Stir-Fried Vegetables Recipe - Allrecipes.com
Stir-Fried Vegetables Recipe
  • READY IN 20 mins

Stir-Fried Vegetables

Recipe by  

"A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
  2. Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
  3. Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2012

Sauce was good but I will double it next time to have extra for the rice! It was also a bit bland but I used Braggs Amino Acids instead of soy sauce so that might have been the problem.

 
Most Helpful Critical Review
Aug 08, 2012

I added this sauce with a bunch of vegetables I had in my fridge, and while it looked and smelled pretty delicious, it was rather bland. We added Maagi sauce to it to give it more flavor, but next time I plan to increase the amount of soy sauce and ginger, and hopefully that will make it less bland.

 
Aug 24, 2012

Bland, and I think cornstarch would have been better than flour in this recipe. Upped both ginger and soy sauce and it still didn't do much for the flavor.

 
Aug 29, 2013

I made this recipe to go with a teriyaki chicken recipe from this site. It turned out I didn't have enough soy sauce on hand, so I rounded out with some oyster sauce; and I didn't have four bell peppers on hand, so I filled in with yellow squash and red onion. The recipe is flavorful, and the finished dish was both colorful and delicious! Very versatile - definitely a keeper! Thanks for sharing this recipe.

 
Jul 23, 2013

I thought this was a great recipe as a guideline to make your own veggie stir fry. I added a few other veggies, and followed most of the preparation steps. Only other change I made was to use sesame oil place of vegetable oil. In place of chicken stock, I used Swanson Vegetable stock since I was serving this to some vegetarian guests. Also agree with GreenGirl24, I used cornstarch in place of flour and not as much. There were no leftovers after eating this dish!

 
Oct 22, 2012

Is great side dish and easy to make, very tasty

 

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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