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Veggie Stir-Fry Recipe
Veggie Stir-Fry Recipe photo by Taste of Home

Veggie Stir-Fry Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 cup (prepared with reduced-sodium soy sauce and calculated without rice) equals 150 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 939 mg sodium, 17 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.

Directions

  1. 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

Nutritional Facts

1 cup (prepared with reduced-sodium soy sauce and calculated without rice) equals 150 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 939 mg sodium, 17 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.

Reviews for Veggie Stir-Fry

AVERAGE RATING
   (4)
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5 Star
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4 Star
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MY REVIEW
Reviewed Feb. 8, 2010

"Left out the cabbage but it was still great! I will most definitely be making this again!"

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