Vegetable Stir Fry

Vegetable Stir Fry

Ready in 30 minutes
2 review(s) averaging 4. 50% would make again

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A quick and easy stir fry that can be combined with Seafood, Beef, or Chicken or eaten alone with rice!


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1/4 cup Red Bell Peppers; Sliced
1/4 cup Green Bell Peppers; Sliced
1/4 cup Fresh Mushrooms; Sliced
1/4 cup Carrots; Sliced
1/4 cup Red Onion; Sliced
1/4 cup Baby Corn
1/4 cup Broccoli
1/4 cup Water Chestnuts; Sliced
1/2 cup Chicken Broth
2/3 cup Soy sauce
1/3 cup Rice Wine Vinegar
3 1/2 tablespoons Sugar
1/4 cup Basil
1 tablespoon Garlic; Minced
1 tablespoon grated ginger
1/4 cup Water
4 tablespoons Flour; or 2 Tablespoons Cornstarch
1 teaspoon White Pepper
2 tablespoons Cooking Oil

Original recipe makes 8



In a large Wok or High Sided Pan add Oil and set to Medium heat. Add in Onion and Cook 1 minute. Add remaining Veggies and cook for 3 Minutes.

In a small pot add Chicken Broth, Say Sauce, Rice Wine Vinegar, Sugar, Basil, Garlic, Ginger, Water, white pepper, and flour. Cook on Medium heat until the consistency is think and the wine has reduced.

Combine sauce with Veggies and enjoy.


Added on Award Medal
Calories Per Serving: 133 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add your review!

It's an easy dish, you can use all the veggie leftovers you have in your fridge. For me the problem was the sauce. Too much vinegar, maybe I should keept it cooking more time but I was afraid to overcook the corn starch.
Healthyfood 5 years ago

[I posted this recipe.]
JerseyBlue 6 years ago

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