Sarah's Easy Vegetable Stir-Fry recipe
All Recipes Main Dish Recipes Stir-Fry
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
Nutrition Info
- 410.4 caloriescarbohydrate: 66.8 gcholesterol: : -fat: 12.5 gfiber: 11.5 gprotein: 12.6 gsaturatedFat: 2.1 gservingSize: -sodium: 1626.4 mgsugar: 21.6 gtransFat: : -unsaturatedFat: : -
Directions Sarah's Easy Vegetable Stir-Fry
Directions
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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.