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Vegetable Stir-Fry

Vegetable Stir-Fry

5
(3)

This tasty stir-fry allows the flavor and texture of fresh vegetables to shine through, especially when glazed with a savory sauce featuring hints of soy sauce, ginger and garlic.

serves 4 people

Ingredients

cost per recipe: $2.20

The price is determined by the national average.

  • 1

    cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    tablespoon cornstarch

  • 1

    tablespoon reduced sodium soy sauce

  • 1

    tablespoon vegetable oil

  • 1

    cup broccoli florets

  • 1

    cup cauliflower florets

  • 1

    cup baby carrots

  • 2

    stalks celery, sliced (about 1 cup)

  • 2

    teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger

  • 1

    clove garlic, minced

  • 1/2

    teaspoon toasted sesame seeds (optional)

view nutrition info

How to Make It

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp. Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
Step 1

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Step 2

Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.

Step 3

Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Recipe Tips

  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
  • Flavor Variation: for Asparagus Stir-Fry, substitute 1 pound asparagus, cut into 2-inch pieces (about 3 cups) for the vegetables and increase the garlic to 2 cloves.  Proceed as directed above.
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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(3)
  • mchilds

    April 29, 2010

    Vegetable Stir-Fry

    THis was very tasty and easy.

    Was this helpful?

    (0) (0)
  • tom j.

    March 31, 2009

    Vegetable Stir-Fry

    I added sliced green onions; the white and green parts and a few fresh green beans; sliced into half to one inch pieces. Great!

    Was this helpful?

    (0) (0)
  • Sunday D.

    February 23, 2009

    Vegetable Stir-Fry

    It has outstanding taste and it's delicious!

    Was this helpful?

    (0) (0)

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