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!
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Side Dish
Cuisine: Chinese
Keyword: Asian, stir fry, vegetable
Servings: 6
Calories: 255kcal
- 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
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.
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