Vegetable Stir-Fry – a delicious recipe with broccoli, cauliflower, carrots, onion, bean sprouts, green peas. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prepare vegetables into bite sized pieces.
2
Keep separate. Heat wok with 1/4 teaspoon oil.
3
Place onion in pot and stir a few times.
4
Cover for 1 minute.
5
Put broccoli and cauliflower into wok and stir frequently; add carrots.
6
Cover for 2 to 5 minutes until the vegetables are a little cooked.
7
Add remaining vegetables and stir-fry until mushrooms are moist and noncrunchy.
8
You want to make sure you do not overcook.
9
They need to be crisp.
10
Put Ramen in 3 cups of water with 2 packages Oriental broth.
11
Steam until noodles start to separate.
12
Put into small amount of oil and brown.
13
Add to vegetables and mix.
14
Add soy sauce to taste.
15
May add soy sauce to vegetables while cooking.
204
kcal
Calories
38
g
Carbs
14
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 bunch broccoli, 1 bunch cauliflower, 4 carrots, sliced, 1 large onion, and more.
Yes, Vegetable Stir-Fry falls under the Pasta & Noodles 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
