- 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
- 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.
Reviews forFive-Vegetable Stir-Fry
"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!!!"
"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!"
"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."