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Vegetable Stir-Fry

Name: Vegetable Stir-Fry
Ingredients: 1/3 cup low-sodium soy sauce; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1 1/2 teaspoons granulated sugar; 1 1/2 tablespoons vegetable oil; 2 1/2 cups broccoli florets, chopped into bite-size pieces; 1 1/2 cups chopped carrots (about 4); 1 cup chopped celery; 1 chopped parsnip; 1 chopped turnip; 1 tablespoon peeled and finely minced fresh ginger; 3 cloves garlic, minced; parsley for serving

1-PotVeganVegetarianMain DishesEasy MealsUnder 20 minutesHealthyHealthy lunchesLight Dinner IdeasQuick & healthyDinnersLunchDairy-free

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VEGAN AND VEGETARIAN RECIPES

198 recipes

Ingredients

1/3 cup low-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons granulated sugar
1 1/2 tablespoons vegetable oil
2 1/2 cups broccoli florets, chopped into bite-size pieces
1 1/2 cups chopped carrots (about 4)
1 cup chopped celery
1 chopped parsnip
1 chopped turnip
1 tablespoon peeled and finely minced fresh ginger
3 cloves garlic, minced
parsley for serving

Preparation

In a 2 cup liquid measuring cup or a bowl, whisk together soy sauce and sesame oil
Whisk cornstarch and sugar into the soy sauce mixture. Chop all the veggies
Heat vegetable oil in a wok or a nonstick pot over medium-high heat
Add in broccoli, carrots, celery, parsnip,turnip and ginger. Cook, tossing occasionally, 4 minutes
Add garlic, and cook 2 minutes longer. Whisk soy sauce mixture then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes. Garnish with parsley.Serve warm

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