Sharing is caring!

If you want to eat healthy but with a lot of flavor, we bring you this recipe for Vegetable Stir Fry.

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
This field is for validation purposes and should be left unchanged.

It is an incredible idea for you to fill your days with flavor and you can eat everything you want without worrying. Enjoy the Vegetable Stir Fry.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Makes: 4 servings 

WW Freestyle: Smartpoints: 5

Ingredients:

1 Can Baby Corn (Drain/Reserve Liquid)

1 Head Of Broccoli (Cut Into Florets)

1 White Onion (Sliced)

1 Yellow Bell Pepper (Sliced)

1 Orange Bell Pepper

1 Red Bell Pepper (Sliced)

1 Bag Snow Peas

1 Container Mushrooms (Sliced)

¼ cup Matchstix Carrots

¼ cup Peanut Oil

2 tbsp Cornstarch

2 tbsp Soy Sauce (Light)

1 tsp Red Pepper Flakes

4 tsp Garlic (Minced)

1 tbsp Ginger Paste

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
This field is for validation purposes and should be left unchanged.

Directions:

Step 1. Add peanut oil to a wok, set on high.

Step 2. Once heated add broccoli, onion, peppers, and mushrooms to the wok. Stir to combine.

Step 3. Continue to cook until the vegetables became tender.(about 6-7 minutes)

Step 4. Stir in the baby corn, snow peas, and matchstick carrots, cook for 3-4 minutes.

Step 5. Add cornstarch, soy sauce, and red pepper flakes to the bowl of baby corn liquid.

Step 6. Whisk to blend. Lower the heat on the stove from high to low.

Step 7. Add the garlic and ginger paste and cook for another minute.

Step 8. Stir well.

Step 9. Pour the sauce (baby corn liquid mixture) over the vegetables in the wok.

Step 10. Stir to blend all of the ingredients.

Step 11. Continue to cook on low for 2-3 minutes (or until the sauce begins to thicken).

Step 12. Stir before serving.

Pin this recipe on Pinterest for later 🙂

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
This field is for validation purposes and should be left unchanged.

Vegetable Stir Fry

Laura Jene
If you want to eat healthy but with a lot of flavor, we bring you this recipe for Vegetable Stir Fry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 Can Baby Corn Drain/Reserve Liquid
  • 1 Head Of Broccoli Cut Into Florets
  • 1 White Onion Sliced
  • 1 Yellow Bell Pepper Sliced
  • 1 Orange Bell Pepper
  • 1 Red Bell Pepper Sliced
  • 1 Bag Snow Peas
  • 1 Container Mushrooms Sliced
  • ¼ cup Matchstix Carrots
  • ¼ cup Peanut Oil
  • 2 tbsp Cornstarch
  • 2 tbsp Soy Sauce Light
  • 1 tsp Red Pepper Flakes
  • 4 tsp Garlic Minced
  • 1 tbsp Ginger Paste

Instructions
 

  • Add peanut oil to a wok, set on high.
  • Once heated add broccoli, onion, peppers, and mushrooms to the wok. Stir to combine.
  • Continue to cook until the vegetables became tender.(about 6-7 minutes)
  • Stir in the baby corn, snow peas, and matchstick carrots, cook for 3-4 minutes.
  • Add cornstarch, soy sauce, and red pepper flakes to the bowl of baby corn liquid.
  • Whisk to blend. Lower the heat on the stove from high to low.
  • Add the garlic and ginger paste and cook for another minute.
  • Stir well.
  • Pour the sauce (baby corn liquid mixture) over the vegetables in the wok.
  • Stir to blend all of the ingredients.
  • Continue to cook on low for 2-3 minutes (or until the sauce begins to thicken).
  • Stir before serving.
Tried this recipe?Let us know how it was!