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Stir-Fried Vegetables with Chicken or Pork
October 04, 2011

Very easy and delicious! Stir frying vegetables with meat is something that I do quite often. I just use what I had in the refrigerator which was carrots, broccoli crowns, water chestnuts, zucchini, mushrooms, red onions, garlic, a medley of bell peppers (red, yellow and green) and seasoning. I blanched the broccoli in hot water and set it aside. I quickly sauteed the carrots and zucchini in sesame oil and set that aside as well. I already had leftover rotisserie chicken so I cut it up and sauteed it in a little sesame oil with minced garlic for about 5 minutes. I put back the carrots, zucchini, then added mushrooms and onions. I drizzled enough of the oyster sauce, to taste. I mixed in the soy sauce with cornstarch and poured it in the pot. Lastly, I added in the bell peppers. I seasoned with black pepper and Hawaiian sea salt. The vegetables were tender-crisp, chicken very tender and flavorful. The mixture of vegetables made for a colorful presentation. We served this tasty stir-fry dish over hot rice.