Veggie Stir-Fry







A recipe allowed in a / / diet.

Want to try something Asian tonight? How about this veggie stir-fry? We recommend using it as a side for your Asian dishes or serving it as a light, vegetarian meal. What can you add in this veggie mix? We've added carrot, onion, zucchini, corn, artichokes, and many more, so the recipe can be quite versatile.

Nutritional Chart

Calories: 229 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 12 g
  • 28 g

Ingredients Needed for Veggie Stir-Fry

2 tablespoons of vegetable oil
2 garlic cloves, diced
1 large onion, or 2 small ones, large slices
1 carrot, sliced
1 celery stalk, sliced
1 bell pepper, chunks
½ small zucchini, sliced
5 ounces of mushrooms, quarterd
3 ounces of canned baby corn
3 ounces of canned artichoke
1 tablespoon cornstarch
3 tablespoons of water
2 tablespoons of soy sauce
chives (for topping)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

How to Make Veggie Stir-Fry

  1. Heat the vegetable oil in a wok.
  2. Add the garlic, onion, celery, carrot, and give it a good stir.
  3. Add the bell pepper, zucchini, mushrooms, and cook for 1-2 more minutes.
  4. Add the sweet corn, canned artichokes, and season with salt and pepper. Stir and cook until the veggies start to get brown.
  5. Add the cornstarch in a small bowl, and mix it with water and soy sauce. Pour the mixture into the wok.
  6. Stir and cook until the liquid thickens.
  7. Garnish it with chives and sesame seeds before serving.

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