Five-Vegetable Stir-Fry Recipe

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Five-Vegetable Stir-Fry Recipe

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Publisher Photo
"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 large sweet red pepper, cut into 3/4-inch pieces
  • 1 green onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon minced fresh cilantro or parsley
  • Hot cooked rice, optional

Directions

In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired. Yield: 7 servings.
Originally published as Five-Vegetable Stir-Fry in Quick Cooking May/June 1998, p55

Nutritional Facts

1 cup: 82 calories, 5g fat (0 saturated fat), 0 cholesterol, 31mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 large sweet red pepper, cut into 3/4-inch pieces
  • 1 green onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon minced fresh cilantro or parsley
  • Hot cooked rice, optional
  1. In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender. In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired. Yield: 7 servings.
Originally published as Five-Vegetable Stir-Fry in Quick Cooking May/June 1998, p55

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Reviews forFive-Vegetable Stir-Fry

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laconger User ID: 7749707 223472
Reviewed Mar. 24, 2015

"This recipe is definitely a keeper! Very flavorful and can use just about anything as far as veggies go. I tried making this a little more Paleo by using organic coconut oil instead of canola oil, low sodium organic chicken broth and I didn't have yellow squash so I used asparagus instead. Also didn't have green onion so I used half of a mayan onion. I used a little bit more cayenne pepper and I put a few chunks of fresh pineapple with no cilantro and no rice. Will be making this one of my weekly dishes when we have a no meat night!!!"

MY REVIEW
K-Mom User ID: 6179006 51423
Reviewed Jan. 19, 2014

"This is very good and easy if you have veggies from the summer in your freezer. I added carrots with rest of the veggies - very tasty!"

MY REVIEW
jmscoker User ID: 4615223 22454
Reviewed Apr. 19, 2011

"I used slightly less ginger, and still this was a great sauce for any combination of vegetables (we threw everything we had in the fridge, cauliflower, cabbage, carrots, broccoli, onion). Instead of almonds we topped with edamame for a vegetarian main dish."

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