Mark and Shannon's Vegetable Stir Fry

Recipe by Shannon Holmes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    head bok choy, chopped
  • 12
    head broccoli, separated into florets
  • 4
    large spinach leaves, sliced
  • 15
    baby carrots, sliced into coins
  • 1
    (14 ounce) can bean sprouts, drained (I was going to use fresh, but was unable to find)
  • 1
    (15 ounce) can baby corn, drained
  • 3
    dashes soy sauce
  • 0.5
    (12 1/8 ounce) jar kikkoman's stir-fry sauce
  • 2 -3
  • 6
    ounces uncooked vermicelli or 6 ounces angel hair pasta, broken in half
Advertisement

DIRECTIONS

  • Throw bok choy, broccoli, and carrots into a large pot sprayed with nonstick cooking spray, and cook on medium to medium high heat stirring occasionally.
  • In a medium saucepan, boil water for pasta and cook until done.
  • In the meantime, while your vegetables are cooking, add the 3 dashes of soy sauce and garlic powder.
  • Make sure to stir the vegetables, there should be a lot of juice in the bottom of your pan (I was going to add some cornstarch at this point to thicken the juices into sauce, but he wouldn't let me).
  • When the pasta is done, add the corn, bean sprouts and spinach to vegetables in large pot, then add well drained pasta.
  • Stir in the 1/2 jar of stir fry sauce.
  • Enjoy!
  • We sure did and if it's just two of you, you'll have dinner already made for tomorrow!
Advertisement