Oriental Stirfry
Oriental Stirfry
This is a great veggie combination and sauce.
Print Recipe
Ingredients
Vegetables: The exact ratio of vegetables is very versatile, as long as you have about 9 cups total for 10 servings.
- 1 cup carrots (sliced (2 large carrots))
- 4 cups broccoli florets
- 16 oz can baby corn spears (1 1/2 cups)
- 2 cups mushrooms (sliced)
- 1 cup bell peppers (sliced (2 peppers))
Stir Fry Seasonings:
- 2 Tbsp olive oil (or enough to keep the vegetables from sticking)
- 3 garlic cloves (minced)
- 1 Tbsp ginger (minced)
Sauce:
- ⅔ cup chicken broth
- 1 ¼ tsp cornstarch
- ½ cup soy sauce
- ¼ cup honey
Instructions:
- Wash and slice the vegetables and set aside. (If adding squash, mushrooms, or another quick cooking vegetable, keep them in a separate bowl.)
- In a large frying pan or wok, heat the olive oil.
- When the oil is hot, add the ginger and garlic and cook for a minute or so.
- Add the vegetables. (If adding squash or mushrooms, wait to add them until later.)
- Cook without the lid for about 3 minutes, cover for about 5 minutes.
- While the vegetables are steaming, combine the sauce ingredients.
- After the vegetables have cooked with the lid for about 5 minutes, remove the lid, add the sauce, stir, then allow to cook for another 10 minutes or until they have reached the desired tenderness.
Notes:
Make Ahead: You can easily cut up all the vegetables ahead of time to make a quick meal.
This recipe is very versatile. You can use any combination of:
Mushrooms
Baby Corn
Water Chestnuts
Squash
Sugar Snap Peas
Broccoli
Cauliflower
Bell Pepper
Carrots
Baby Corn
Water Chestnuts
Squash
Sugar Snap Peas
Broccoli
Cauliflower
Bell Pepper
Carrots
Diet: Gluten Free, Dairy Free, Egg Free
This is a really good recipe. I used 9 cups of vegetables for 10 people and there was 1/2 cup left over.