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Veggie Stir Fry

WebMD Recipe

Veggie Stir Fry

This side dish contains vegetables rich in vitamins A and C.


  • 2 teaspoons sesame oil
  • 1 1/3 cups broccoli florets
  • 1 1/3 cups cauliflower florets
  • 1 1/3 cups carrot slices, cut at the diagonal
  • 1/3 cup low-sodium chicken broth, more if needed
  • 1 teaspoon minced or chopped garlic
  • 1/2 teaspoon minced fresh ginger, or 1/8 teaspoon powdered
  • 2 teaspoons light soy sauce
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water


Step 1
Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute.
Step 2
Add in the chicken broth, garlic, and ginger, and toss to blend. Cook about 4 minutes, stirring constantly. Add more chicken broth if more moisture is needed.
Step 3
Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.

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