chinese stir-fry vegetables

★★★★★ 2 Reviews
jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

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.

★★★★★ 2 Reviews
serves 4 - 6
prep time 30 Min
cook time 15 Min
method Stir-Fry

Ingredients For chinese stir-fry vegetables

  • 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)
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How To Make chinese stir-fry vegetables

  • 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.
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