Owen's Veggie Stir-Fry

Owen's Veggie Stir-Fry

47

"Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish."

Ingredients

35 m {{adjustedServings}} servings 214 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
  2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
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Reviews

47
  1. 84 Ratings

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I am NEVER happy with stir fry when using a cornstarch/ soy sauce method so I used Terryaki sauce (doctored up with ginger, garlic etc)instead and I am happy that I did. I followed every other ...

This is a good base for a stir fry, but I added a few little additions. Adding sesame oil to the sauce will make it a little spicier. Also, if you add some freshly grated ginger along with the...

My husband & I really enjoyed this recipe. I asked how he'd rate it on a scale of one to ten, & he said "11!" Also very quick, very easy. A definite do-again.