Quick Veggie Stir-Fry

I would only use this recipe as a base.  If I make it again I will eliminate the corn and the lemon.  Additionally, I would add onion, celery or water chestnuts and snow peas if available as well as more shredded carrots to the slaw.  oh yes, I did add crushed red pepper for just a hint of heat plus some cashews or peanuts.

The directions call for adding too many veggies at the same time and should be modified to stir fry multiple times, maybe one or two servings at the same time. As posted, they will result in a liquid, tasteless concoction. Also make sure that all veggies are perfectly dry; use a hair drying to blow dry if necessary, or drain in a colander and dab with paper towels. Ingredients call for maybe a bit too much lemon, but tastes vary. Same about baby corn. Personally I find frozen Asian style stir-fry vegetable mixtures are convenient, especially during winter months.

I’m trying to eat more veggie focused meals during the week and I loved the lemony zest of this recipe. I sweated an onion and bell pepper, then added in a package of frozen Asian stir fry vegetables. I always double sauce recipes and this one I was glad I did. Will definitely make this again but next time I’ll add a veggie patty (great idea) like someone else suggested below. 

I was dubious when I tasted the mixed sauce you pour over this dish and found it to be horrifically lemony, but I figured that surely the veggies would balance that out… Alas I was wrong, and I should have gone with my gut and ditched the lemon altogether. The whole thing reeked and tasted of fetid, limp, lemony cabbage- and I normally love cabbage! When I made it I left out the baby corn, as neither my husband nor I are very fond of it, and I substituted some snow peas instead, stir frying them with the broccoli at the start. I ate a few of the snow peas just because I had been so excited for them, but we threw the entire rest of the batch out. Would not make again, and definitely would not recommend!

Excellent, excellent, excellent! It was quick and tasty. I added crushed red pepper and diced a Morningstar Chik Veggie Patty to make it complete. For a refreshing drink, juice some carrots and oranges and chill for 15 minutes.

I love this stir fry! It is quick and easy and so many veggies work! I left out the lemon just because I didn’t have any. The first time I made it I used pretty much what Sonni used except the corn (baby corn is weird to me, lol). I have also made it with onions and it was even better!! I used lower sodium soy sauce and added a little fresh cracked pepper. Great recipe if you are watching your weight too!

I left out the corn and it was still very very good.

I love stir fry but had never tried to make one with just veggies. This was almost perfect, and I say almost simply because I’m the type of cook who never follows a published recipe word-for-word (except when I’m baking. Then I follow it to the letter the first time!) I use sea salt in my recipes — I never cook with regular salt any more..but that’s just my own personal preference (and yes, my food still has plenty of flavor), but I added chopped onions, red & green bell pepper, water chestnuts, snow peas, & fresh garlic. I was thinking the chicken broth & the soy sauce would both be more than salty enough, so I used low sodium versions of both & a pinch of sea salt, left out both the lemon juice & zest, used 1 teaspoon of sugar instead of the tablespoon like the recipe calls for..my dish turned out delicious! (for the truly bold & daring, add a slight — and I do mean SLIGHT — pinch of Chinese curry)

The potstickers and rice were so good, but I won’t be trying the stir-fry again. The cabbage and sauce together almost gave it a sauerkraut consistency and taste.

This was horrible. I DID add salt, pepper, and garlic powder – I know this is what Hopefullie suggested, and still felt like it was bland and had no depth of flavor whatsoever. No one finished their helping. Don’t waste your time on this recipe, you will be dissapointed.