Stir-Fried Vegetables

Stir-Fried Vegetables

10
Natasha Kay 4

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

20 m servings 125 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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

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 ne...

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 ne...

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.

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.

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 se...

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...

This is delicious and simple. I substituted soy sauce for Liquid Animos and it enhanced the flavor! Gonna use this recipe all the time

I changed the ginger to turmeric. Yum!!

Great sauce! Used veg I had on hand. As I have leftovers....I am making a fresh batch of sauce to mix with cooked chicken breast and spinach. Thank you for this go to recipe.

Overall very good! I used veggies I had on hand (carrots, mushrooms, broccoli, bok choy) and tofu. I used fresh grated ginger, garlic and onion for flavor and found it just right. I also cooked ...