*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.
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.
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!
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.
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.
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
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