Stir-Fried Asian Vegetables

Total Time
Prep 25 mins
Cook 0 mins

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.

Ingredients Nutrition


  1. Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
  2. Set aside.
  3. Heat oil in a wok or large nonstick skillet over high heat.
  4. Add carrot, celery, and onion; stir-fry 2 minutes.
  5. Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
  6. Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Most Helpful

5 5

This is a great recipe. The sauce was delicious and as has been remarked many different veggie combinations would work. I did not use baby corn or mushrooms due to personal preference. I bet broccoli would be good too! Thanks for sharing.

5 5

Loved this one! Sauce is great and you can sub whatever veggies you have. Will use it all the time.

5 5

Delicious! We loved this quick, easy, and very tasty stir-fry. I served this with Spicy Ginger Chicken and it was the perfect side dish. I used all of the vegetables as written, though I doubled the amounts of the carrot, celery, and onion. We loved the addition of the straw mushrooms and baby corn. Also, I used peanut oil instead of the vegetable oil because I prefer it in stir-fries. Thank you for sharing this wonderful is definitely a keeper!! *Made for 2009 Football Pool*