Vegetable Stir Fry

Learn how to prepare this Vegetable Stir Fry recipe so you know a new way to prepare your favorite vegetables.

It is ideal to promote good eating habits in children, and accompany your lunches with the best recipes.

Stay with us to learn how to prepare this Vegetable Stir Fry recipe.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Makes:4 servings

Ingredients:

¼ cup Peanut Oil

1 Head Of Broccoli (Cut Into Florets)

1 White Onion (Sliced)

1 Yellow Bell Pepper (Sliced)

1 Orange Bell Pepper

1 Red Bell Pepper (Sliced)

1 (8oz) Container Mushrooms (Sliced)

1 (15 oz) Can Baby Corn (Drain/Reserve Liquid)

1 (8 oz) Bag Snow Peas

¼ cup Matchstix Carrots

4 tsp Minced Garlic

tbsp Ginger Paste

Sauce:

The Reserved Liquid From The Baby Corn

2 tbsp Cornstarch

tbsp Soy Sauce (Light)

1 tsp Red Pepper Flakes

Directions:

Step 1. Heat the peanut oil, in the wok, on high.

Step 2. Once heated add broccoli florets, sliced onion, peppers, and mushrooms to the wok. Cook for 6-7 minutes or until the vegetables become tender.

Step 3. Stir to combine.

Step 4. Stir in the baby corn, snow peas, and matchstick carrots, cook for an additional 3-4 minutes. Whisk in the cornstarch, soy sauce, and red pepper flakes to the bowl of baby corn liquid. Reduce the heat on the stove to low.

Step 5. Add the garlic and ginger paste and cook for another minute. Stir well.

Step 6. Pour the sauce (baby corn liquid mixture) over the vegetables in the wok. Stir to blend all of the ingredients.

Step 7. Continue to cook on low for 2-3 minutes (or until the sauce begins to thicken).

Step 8. Stir once more before serving.

Enjoy!

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laura

Vegetable Stir Fry

Learn how to prepare this Vegetable Stir Fry recipe so you know a new way to prepare your favorite vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: All Recipes

Calories: 254

Ingredients Method

Ingredients

  

• ¼ cup Peanut Oil
• 1 Head Of Broccoli Cut Into Florets
• 1 White Onion Sliced
• 1 Yellow Bell Pepper Sliced
• 1 Orange Bell Pepper
• 1 Red Bell Pepper Sliced
• 1 8oz Container Mushrooms (Sliced)
• 1 15 oz Can Baby Corn (Drain/Reserve Liquid)
• 1 8 oz Bag Snow Peas
• ¼ cup Matchstix Carrots
• 4 tsp Minced Garlic
• tbsp Ginger Paste
• Sauce:
• The Reserved Liquid From The Baby Corn
• 2 tbsp Cornstarch
• tbsp Soy Sauce Light
• 1 tsp Red Pepper Flakes

Method

 

1. Heat the peanut oil, in the wok, on high.
2. Once heated add broccoli florets, sliced onion, peppers, and mushrooms to the wok. Cook for 6-7 minutes or until the vegetables become tender.
3. Stir to combine.
4. Stir in the baby corn, snow peas, and matchstick carrots, cook for an additional 3-4 minutes. Whisk in the cornstarch, soy sauce, and red pepper flakes to the bowl of baby corn liquid. Reduce the heat on the stove to low.
5. Add the garlic and ginger paste and cook for another minute. Stir well.
6. Pour the sauce (baby corn liquid mixture) over the vegetables in the wok. Stir to blend all of the ingredients.
7. Continue to cook on low for 2-3 minutes (or until the sauce begins to thicken).
8. Stir once more before serving.
9. Enjoy!