cornstarch necessary?
  2. Juliechristo
    I did not like this at all, I followed directions exactly, I found it quite bland and not very enjoyable
  3. Dr. Jenny
    I thought this was a very adaptable, easy, tasty meal. I added this to my permanent recipe file.
  4. Dr. Jenny
    I substituted portobello for the shiitake as that is what I had on hand, doubled the sauce, per other reviewers' recommendations, and added crushed red pepper flakes for a little kick.
  5. Derek B.
    Coconut oil and bamboo shoots and fried rice.
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