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    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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