Stir-Fried Asian Vegetables

Serves: 6

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry. Prep all of the ingredients before you start cooking because the cooking phase is quick.

Dovetailing Tip: Buy 2 pounds of snow peas. When trimming the snow peas for today's recipe, trim the remaining ones for the recipe for Meal 4 Snow Peas.

Prep Time:
Cook Time:
Total Time:


3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15-ounce) can baby corn, drained
1 (15-ounce) can straw mushrooms, drained


Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.

Set aside.

Heat oil in a wok or large nonstick skillet over high heat.

Add carrot, celery, and onion; stir-fry 2 minutes.

Add snow peas, corn, and mushrooms; stir-fry 2 minutes.

Add broth mixture; stir-fry 1 minute or until thick and bubbly.


Add Recipe to Cook'n

blog comments powered by Disqus