Vegetable Stir Fry Recipe

Name: Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup carrot; ¼ cup celery; 2 potatoes; 1 pinch salt; 1 cup broccoli; 4 slices onions; 1 teaspoon butter; 1 tablespoon soy sauce; 2 tablespoons water; 1 tablespoon vinegar; 1 pinch sugar; 1 teaspoon garlic sauce; 2 tablespoons vegetable oil

Servings: persons

1 cup carrot
¼ cup celery
2 potatoes
1 pinch salt
1 cup broccoli
4 slices onions
1 teaspoon butter
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon vinegar
1 pinch sugar
1 teaspoon garlic sauce
2 tablespoons vegetable oil

1
Cut up all of your vegetables in small cubes or slices.
2
Put in bowl.
3
Now for the sauce.
4
In a small bowl, combine 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoons vinegar, a pinch of sugar, and 1-2 teaspoons garlic sauce and mix.
5
Set aside.
6
Heat up your pan for a minute, and then put in 2 tablespoons of vegetable oil.
7
Put your bowl of vegetables you chopped up in step 1 and let them simmer, stirring/scrambling them.
8
Put in 1 teaspoons butter and let it melt.
9
Once you scramble them together and you start smelling it, put the burner on low and pour your sauce into the stir fry and continue to scramble the stir fry around.
10
Dish it out in bowls and eat!

274

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 13 ingredients. The key ingredients include: 1 cup carrot, ¼ cup celery, 2 potatoes, 1 pinch salt, and more.

Yes, Vegetable Stir Fry falls under the General 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.

Vegetable Stir Fry

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