This quick and flavorful mixed vegetable stir-fry brings the freshness of crisp celery, peas, and mushrooms together with the savory depth of garlic, ginger, and soy sauce. It’s a versatile side dish that pairs beautifully with rice, noodles, or grilled meats. The key to success is high heat and constant motion to keep the vegetables tender-crisp while allowing the cornstarch-thickened sauce to coat every bite evenly. Perfect for weeknight dinners, potlucks, or as a colorful addition to a buffet, this recipe highlights simple ingredients transformed by technique. With minimal prep time and a balance of textures, itâÂÂs a reliable favorite that delivers big flavor without the fuss.
Mixed Vegetables
Description
This quick and flavorful mixed vegetable stir-fry brings the freshness of crisp celery, peas, and mushrooms together with the savory depth of garlic, ginger, and soy sauce. It’s a versatile side dish that pairs beautifully with rice, noodles, or grilled meats. The key to success is high heat and constant motion to keep the vegetables tender-crisp while allowing the cornstarch-thickened sauce to coat every bite evenly. Perfect for weeknight dinners, potlucks, or as a colorful addition to a buffet, this recipe highlights simple ingredients transformed by technique.Ingredients
Directions
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In a small bowl, dissolve the instant chicken bouillon in 1/2 cup of water and set aside.
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In another small bowl, dissolve the cornstarch in 1 tablespoon of cold water and stir in the soy sauce until smooth.
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Rinse the bean sprouts thoroughly under cold running water and drain well.
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Add the vegetable oil and rotate the wok to coat the sides evenly.
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Add the sliced onion, chopped garlic, and ginger; stir-fry for about 1 minute until the garlic becomes fragrant and lightly golden.
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Add the sliced celery and frozen peas; stir-fry for 3 minutes until the vegetables begin to soften.
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Add the sliced mushrooms and drained bean sprouts; continue stir-frying for 1 minute.
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Pour in the chicken bouillon mixture and bring to a boil.
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Stir in the cornstarch and soy sauce mixture; cook and stir constantly for about 1 to 2 minutes until the sauce thickens and coats the vegetables.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 163.5kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.3g7%
- Cholesterol 3.3mg2%
- Sodium 227.5mg10%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 5.9g24%
- Sugars 7.7g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the chicken bouillon with vegetable bouillon or broth.
To make this dish gluten-free, ensure you use tamari or a certified gluten-free soy sauce.
Bean sprouts cook very quickly; do not overcook them or they will become mushy.
If the sauce thickens too much, add a splash of water or broth to loosen it.
Serve immediately while hot for the best texture and flavor.
