Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.
Featured In: 65 Heart-Healthy Suppers
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 3 tablespoons soy sauce
- 1 cup fresh broccoli florets
- 1 medium carrot, thinly sliced
- 1/2 small onion, julienned
- 1 tablespoon vegetable oil
- 1 cup shredded cabbage
- 1 small zucchini, julienned
- 6 large mushrooms, sliced
- 1/2 teaspoon minced garlic
- Hot cooked rice, optional
- In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired. Yield: 2 servings.
Originally published as Veggie Stir-Fry in Quick Cooking March/April 2005, p52
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Reviewed Feb. 8, 2010
"Left out the cabbage but it was still great! I will most definitely be making this again!"