Stir-Fried Vegetables

Stir-Fried Vegetables

Recipe by Natasha Kay from allrecipes.com

Dinner,Side Dish 20 Mins.

Ingredients

6

6 servings

  • 2 tablespoons light soy sauce
  • 1 teaspoon ground ginger
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 0.25 cup cold water
  • 3 tablespoons vegetable oil
  • 4 green bell peppers, cut into matchsticks
  • 4 carrots, cut into matchsticks
  • 2 cups broccoli florets
  • 8 mushrooms, sliced

Instructions

  • Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water together in another bowl.
  • Heat oil in a large skillet or wok over high heat. Add bell peppers, carrots, broccoli, and mushrooms, and stir-fry until just tender, about 3 minutes.
  • Add soy sauce mixture and toss to coat vegetables; stir-fry for 1 minute. Gradually stir in flour mixture. Bring to a boil and cook until thickened, about 3 minutes.

Nutritional Facts

Per 6 servings

  • Calories: 125
  • Carbohydrate: 13g
  • Fat: 7g
  • Fiber: 4g
  • Protein: 4g
  • Sugar: 5g

Related Recipes

Stir-Fried Vegetables with Chicken or Pork

Stir-Fried Vegetables with Chicken or Pork

Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry

Ginger Veggie Stir-Fry

Ginger Veggie Stir-Fry

Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables

Stir-Fried Cabbage

Stir-Fried Cabbage

Stir Fried Wok Vegetables

Stir Fried Wok Vegetables

Garden Chicken Stir Fry

Garden Chicken Stir Fry

Broccoli and Rice Stir Fry

Broccoli and Rice Stir Fry

Chicken Stir-Fry

Chicken Stir-Fry

Stir-Fry Chicken and Broccoli

Stir-Fry Chicken and Broccoli

Warm Stir-Fried Salad

Warm Stir-Fried Salad

Orange Chicken Stir-Fry

Orange Chicken Stir-Fry