Mixed Vegetables

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.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 163.5

Dietary: Diabetic

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.

Directions

1
In a small bowl, dissolve the instant chicken bouillon in 1/2 cup of water and set aside.
2
In another small bowl, dissolve the cornstarch in 1 tablespoon of cold water and stir in the soy sauce until smooth.
3
Rinse the bean sprouts thoroughly under cold running water and drain well.
4
Heat a wok or 12-inch skillet over medium-high heat until very hot; test by sprinkling a few drops of water—they should bubble and skitter immediately.
5
Add the vegetable oil and rotate the wok to coat the sides evenly.
6
Add the sliced onion, chopped garlic, and ginger; stir-fry for about 1 minute until the garlic becomes fragrant and lightly golden.
7
Add the sliced celery and frozen peas; stir-fry for 3 minutes until the vegetables begin to soften.
8
Add the sliced mushrooms and drained bean sprouts; continue stir-frying for 1 minute.
9
Pour in the chicken bouillon mixture and bring to a boil.
10
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 2 cups

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.

Read it online: https://www.chefs-mate.com/recipe/mixed-vegetables/