Stir-Fried Vegetables

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 next time I plan to increase the amount of soy sauce and ginger, and hopefully that will make it less bland.

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 sesame oil place of vegetable oil. In place of chicken stock, I used Swanson Vegetable stock since I was serving this to some vegetarian guests. Also agree with GreenGirl24, I used cornstarch in place of flour and not as much. There were no leftovers after eating this dish!

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.

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 peppers on hand, so I filled in with yellow squash and red onion. The recipe is flavorful, and the finished dish was both colorful and delicious! Very versatile - definitely a keeper! Thanks for sharing this recipe.

I found this to be inspirational and did use it as a guide but I made changes that turned out great! It was a lazy, Sunday evening, we had freshly cut Trader Joe's vegetables in a convenient refrigerated package, AND also some frozen packs of brown rice that's great and microwaves nicely. The spice mix was a good start, but I wanted to add more flavor so I used a group of spices in a McCormick Blend "Chinese Five Spice", a mix that you could buy or make yourself; it contained anise, cinnamon,star anise,cloves, and ginger, which truly created a more exotic, rich and spicy flavor meaning it was much more flavorful. Also I used Tamari Soy Sauce, using less soy sauce required and one can play with the amount to use as the label suggests you can use 1/4 the amount when substituting it for regular salt for the same amount of sodium. It's also made with more soybeans than other soy sauces for a richer flavor . I have used it for decades in various things. The flour clumped a lot w/ water and broth added as I mixed it- I ended up straining out the lumps. I would suggest either leave it out all together, and increase the liquid by mixing water with broth,(I used vegetable broth), more of the spice mix ,(note-add equal amounts of water with the additional broth), or perhaps try to create a heated mix with the recipe's ingredients, using warmed olive oil & the flour ,(maybe substitute rice flour whisked into it for gluten-free folks), then slowly add the broth as soon as

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 veggies for less time to keep them crisp.

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.

So good! I used celery, scallions, yellow bell pepper, asparagus, carrots, broccoli, and chicken. My husband had seconds! It's a keeper.

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

Excellent. I added some beef but very little.

Is great side dish and easy to make, very tasty

A simple easy to make vegetable side dish, great flavor. Added water chestnut and baby corn, served over brown rice.

Excellent. I added some beef but very little.

Very good. The sauce was the correct amount for the vegetables in the recipe. I used veggies I already had on hand-reduced amount of red bell pepper, carrots, broccoli, added a few additional mushrooms, some onion, and celery. I would suggest using fresh ginger if you have it on hand. Next time I plan to omit the water. I served this with Korean BBQ Steak Tips (recipe from Butcher Box).

Like many have said, this is a great guide for a simple recipe. It is just what I was looking for. I wanted to be able to use ingredients that I had on hand. I adjusted according to the amount of vegetables I wanted to cook and according to taste. I followed others’ suggestions and used corn starch instead of flour. The only addition was red pepper flakes because I like things a little hot. Otherwise, I adjusted the taste with soy sauce, ginger, and salt and pepper. I can’t wait for leftovers tomorrow!! Thank you!

Yuuuuuuuuuuuuuuuuuuuuuuuuuuummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I changed the ginger to turmeric. Yum!!

I made this tonight to jazz up my stir fry veggies. Used cornstarch in place of flour (dec 1/2 amount). Also added 1/2 tsp of garlic and onion powder, 1/8 tsp cloves and cinnamon. Turned out well, but not outstanding.