Stir Fried Vegetables

Stir Fried Vegetables
The advantage of this recipe is that it provides a way to use up leftover vegetables. Almost any combination may be used to prepare this quick and easy dish.
Serves: 4
Cook time: 
Total time: 
  • 1 Tbs. cornstarch
  • 1 vegetarian-style bouillon cube, crumbled
  • 1 tsp. each brown sugar and vinegar
  • ¼ tsp. ground ginger
  • 2 Tbs. soy sauce
  • ¼ cup water
  • 2 Tbs. oil
  • 4 green onions, sliced
  • ¼ lb. fresh whole mushrooms
  • 8 cherry tomatoes
  • 4 cups total: cauliflowerets, sliced peeled cucumbers, snap or snow peas, sliced celery, diced zucchini and/or yellow summer squash, broccoli flowerets
  1. Mix cornstarch, bouillon cube, brown sugar, vinegar, ginger, soy sauce and water. Set aside.
  2. Heat oil in wok or large skillet. Add all the vegetables. Stir-fry over high heat for about 3 minutes.
  3. Stir in first mixture. Cover and cook for about 3 minutes, stirring once or twice.
  4. Good served with brown rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.


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