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Vegetable Stir Fry

laura
Learn how to prepare this Vegetable Stir Fry recipe so you know a new way to prepare your favorite vegetables.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course All Recipes
Servings 4
Calories 254 kcal

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

Instructions
 

  • Heat the peanut oil, in the wok, on high.
  • Once heated add broccoli florets, sliced onion, peppers, and mushrooms to the wok. Cook for 6-7 minutes or until the vegetables become tender.
  • Stir to combine.
  • 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.
  • Add the garlic and ginger paste and cook for another minute. Stir well.
  • Pour the sauce (baby corn liquid mixture) over the vegetables in the wok. Stir to blend all of the ingredients.
  • Continue to cook on low for 2-3 minutes (or until the sauce begins to thicken).
  • Stir once more before serving.
  • Enjoy!
Keyword Vegetable Stir Fry