Veggie Stir-Fry

Total Time

Prep: 15 min.


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.


  • 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


  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.