Stir-frying helps preserve the flavor of the vegetables while being quite quick. Try this recipe for a stir-fried vegetable dish with Chinese influences! This meal goes perfectly with fluffy white rice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 3 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 ⅓ cups bean sprouts
- ⅔ cup fresh corn kernels
- 4 green onions, sliced
- 1 clove crushed garlic
Instructions
- Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.
- Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.
- Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.
Reviews
I like this for a base stir fry recipe. I added shelled edamame in place of the sprouts, substituted broccoli for the carrot, added a couple of sliced mushrooms, sautéed chicken breast, and doubled the sauce. I also added a couple tablespoons of teriyaki sauce, and used chili garlic sauce on the side. I stirred in some brown rice. We really liked it!
Excellent!
We thought this was delicious. We added extra vegetables… that’s the beauty of stir fry – but this was just what we needed for the base recipe. Just enough flavor, but let the vegetables do the talking. Yummy!
I added broccoli, cauliflower, extra carrots, summer squash and spinach. Skipped the sprouts. It has a light Asian flare, but not an overwhelming dish.
Awsome easy and fast! Kids ate it.
Yum! I changed some veggies to what I had on hand: fresh green beans, mushrooms, no onion, no carrot, added half avacado just for the heck of it. My family likes meat w/dinner, but they loved this!
Great base. I changed quite a bit but I have to credit the recipe for the inspiration. I had a mess of veggies I used, shredded carrot, green and red pepper, celery, zucchini, green onion, snow peas, cauliflower, broccoli, mushrooms, left out the corn ’cause hubby’s not a fan and added grated fresh ginger along with the garlic. Also threw in about a teaspoon of crushed red pepper flakes for the zing. I had some kikkoman stir fry mix packages in the back of my pantry which I used for this instead of the sauce called for. Served over steamed fried noodles with spring rolls and plum sauce on the side, meatless Monday dinner tonight was FABULOUS!!! Thanks for the inspiration. Plenty of room to play with this recipe.
Bland.
I have been trying to sneak some vegetables into our diet and this one did very nicely. The whole family cleaned their plates, and my husband said, “Next time, you should…” I love it when there is mention of a next time! Like everyone, I made some changes, but I think that is the brilliance of the recipe – it goes with everything you like. I substituted in cubed pineapple for the bean sprouts, doubled the soy sauce, the garlic, the zucchini, the carrots and the peppers (using mini red, yellow and orange peppers) and added broccoli. And next time, we will use more pineapple, but that is because we love pineapple. I think you should go with the things you love and enjoy this one.
This is a very tasty stir fry. The only thing that was “wrong” was the sauce. Because it seemed to be too oily. But I’m in school for culinary and my instructor had told me that it’s not too oily, it just needs to be emulsified so it will bind to together. So for anyone else that makes this, you have to add the olive oil to the soy sauce slowly while whisking it together vigorously.
I made this for my family of 3 meat-loving boys & 1 carnivorous hubby. I pretty much stuck to the recipe and served it over hot brown rice. My hubby got home late and there was no rice left and about 1/3 of a serving of the veggies left. Needless to say, it was a hit! This is going in the rotation! We are gluten free and this was very easy to adapt it as such, just used GF soy sauce! Good recipe!
Even with added flavor boosters this wasn’t amazing. I’ll look for another stir fry sauce recipe.
I love this. The sauce is perfect. Very light, not too syrupy. I added crushed red pepper to it.
My favorite , the bean sprouts don’t add anything
This was very easy and delicious. Could use a bit more seasoning, but otherwise very very good.
Great recipe template for a stir fry. You can use any veggies. I added broccoli and snow peas. I didn’t use bean sprouts or corn.
This is the second time I have tried this recipe. I did enjoy the meal although I did feel it was still oily and I had only used olive oil to saute the vegetables. I used most of the veggies in the recipe, although I did not use the corn and used sugar snap peas instead. I did use teriyaki sauce ( 2.5 tbsp),fresh ginger, and garlic ( 1 tsp). I will double the spices next time, as I did not taste them very much. I served this with white rice and my husband and son added soy sauce at the table. I will try this recipe again, but I will decrease the oil even more. It is a nice meatless meal although my son would prefer meat with everything.
Added chicken… Was a hit in our family!
Super healthy! We followed the recipe and ended up adding a tablespoon of teriyaki sauce for more flavor. It would be easy to throw in some tofu or chicken too. I’ll definitely make it again!
This was very good!!! I really enjoyed making these. I did change a few of the veggies though. I added mushrooms and brocolli. It tasted delicious! Thanks so much for this!
The mix of vegetables in this recipe is great. I’ve made it a few times now and always find it comes out a bit too ‘saucy’ when I use the specified amount of stir-fry sauce so I cut back on that just a bit.