Sarah's Easy Vegetable Stir-Fry
Ingredients1 h 13 m servings 410
- 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.
- 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.
Per Serving: 410 calories; 12.5 66.8 12.6 0 1626 Full nutrition
ReviewsRead all reviews 4
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.