Owen's Veggie Stir-Fry

Owen's Veggie Stir-Fry

"Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish."
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35 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
  2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.


Read all reviews 48
  1. 86 Ratings

Most helpful positive review

I am NEVER happy with stir fry when using a cornstarch/ soy sauce method so I used Terryaki sauce (doctored up with ginger, garlic etc)instead and I am happy that I did. I followed every other ...

Most helpful critical review

My wife and I just tried this. I am not a vegetarian, nor is she, but we both liked the ingredients of this recipe when we first looked at it. I will say that it is a very healthy meal. You can'...

Most helpful
Most positive
Least positive

I am NEVER happy with stir fry when using a cornstarch/ soy sauce method so I used Terryaki sauce (doctored up with ginger, garlic etc)instead and I am happy that I did. I followed every other ...

This is a good base for a stir fry, but I added a few little additions. Adding sesame oil to the sauce will make it a little spicier. Also, if you add some freshly grated ginger along with the...

My husband & I really enjoyed this recipe. I asked how he'd rate it on a scale of one to ten, & he said "11!" Also very quick, very easy. A definite do-again.

This was great!! I added mushrooms, white onions, used a can of stir fry vegetables (to cut down on some of the chopping time) and a bag of frozen corn niblets, and served with rice and eggrolls...

This was very good!!! I really enjoyed making these. I did change a few of the veggies though. I added mushrooms and brocolli. It tasted delicious! Thanks so much for this!

only quick if you have a veggie slicer to make quick work of all the slicing!!!

This was GREAT! Excellent sauce! I made the sauce in the wok, removed it from the wok, and set it aside. Then, I stir-fried my veggies of choice in order - carrots and onions first, peppers seco...

Very nice stir fry. I added chicken strips marinated teriyaki and left the corn out. Very healthy and satisfying meal.

Left out the corn and sprouts. Added some nice pea pods and a little black bean sacue, as well as some chopped fresh ginger. Mmmm :)

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