Walnut Vegetable Stir-Fry

Name: Walnut Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh broccoli; 1/2 c. chicken broth; 4 tsp. cornstarch; 2 Tbsp. tamari (soy sauce); 1 Tbsp. dry sherry; 1/4 tsp. sugar; 3 Tbsp. vegetable oil; 2/3 c. walnuts; 1 large carrot, pared and cut into 1/4-inch slices; 1 tsp. ginger; 1 clove garlic, minced; 1/2 c. water; hot cooked rice

Eats Now Editorial Team · 482 kcal · Soups & Stews

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Walnut Vegetable Stir-Fry – a delicious recipe with fresh broccoli, chicken broth, cornstarch, tamari, sherry, sugar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. fresh broccoli
1/2 c. chicken broth
4 tsp. cornstarch
2 Tbsp. tamari (soy sauce)
1 Tbsp. dry sherry
1/4 tsp. sugar
3 Tbsp. vegetable oil
2/3 c. walnuts
1 large carrot, pared and cut into 1/4-inch slices
1 tsp. ginger
1 clove garlic, minced
1/2 c. water
hot cooked rice

1
Cut flowerets from broccoli; slice in half lengthwise.
2
In small bowl, combine broth, cornstarch, tamari, sherry and sugar; set aside.

482

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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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 lb. fresh broccoli, 1/2 c. chicken broth, 4 tsp. cornstarch, 2 Tbsp. tamari (soy sauce), and more.

Yes, Walnut 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.

Quick Info

Servings
4 servings
Calories
482 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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