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Ingredients
| cornstarch: 1 tsp |
| water: 2 Tbl |
| soy sauce: 1 Tbl |
| olive oil: 2 Tbl |
| vegetable oil: 3 Tbl |
| carrots: 1 (sliced) |
| red bell pepper: 1 pepper (chopped) |
| zucchini squash: 1 whole squash (sliced) |
| sweet yellow corn: 2/3 cup |
| garlic: 1 clove (crushed) |
| green onions - spring or scallion: 4 whole onions (sliced) |
| bean sprouts: 1 1/3 cups |
Owen's Veggie Stir-Fry
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
- 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.