1 Video | Photo: Quick Veggie Stir-Fry Recipe
Ingredients
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable or peanut oil
- 1 head broccoli, cut into florets, stalks peeled and sliced
- 1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix)
- 1 (15-ounce) can baby corn, drained
Directions
In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.
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By Dr J
Scottsdale, AZ
on July 17, 2011
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Excellent, excellent, excellent! It was quick and tasty. I added crushed red pepper and diced a Morningstar Chik Veggie Patty to make it complete. For a refreshing drink, juice some carrots and oranges and chill for 15 minutes.
By freygirl
on March 17, 2011
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I love this stir fry! It is quick and easy and so many veggies work! I left out the lemon just because I didn't have any. The first time I made it I used pretty much what Sonni used except the corn (baby corn is weird to me, lol. I have also made it with onions and it was even better!! I used lower sodium soy sauce and added a little fresh cracked pepper. Great recipe if you are watching your weight too!
By teekaye99@msn.com
albuquerque, NM
on March 09, 2011
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I left out the corn and it was still very very good.
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