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Vegetable Stir-Fry

Image of the prepared Vegetable Stir-Fry recipe
  • prep time: 15 min
  • total time: 30 min
  • serves: 4 people

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.

Ingredients

cost per recipe: $3.11

  • 1 cup Swanson® Chicken Broth or Organic Free-Range Chicken Broth or 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)

Instructions

  • 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.
  • 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.

Reviews

(4)
Sort By:
  • Vegetable Stir-Fry

    tom j.
    March 31, 2009

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

  • Yummers!

    Crissy M.
    February 23, 2019

    This recipe is quick, easy and tasty! I am one of the few who can’t cook and burn water but this was a success! The husband loved it! Will definetely cook this again!

  • Vegetable Stir-Fry

    mchilds
    April 29, 2010

    THis was very tasty and easy.

  • Vegetable Stir-Fry

    Sunday D.
    February 23, 2009

    It has outstanding taste and it's delicious!

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Made With

Calories 69
Total Fat 3 g
Sat. Fat 0.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 407 mg
Total Carb 7 g
Dietary Fiber 1 g
Sugar 2 g
Added Sugars 0 g
Protein 1 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 4 %DV
Potassium 5 %DV
Calories 69
Total Fat 3 g
Sat. Fat 0.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 329 mg
Total Carb 7 g
Dietary Fiber 1 g
Sugar 0 g
Added Sugars 0 g
Protein 1 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 4 %DV
Potassium 5 %DV
Calories 70
Total Fat 3 g
Sat. Fat 0.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 334 mg
Total Carb 7 g
Dietary Fiber 1 g
Sugar 0 g
Added Sugars 0 g
Protein 2 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 4 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.