- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 3 tablespoons vegetable oil
- 1 carrot, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2/3 cup fresh corn kernels
- 1 clove crushed garlic
- 4 green onions, sliced
- 1 1/3 cups bean sprouts
- Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
- Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
03/16/2017
recipepes.com
Owen's Veggie Stir-Fry, recipe
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455 calories
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