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Sarah's Easy Vegetable Stir-Fry

Rated as 4 out of 5 Stars

"This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles."
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1 h 13 m servings 410
Original recipe yields 4 servings


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  1. Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
  2. Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

Nutrition Facts

Per Serving: 410 calories; 12.5 66.8 12.6 0 1626 Full nutrition

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Read all reviews 4
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Sorry, I really did not like the smell or taste of this sauce. I won't be making this again.

Excellent dish! Followed the directions precisely for the sauce. Added additional items: red/yellow peppers, kale, cashews.

The sauce was easy and delicious!