This is a great stir-fry to add to the menu for homemade Chinese food. I like to use a bag of frozen Asian vegetables so I don’t have to spend a lot of time with prep. You can make it a meal by adding cooked chicken, beef or pork and serving over rice. And don’t forget the egg roll!
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Vegetable Stir-fry
This vegetable stir-fry is a great addition to the menu for homemade Chinese food. Make it a meal by adding cooked diced chicken, beef or pork and serving over rice. And don't forget the egg roll!
Servings: 6
Calories: 255kcal
Equipment
- 1 skillet
Ingredients
- ½ cup Chicken broth
- 1 tbsp Cornstarch
- 2 tsp Soy sauce
- 1½ tsp Sugar
- 1 tsp Ginger minced
- 2 tbsp Vegetable oil
- 5 cups Variety of fresh or frozen vegetables – small cauliflower florets small broccoli florets, thinly sliced carrots, thinly sliced celery, snow peas, sliced fresh white mushrooms, thinly sliced green onion
- 2 cups Diced chicken beef or pork, optional
Instructions
- In a small bowl, stir chicken broth into cornstarch. Add soy sauce, sugar, and ginger. Stir to combine and set aside.
- Heat wok or skillet on medium high heat. Add oil.
- Add vegetables and stir-fry until tender crisp. If you like a more tender vegetable, you can cover and cook until desired doneness.
- Add cooked meat.
- Stir broth mixture again and then pour over vegetables. Cook for about two minutes until boiling and thickened.
Nutrition
Calories: 255kcal | Carbohydrates: 29g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 312mg | Potassium: 547mg | Fiber: 8g | Sugar: 1g | Vitamin A: 10022IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 2mg
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