Sarah's Easy Vegetable Stir-Fry

Name: Sarah's Easy Vegetable Stir-Fry
Prep time: 45 min
Cook time: 28 min
Total time: 73 min
Ingredients: 3.5 cups cold water; 0.66666668653488 cup low-sodium soy sauce; 5 tablespoons vegetarian beef-flavored bouillon; 3 tablespoons cornstarch; 2.5 tablespoons white sugar; 4 teaspoons bottled minced garlic; 2 teaspoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon minced fresh ginger root; 0.25 teaspoon red pepper flakes, or more to taste; 3 tablespoons peanut oil, or more as needed; 0.5 head cabbage, coarsely chopped; 1 bunch asparagus, cut into 1-inch pieces; 2 cups sliced carrots; 1 (8 ounce) package fresh broccoli florets; 2 cups snow peas; 2 cups diagonally sliced celery; 2 cups cooked white rice

4.3

(6)

6 Reviews

2 Photos

This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles.

Submitted by Sarah Dipity

Published on June 19, 2020

Prep Time:

45 mins

Cook Time:

28 mins

Total Time:

1 hr 13 mins

Servings:

4

Yield:

4 servings

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Original recipe (1X) yields 4 servings

Sauce:

3 ½ cups cold water
⅔ cup low-sodium soy sauce
5 tablespoons vegetarian beef-flavored bouillon
3 tablespoons cornstarch
2 ½ tablespoons white sugar
4 teaspoons bottled minced garlic
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger root
¼ teaspoon red pepper flakes, or more to taste

Vegetables:

3 tablespoons peanut oil, or more as needed
½ head cabbage, coarsely chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups sliced carrots
1 (8 ounce) package fresh broccoli florets
2 cups snow peas
2 cups diagonally sliced celery
2 cups cooked white rice

Directions

Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

Nutrition Facts (per serving)

410	Calories
13g	Fat
67g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 410
% Daily Value *
Total Fat 13g	16%
Saturated Fat 2g	11%
Sodium 1626mg	71%
Total Carbohydrate 67g	24%
Dietary Fiber 12g	41%
Total Sugars 22g
Protein 13g	25%
Vitamin C 144mg	160%
Calcium 177mg	14%
Iron 7mg	37%
Potassium 1072mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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