STIR-FRIED ASIAN VEGETABLES

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Stir-Fried Asian Vegetables image

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.

Provided by lazyme

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15 ounce) can baby corn, drained
1 (15 ounce) can straw mushrooms, drained

Steps:

  • Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
  • Set aside.
  • Heat oil in a wok or large nonstick skillet over high heat.
  • Add carrot, celery, and onion; stir-fry 2 minutes.
  • Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
  • Add broth mixture; stir-fry 1 minute or until thick and bubbly.

Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5

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