Vegetable Stir-Fry

Vegetable Stir-Fry

This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.

by 24  people
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Recipe from Swanson Broth & Stock
SERVINGS
4
PREP TIME
5 mins
TOTAL TIME
20 mins

Vegetable Stir-Fry

This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.

Vegetable Stir-Fry
SERVINGS
4
PREP TIME
5 mins
TOTAL TIME
20 mins
by 24  people
add your rating
add a comment
Ingredients
  • 1   cup Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1   tablespoon cornstarch
  • 1   tablespoon soy sauce
  • 1   tablespoon vegetable oil
  • 4   cups cut-up vegetables (broccoli flowerets, cauliflowerets, baby carrots and sliced celery)
  • 2   teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger
  • 1   clove garlic, minced
  •  Toasted sesame seed (optional)
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Directions
1. 
Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
2. 
Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.
3. 
Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
Tip:
1. 
You can substitute your favorite vegetables in this recipe.
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