Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 410
- Carbohydrate: 67g
- Fat: 13g
- Fiber: 12g
- Protein: 13g
- Sugar: 22g
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