Chinese Stir-Fry Vegetables

1
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)

How to Make Chinese Stir-Fry Vegetables

Step-by-Step

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

Printable Recipe Card

About Chinese Stir-Fry Vegetables





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