Name: Owen's Veggie Stir-Fry recipe
Ingredients: 1 teaspoon cornstarch;2 tablespoons water;1 tablespoon soy sauce;2 tablespoons olive oil;3 tablespoons vegetable oil;1 carrot, sliced;1 red bell pepper, chopped;1 zucchini, sliced;⅔ cup fresh corn kernels;1 clove crushed garlic;4 green onions, sliced;1 ⅓ cups bean sprouts

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Ingredients

1 teaspoon cornstarch 2 tablespoons water 1 tablespoon soy sauce 2 tablespoons olive oil 3 tablespoons vegetable oil 1 carrot, sliced 1 red bell pepper, chopped 1 zucchini, sliced ⅔ cup fresh corn kernels 1 clove crushed garlic 4 green onions, sliced 1 ⅓ cups bean sprouts

Nutrition Info

213.5 calories carbohydrate: 13.4 g cholesterol: : - fat: 17.7 g fiber: 3.1 g protein: 3.1 g saturatedFat: 2.4 g servingSize: - sodium: 250.2 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Directions

Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.

Alternatives to this recipe

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Ingredients

Nutrition Info

Directions Owen's Veggie Stir-Fry

Directions

Recipe Yield

Recipe Note

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