Menu
Vegetable Stir-Fry Vegetable Stir-Fry
Pork Veggie Stir-Fry Pork Veggie Stir-Fry
Vegetable Chicken Stir-Fry Vegetable Chicken Stir-Fry
Chicken & Vegetable Stir-Fry Chicken & Vegetable Stir-Fry
Vegetable Beef Stir-Fry Vegetable Beef Stir-Fry
Brown Rice Veggie Stir-Fry Brown Rice Veggie Stir-Fry
Chicken Broccoli Stir-Fry Chicken Broccoli Stir-Fry
Chicken Stir-Fry Chicken Stir-Fry
Veggie-Cashew Stir-Fry Veggie-Cashew Stir-Fry
Broccoli Stir Fry Broccoli Stir Fry
Tomato Cabbage Stir-Fry Tomato Cabbage Stir-Fry
Pork Broccoli Stir-Fry Pork Broccoli Stir-Fry
Beef Broccoli Stir-Fry Beef Broccoli Stir-Fry
Rice Stir-Fry Rice Stir-Fry
Broccoli Pepper and Chicken Stir-Fry Broccoli Pepper and Chicken Stir-Fry
Stir-Fried Steak and Veggies Stir-Fried Steak and Veggies
Stir-Fried Cabbage Stir-Fried Cabbage
Squash and Broccoli Stir-Fry Squash and Broccoli Stir-Fry
Almond Vegetable Stir-Fry Almond Vegetable Stir-Fry
Shrimp with Vegetables Stir-Fry Shrimp with Vegetables Stir-Fry

Veggie Stir-Fry

1 review
Test Kitchen Approved
Total Time

Prep: 15 min.

Makes

2 servings

Updated: Oct. 24, 2022
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.
Veggie Stir-Fry
Veggie Stir-Fry Recipe photo by Taste of Home
Next Recipe

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

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.

Nutrition Facts

1 cup: 150 calories, 7g fat (1g saturated fat), 0 cholesterol, 939mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.