Vegetable Stir-Fry Over Rice Recipe

Name: Vegetable Stir-Fry Over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. cornstarch; 1 c. chicken broth; 1/2 tsp. ginger powder; 1 large onion, thinly sliced; 2 red peppers, thinly sliced; 8 oz. fresh bean sprouts; 1/2 c. soy sauce; 1/4 c. spicy brown mustard; 3 Tbsp. vegetable oil; 1 green pepper, thinly sliced; 16 oz. fresh pea pods

Servings: persons

1 tsp. cornstarch
1 c. chicken broth
1/2 tsp. ginger powder
1 large onion, thinly sliced
2 red peppers, thinly sliced
8 oz. fresh bean sprouts
1/2 c. soy sauce
1/4 c. spicy brown mustard
3 Tbsp. vegetable oil
1 green pepper, thinly sliced
16 oz. fresh pea pods

1
Mix soy sauce and cornstarch, then add broth, mustard and ginger.
2
Set aside.
3
Heat oil in skillet; stir-fry onions and peppers for 3 minutes.
4
Stir in pea pods and cook an additional 2 minutes.
5
Stir in sauce mixture and bring to a boil, stirring constantly.
6
Gently stir in bean sprouts until warm.
7
Serve over rice.
8
Good served with baked chicken.

263

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 11 ingredients. The key ingredients include: 1 tsp. cornstarch, 1 c. chicken broth, 1/2 tsp. ginger powder, 1 large onion, thinly sliced, and more.

Yes, Vegetable Stir-Fry Over Rice 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.

Vegetable Stir-Fry Over Rice

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