Real Recipes From Real Home Cooks ®

broccoli slaw veggie stir-fry

a recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

Packed with vegetables. Sometimes I just want veggies for dinner, In fact I knew I was making a stir fry, I just didn't know if I wanted beef or chicken, after seeing how big this stir fry was getting I thought what the heck. Really this was loaded with flavor You really didn't need meat, besides I cracked an egg to scramble in and thru some toasted nuts in so there was my protein!!

serves 4-6
prep time 20 Min
cook time 30 Min
method Stir-Fry

Ingredients For broccoli slaw veggie stir-fry

  • 1 pkg
    12oz broccoli slaw
  • 1 Tbsp
  • olive oil
  • 1 c
    sliced mushrooms
  • 2
    chopped green onion
  • 3
    garlic cloves
  • 1 tsp
    grated ginger
  • 3 Tbsp
    lite soy sauce
  • 1 tsp
    sesame oil
  • 1 Tbsp
    szechuan sauce (optional)
  • 1 dash
    hot sauce of choice
  • 1/4 c
    vegetable or chicken stock
  • 1 can
    bean sprouts
  • dash
  • 2 c
    cooked jasmine rice
  • 1
    egg whipped and fried
  • toasted pine nuts or sesame seeds

How To Make broccoli slaw veggie stir-fry

  • 1
    Butter & oil bottom wok or skillet, saute onions and mushrooms. Grate ginger and garlic and cook few minutes.
  • 2
    Stir in rest of sauce ingredients and continue to cook on med-high for five minutes. Meantime prepare rice.
  • 3
    When sauce cook down add slaw and beansprouts turn to low to keep warm. Another pan add more butter and fry egg, set aside. Toast cooked rice in egg pan for few minutes. Combine and mix rice with slaw mix, add and mix in fried egg. Serve with more chopped onion and toasted pine nuts or sunflower seeds.