Stir Fry Veggies Recipe

Name: Stir Fry Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable or olive oil; carrots; broccoli; snow peas; zucchini; onions; mushrooms; bean sprouts; chicken broth; thyme (optional); garlic (optional)

Servings: persons

2 Tbsp. vegetable or olive oil
carrots
broccoli
snow peas
zucchini
onions
mushrooms
bean sprouts
chicken broth
thyme (optional)
garlic (optional)

1
On medium, heat approximately 2 Tbsp. vegetable oil in wok or nonstick skillet.
2
Add vegetables one type at a time, stirring constantly.
3
When vegetable is slightly soft, add next vegetable until all are in pan except bean sprouts (add at end).
4
If necessary and it usually is, add chicken broth instead of more oil during vegetable cooking.
5
Make sure there is some liquid in the pan.
6
Cover and cook until tender.
7
Add bean sprouts and stir in seasonings and cover 2 to 3 minutes before serving.

kcal

Calories

Fat

* 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 11 ingredients. The key ingredients include: 2 Tbsp. vegetable or olive oil, carrots, broccoli, snow peas, and more.

Yes, Stir Fry Veggies 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.

Stir Fry Veggies

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