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Mixed Vegetables

Mixed Vegetables recipe image
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, it’s a reliable favorite that delivers big flavor without the fuss.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
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.
Ingredients
  • 1 tablespoon Instant Chicken bouillon
  • 2 cloves garlic, finely chopped
  • 1/2 cup Water
  • 1 teaspoon Gingerroot, finely chopped
  • 1 tablespoon Cornstarch
  • 4 medium stalks celery, cut into 1/4-inch slices (about 2 cups)
  • 1 tablespoon Cold water
  • 1 tablespoon Soy sauce
  • 10 oz frozen green peas
  • 8 oz Bean sprouts
  • 8 oz Mushrooms, cut into 1/4-inch slices (about 3 cups)
  • 2 tablespoons Vegetable oil
  • 1 medium Onion, thinly sliced
Directions
  1. 1
    In a small bowl, dissolve the instant chicken bouillon in 1/2 cup of water and set aside.
  2. 2
    In another small bowl, dissolve the cornstarch in 1 tablespoon of cold water and stir in the soy sauce until smooth.
  3. 3
    Rinse the bean sprouts thoroughly under cold running water and drain well.
  4. 4
  5. 5
    Add the vegetable oil and rotate the wok to coat the sides evenly.
  6. 6
    Add the sliced onion, chopped garlic, and ginger; stir-fry for about 1 minute until the garlic becomes fragrant and lightly golden.
  7. 7
    Add the sliced celery and frozen peas; stir-fry for 3 minutes until the vegetables begin to soften.
  8. 8
    Add the sliced mushrooms and drained bean sprouts; continue stir-frying for 1 minute.
  9. 9
    Pour in the chicken bouillon mixture and bring to a boil.
  10. 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 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.

Keywords: stir fry, vegetables, celery, peas, mushrooms, bean sprouts, garlic, ginger, soy sauce, cornstarch, wok, quick dinner, side dish, healthy, american cuisine, vegan option, easy recipe, gluten free option, low carb, party food
Read it online: https://www.chefs-mate.com/recipe/mixed-vegetables/