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Stir-Fried Vegetables

Stir-Fried Vegetables

"For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina."
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Footnotes

  • Nutritional Analysis: One 1/2-cup serving equals 183 calories, 308 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.

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Reviews

Read all reviews 66
  1. 96 Ratings

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Most helpful positive review

Wow. I'm sitting here eating this as we speak, and I have to tell you what my first impression of it is! For someone who is trying to watch what they eat and consume more vegetables, this was fa...

Most helpful critical review

I was a little apprehensive at first because of the Corn Starch. I should have went with my gut feeling and left it out. It ruined the whole idea of stir fry by having a sauce like quality to it.

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Wow. I'm sitting here eating this as we speak, and I have to tell you what my first impression of it is! For someone who is trying to watch what they eat and consume more vegetables, this was fa...

This recipe was fabulous. I had to improvise a little for lack of ingredients. Flour works fine in substitution of corn starch. I also used a whole can of chicken broth and left out the water...

We truly enjoyed this dish, and were pleasantly surprised at the depth of flavor based on the simple ingredients. I used peanut oil with a splash of sesame oil for the stir-fry, and flash-fried...

Nice recipe. I too used broth instead of water. I also used a bag of frozen stir fry vegetables in stead of fresh, as it was what I had on hand. It worked well and was what I was looking for.

I was a little apprehensive at first because of the Corn Starch. I should have went with my gut feeling and left it out. It ruined the whole idea of stir fry by having a sauce like quality to it.

Very good and very easy. I get home from work late and was just looking for an easy recipe and one for which I had most of the ingredients on hand or if not, I could substitute. I used sesame oi...

This was fantastic! Didn't have any red peppers so added celery & mushrooms & a clove of garlic instead. Hoping for leftovers, but sadly there were none...

We loved this :) My husband, my 1 year old and myself all ate this over brown rice for a nice lunch. It's easy- and I used red and yellow peppers instead of green peppers because I like them be...

I first tried this recipe with the cornstarch, but it turned out very badly. I think the cornstarch spoiled the dish, so I tried it again today minus cornstarch and it was delicious. This reci...

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