Vegetable Stir-Fry Recipe

Vegetable Stir-Fry Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Vegetable Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Vegetable Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 teaspoons cornstarch
1 cup chicken broth
3/4 teaspoon soy sauce
1-1/4 cups julienned celery
1-1/4 cups julienned green pepper
1-1/4 cups julienned carrot
2/3 cup sliced fresh mushrooms
1/3 cup chopped onion
2 tablespoons canola oil

Directions

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 110 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 361 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Originally published as Vegetable Stir-Fry in Simple & Delicious January/February 2009, p26

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia