- Sauce:
- 3 1/2 cups cold water
- 2/3 cup low-sodium soy sauce
- 5 tablespoons vegetarian beef-flavored bouillon
- 3 tablespoons cornstarch
- 2 1/2 tablespoons white sugar
- 4 teaspoons bottled minced garlic
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced fresh ginger root
- 1/4 teaspoon red pepper flakes, or more to taste
- Vegetables:
- 3 tablespoons peanut oil, or more as needed
- 1/2 head cabbage, coarsely chopped
- 1 bunch asparagus, cut into 1-inch pieces
- 2 cups sliced carrots
- 1 (8 ounce) package fresh broccoli florets
- 2 cups snow peas
- 2 cups diagonally sliced celery
- 2 cups cooked white rice
- Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
- Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.
05/06/2018
recipepes.com
Sarah's Easy Vegetable Stir-Fry, recipe
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455 calories
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