Owen's Veggie Stir-Fry recipe

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Ingredients

1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
⅔ cup fresh corn kernels
1 clove crushed garlic
4 green onions, sliced
1 ⅓ cups bean sprouts

Nutrition Info

213.5 calories
carbohydrate: 13.4 g
cholesterol: : -
fat: 17.7 g
fiber: 3.1 g
protein: 3.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 250.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.

  2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.

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