Sarah's Easy Vegetable Stir-Fry

Name: Sarah's Easy Vegetable Stir-Fry
Prep time: 45 min
Cook time: 28 min
Total time: 73 min
Yield: 4 servings
Ingredients: 3 ½ cups cold water; ⅔ cup low-sodium soy sauce; 5 tablespoons vegetarian beef-flavored bouillon; 3 tablespoons cornstarch; 2 ½ tablespoons white sugar; 4 teaspoons bottled minced garlic; 2 teaspoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon minced fresh ginger root; ¼ teaspoon red pepper flakes, or more to taste; 3 tablespoons peanut oil, or more as needed; ½ head cabbage, coarsely chopped; 1 bunch asparagus, cut into 1-inch pieces; 2 cups sliced carrots; 1 (8 ounce) package fresh broccoli florets; 2 cups snow peas; 2 cups diagonally sliced celery; 2 cups cooked white rice

Rating: 4 stars

4 Ratings
4 Reviews
1 Photo

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.

By Sarah Dipity

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Recipe Summary

prep:

45 mins

cook:

28 mins

total:

1 hr 13 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 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.