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

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.

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  • 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.

  • 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.

Nutrition Facts

125 calories; protein 3.8g; carbohydrates 13.2g; fat 7.4g; cholesterol 0.7mg; sodium 238.1mg. Full Nutrition
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Reviews (18)

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Most helpful positive review

Rating: 4 stars
07/31/2012
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. Read More
(6)

Most helpful critical review

Rating: 2 stars
08/09/2012
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. Read More
(8)
24 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
08/08/2012
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. Read More
(8)
Rating: 4 stars
07/30/2012
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. Read More
(6)
Rating: 2 stars
08/24/2012
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. Read More
(6)
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Rating: 5 stars
07/23/2013
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! Read More
(3)
Rating: 4 stars
08/29/2013
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. Read More
(2)
Rating: 4 stars
11/12/2014
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. Read More
(1)
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Rating: 5 stars
01/27/2015
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. Read More
Rating: 4 stars
11/17/2016
Excellent. I added some beef but very little. Read More
Rating: 4 stars
02/01/2016
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 Read More
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