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Taste Of The Orient Vegetables

Taste of the Orient Vegetables recipe image
This quick and flavorful stir-fry transforms canned mixed vegetables into a vibrant, restaurant-quality side dish. Aromatics like minced garlic and fresh ginger are sauted in corn oil to build a rich flavor base. The vegetables are tossed with bean sprouts and green onions, then coated in a savory sauce made from soy sauce, dry sherry, and a touch of sweetness. Cornstarch thickens the broth into a glossy glaze that clings perfectly to every bite. Its an easy, weeknight-friendly meal that pairs beautifully with rice or noodles, offering a satisfying crunch and deep umami taste without requiring hard-to-find ingredients.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 46.1
Description
This quick and flavorful stir-fry transforms canned mixed vegetables into a vibrant, restaurant-quality side dish. Aromatics like minced garlic and fresh ginger are sauted in corn oil to build a rich flavor base. The vegetables are tossed with bean sprouts and green onions, then coated in a savory sauce made from soy sauce, dry sherry, and a touch of sweetness. Cornstarch thickens the broth into a glossy glaze that clings perfectly to every bite. Its an easy, weeknight-friendly meal that pairs beautifully with rice or noodles, offering a satisfying crunch and deep umami taste without requiring hard-to-find ingredients.
Ingredients
  • 1 tablespoon Corn oil
  • 1 teaspoon Garlic, minced
  • 1/4 cup Red pepper, julienne
  • 1/4 cup Bean sprouts
  • 1 can VEG-ALL Mixed Vegetables, drained (16 oz)
  • 1/4 cup Green onions, cut
  • 1 teaspoon Fresh ginger, minced
  • 1 can Chicken broth (12 oz)
  • 1/4 cup Dry sherry
  • 1 tablespoon Soy sauce
  • 1 teaspoon Sugar
  • 2 tablespoons Cornstarch
  • 1/4 cup Water
Directions
  1. 1
    Heat corn oil in a wok or large skillet over medium-high heat.
  2. 2
    Add minced garlic and julienned red pepper; saut for 2 minutes until fragrant.
  3. 3
    Stir in the drained mixed vegetables, green onions, bean sprouts, and minced ginger.
  4. 4
    Stir-fry the vegetable mixture for 3-5 minutes until heated through and slightly golden.
  5. 5
    Pour in the chicken broth and bring the mixture to a boil.
  6. 6
    In a small bowl, combine dry sherry, soy sauce, and sugar until well mixed.
  7. 7
    Add the sherry mixture to the vegetables in the wok and stir to combine.
  8. 8
    In a separate small bowl, whisk cornstarch into water until smooth.
  9. 9
    Pour the cornstarch slurry into the hot vegetable mixture.
  10. 10
    Stir continuously until the sauce thickens and coats the vegetables, about 1-2 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 46.1kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 4.6mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 1.0g4%
Sugars 1.0g
Protein 0.7g2%

* 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 chicken broth with vegetable broth.

If you do not have dry sherry, you can substitute with dry white wine or additional vegetable broth with a splash of rice vinegar.

Ensure the cornstarch and water are fully blended before adding to the pan to prevent lumps in the final sauce.

Serve immediately while hot and glossy for the best texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to restore the sauce's consistency.

Keywords: stir-fry, mixed vegetables, chinese cuisine, garlic, ginger, soy sauce, bean sprouts, green onions, quick dinner, side dish, vegan, vegetarian, cornstarch slurry, wok, saute, easy recipe, asian flavor, rice accompaniment, healthy sides
Read it online: https://www.chefs-mate.com/recipe/taste-of-the-orient-vegetables/