Stir-Fried Vegetables

It was amazing the sauces is so good

Like many have said, this is a great guide for a simple recipe. It is just what I was looking for. I wanted to be able to use ingredients that I had on hand. I adjusted according to the amount of vegetables I wanted to cook and according to taste. I followed others’ suggestions and used corn starch instead of flour. The only addition was red pepper flakes because I like things a little hot. Otherwise, I adjusted the taste with soy sauce, ginger, and salt and pepper. I can’t wait for leftovers tomorrow!! Thank you!

So good! I used celery, scallions, yellow bell pepper, asparagus, carrots, broccoli, and chicken. My husband had seconds! It’s a keeper.

A simple easy to make vegetable side dish, great flavor. Added water chestnut and baby corn, served over brown rice.

Very good. The sauce was the correct amount for the vegetables in the recipe. I used veggies I already had on hand-reduced amount of red bell pepper, carrots, broccoli, added a few additional mushrooms, some onion, and celery. I would suggest using fresh ginger if you have it on hand. Next time I plan to omit the water. I served this with Korean BBQ Steak Tips (recipe from Butcher Box).

I made this tonight to jazz up my stir fry veggies. Used cornstarch in place of flour (dec 1/2 amount). Also added 1/2 tsp of garlic and onion powder, 1/8 tsp cloves and cinnamon. Turned out well, but not outstanding.

Yuuuuuuuuuuuuuuuuuuuuuuuuuuummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Excellent. I added some beef but very little.

Excellent. I added some beef but very little.

I found this to be inspirational and did use it as a guide but I made changes that turned out great! It was a lazy, Sunday evening, we had freshly cut Trader Joe’s vegetables in a convenient refrigerated package, AND also some frozen packs of brown rice that’s great and microwaves nicely. The spice mix was a good start, but I wanted to add more flavor so I used a group of spices in a McCormick Blend “Chinese Five Spice”, a mix that you could buy or make yourself; it contained anise, cinnamon,star anise,cloves, and ginger, which truly created a more exotic, rich and spicy flavor meaning it was much more flavorful. Also I used Tamari Soy Sauce, using less soy sauce required and one can play with the amount to use as the label suggests you can use 1/4 the amount when substituting it for regular salt for the same amount of sodium. It’s also made with more soybeans than other soy sauces for a richer flavor . I have used it for decades in various things. The flour clumped a lot w/ water and broth added as I mixed it- I ended up straining out the lumps. I would suggest either leave it out all together, and increase the liquid by mixing water with broth,(I used vegetable broth), more of the spice mix ,(note-add equal amounts of water with the additional broth), or perhaps try to create a heated mix with the recipe’s ingredients, using warmed olive oil & the flour ,(maybe substitute rice flour whisked into it for gluten-free folks), then slowly add the broth as soon as

This is delicious and simple. I substituted soy sauce for Liquid Animos and it enhanced the flavor! Gonna use this recipe all the time

I changed the ginger to turmeric. Yum!!

Great sauce! Used veg I had on hand. As I have leftovers….I am making a fresh batch of sauce to mix with cooked chicken breast and spinach. Thank you for this go to recipe.

Overall very good! I used veggies I had on hand (carrots, mushrooms, broccoli, bok choy) and tofu. I used fresh grated ginger, garlic and onion for flavor and found it just right. I also cooked veggies for less time to keep them crisp.

I made this recipe to go with a teriyaki chicken recipe from this site. It turned out I didn’t have enough soy sauce on hand, so I rounded out with some oyster sauce; and I didn’t have four bell peppers on hand, so I filled in with yellow squash and red onion. The recipe is flavorful, and the finished dish was both colorful and delicious! Very versatile – definitely a keeper! Thanks for sharing this recipe.

I thought this was a great recipe as a guideline to make your own veggie stir fry. I added a few other veggies, and followed most of the preparation steps. Only other change I made was to use sesame oil place of vegetable oil. In place of chicken stock, I used Swanson Vegetable stock since I was serving this to some vegetarian guests. Also agree with GreenGirl24, I used cornstarch in place of flour and not as much. There were no leftovers after eating this dish!

Is great side dish and easy to make, very tasty

Bland, and I think cornstarch would have been better than flour in this recipe. Upped both ginger and soy sauce and it still didn’t do much for the flavor.

I added this sauce with a bunch of vegetables I had in my fridge, and while it looked and smelled pretty delicious, it was rather bland. We added Maagi sauce to it to give it more flavor, but next time I plan to increase the amount of soy sauce and ginger, and hopefully that will make it less bland.

Sauce was good but I will double it next time to have extra for the rice! It was also a bit bland but I used Braggs Amino Acids instead of soy sauce so that might have been the problem.