Chinese Vegetable Stir Fry

Serves: 4

Use vegetables that you have on hand to make this fresh side dish. Be sure to quickly stir-fry and don't overcook. Serve over rice or noodles, if desired.

Dovetailing Tip: While preparing the vegetables, do the prep for the Lettuce Wraps for Meal 3. In a small container, peal and mince 3 cloves garlic, 1 tsp. fresh ginger, 1 jalapeno pepper and 2 scallions. In separate container, slice 2 scallions into 1” pieces, and dice ½ pound shitake mushrooms.

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1 tablespoon vegetable oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnut, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice or noodles, if desired


If using, make 2 cups of rice or noodles as instructed on package and keep hot.

Heat wok over medium heat and add the oil, increase to medium-high heat.

Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.

Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.

In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.

Add to wok and stir-fry for about 1 minute.

Serve over rice or noodles, if desired.


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