Sarah's Easy Vegetable Stir-Fry

This is a Chinese-style stir-fry with a brown sauce. You can use any combination of your favorite vegetables. The sauce can be made ahead of time, so you can easily just stir-fry the veggies and add in the sauce. Add chicken, beef, or (my favorite) fried tofu. This recipe is easily adaptable to use your favorite vegetables - just chop enough to completely fill your large skillet. Garnish with chow mein noodles.

• Preparation Time: 45 mins
• Cooking Time: 28 mins
• Total Time: 1 hr 13 mins
• Calories: 410 Calories

Ingredients

• 3 tablespoons cornstarch
• 1 teaspoon minced fresh ginger root
• 2 cups cooked white rice
• 2 cups sliced carrots
• 1 teaspoon sesame oil
• 2 cups snow peas
• 2 ½ tablespoons white sugar
• ½ head cabbage, coarsely chopped
• ¼ teaspoon red pepper flakes, or more to taste
• ⅔ cup low-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 bunch asparagus, cut into 1-inch pieces
• 3 ½ cups cold water
• 5 tablespoons vegetarian beef-flavored bouillon
• 4 teaspoons bottled minced garlic
• 3 tablespoons peanut oil, or more as needed
• 1 (8 ounce) package fresh broccoli florets
• 2 cups diagonally sliced celery

Recipe Instructions

Step 1

Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.

Step 2

Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.