Chinese Stir-Fry Vegetables

Jeanne Benavidez

By
@jeanneben

This recipe is from my sister-in-law, Judy. She sent me several healthy recipes after I had heart surgery years ago and I love them all. This is really easy and very delicious. This internet picture shows how the dish should look. I will add my own pictures the next time I make this recipe.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 - 6
Prep:
30 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

6 - 8 c
mixed, fresh veggies

SUGGESTED VEGETABLES:

zucchini
yellow squash
onion
carrot
snow peas
broccoli
bell pepper (your choice of color)
sliced water chestnuts (drained)
fresh, sliced mushrooms
baby corn

DEPENDING ON AMOUNT OF VEGGIES YOU USE:

1/2 - 1 c
low-sodium soy sauce
2 - 3 Tbsp
cornstarch
3/4-1 1/4 c
water
1 - 2 tsp
mrs dash garlic/herb seasoning blend
1/4 - 1/2 c
canola or safflower oil
2 - 3 c
brown rice (uncooked)

Step-By-Step

1PREPARATION:
Wash and pat-dry the vegetables.
Cut vegetables into bite-sized pieces. Set aside.
Add cornstarch and water in mixing cup and stir until dissolved. Set aside.
2Prepare rice per instructions on package.
3In a large, non-stick skillet or wok, heat the oil until you see a slight “rippling” of the oil.
4Add prepared vegetables and water chestnuts and cook for @ 5 – 8 minutes, stirring constantly.
5Add the soy sauce and cornstarch mixture to the vegetables and continue cooking until it thickens slightly.
6Season with garlic/herb seasoning and black pepper to taste.
7Serve over brown rice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy