Owen's Veggie Stir-Fry

Owen's Veggie Stir-Fry

43 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Dell
Recipe by  Dell

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (43)

Rate This Recipe
Heaven
69

Heaven

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 aspect of the recipe and also added Bok Choy, chicken (left overs) and served it over whole wheat pasta. My daughter (19 months) wolfed this meal down (veggies and all!) A definite keeper.. and so healthy. Thanks Dell!

KANDI_MARIE
51

KANDI_MARIE

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 garlic, it gives it more zing. Pretty much any veggies will do.

KIM KOVACS
39

KIM KOVACS

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 13.4 g
  • 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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