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–+ servings

Authentic Chinese Vegetable Stir Fry Sauce No Alcohol

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Buddha’s Delight: An Asian vegetable stir fry better than takeout! Get restaurant style stir fry flavor with homemade stir fry veggies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Dinner, Main Course, main dish
Cuisine: Asian, Chinese
Calories: 234
Ingredients Method Nutrition Notes

Ingredients
  

For Stir Fry Sauce:
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 ¼ cups vegetable broth
  • 2 teaspoons sesame oil dark, optional
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons dry white wine optional
  • 2 teaspoons grated ginger or ginger paste
For Stir Fry:
  • 1 ½ tablespoons safflower oil or other oil for stir frying
  • 2 cloves garlic minced
  • 2 crowns broccoli cut into bite-sized florets
  • 1 carrot large, peeled and sliced diagonally
  • 1 cup mushrooms variety of choice, stemmed and cut in half
  • 1 cup cabbage leaves Napa or regular green cabbage, chopped into bite sized chunks
  • 1 cup snow peas trimmed
  • 1 stalk celery thinly sliced on the diagonal
  • 2 scallions cut into 1-inch pieces
  • 15 ounces baby corn canned, drained
For serving:
  • toasted cashews or peanuts for topping, optional
  • rice cooked, optional
  • additional soy sauce to taste

Method
 

  1. Dissolve the cornstarch in approximately ¼ cup of the broth until smooth and pourable.
  2. Combine the cornstarch mixture with the remaining broth, sesame oil, soy sauce, white wine, and ginger in a mixing bowl. Whisk thoroughly and set aside.
  3. Heat the oil in a large frying pan or wok. Add the garlic and sauté over low heat for about one minute.
  4. Add the vegetables and increase the heat. Stir-fry for no more than 5 minutes until bright and tender-crisp, adding small splashes of broth as needed to keep the pan moist.
  5. Whisk the sauce again and pour it into the vegetable mixture. Once the liquid thickens and the dish is heated through, season with additional soy sauce to taste and serve hot.

Nutrition

Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 826mgFiber: 5gSugar: 9g

Notes

Variations: 
  • Feel free to use a mixture of broccoli and cauliflower rather than just broccoli.
  • I used white button mushrooms for this recipe, but you can use a more exotic variety such as shiitake or wood ear mushrooms.