Simple Vegetable Stir Fry
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 2 tsp cornstarch
- ½ cup cold water
- 3 Tbsp soy sauce
- 1 cup fresh broccoli
- 1 medium carrot, thinly sliced
- ½ small onion, julienned
- 1 Tbsp vegetable oil
- 1 cup shredded cabbage
- 1 small zucchini, julienned
- 6 large mushrooms, sliced (we made it with baby corn)
- ½ tsp minced garlic
- ½ tsp chili flakes, optional
- Hot cooked brown rice, optional
- *Feel free to throw in chicken or tofu - Not in nutritional facts.
Instructions
- In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside.
- In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms (baby corn) and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet.
- Cook and stir until thickened. Sprinkle chili flakes on top and serve with brown rice if desired.
- Chicken used in our recipe - Vegetarian without
Notes
Nutritional values are estimations, not exact values
Nutrition Information
Serving size: 1 Calories: 150 Fat: 7g Saturated fat: 1g Carbohydrates: 17g Sodium: 939mg Fiber: 5g Protein: 6g
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