Mixed Vegetable Stir Fry Recipe

Name: Mixed Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable broth; 1 tablespoon Chinese rice wine or dry sherry; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon cooking oil; 1/2 teaspoon minced garlic; 1/2 teaspoon minced ginger; 1/2 cup sliced carrots; 1/2 cup sliced lotus root; 1/2 cup sliced jicama; 1/2 cup sliced zucchini; 8 white button mushrooms; 2 tablespoons water; 1/2 cup red bell pepper, cut into 1 inch squares; 4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths; 2 teaspoons cornstarch dissolved in 1 tablespoon water

Servings: persons

1/2 cup vegetable broth
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cooking oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup sliced carrots
1/2 cup sliced lotus root
1/2 cup sliced jicama
1/2 cup sliced zucchini
8 white button mushrooms
2 tablespoons water
1/2 cup red bell pepper, cut into 1 inch squares
4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths
2 teaspoons cornstarch dissolved in 1 tablespoon water

1
Combine sauce ingredients in a bowl.
2
Place a wok over high heat until hot.
3
Add oil, swirling to coat sides.
4
Add garlic and ginger; cook stirring, until fragrant, about 10 seconds.
5
Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
6
Add water, cover and cook for 3 minutes.
7
Add bell pepper and asparagus; stir fry for 1 minute.
8
Add sauce and bring to a boil.
9
Add cornstarch solution and cook, stirring, until sauce boils and thickens.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup vegetable broth, 1 tablespoon Chinese rice wine or dry sherry, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and more.

Yes, Mixed Vegetable Stir Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Vegetable Stir Fry

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