Vegetable Stir-Fry

Campbell's Vegetable Stir-Fry Recipe

This tasty stir-fry allows the flavor and texture of fresh vegetables to shine through, especially when glazed with a savory sauce featuring hints of soy sauce, ginger and garlic.

At a glance


15 min.


30 min.



Servings: about 1 cup each

Cook: 15 min.

Cost per recipe: $2.20 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 tablespoon vegetable oil
1 cup broccoli  florets
1 cup cauliflower florets
1 cup baby carrots
2 stalks celery, sliced (about 1 cup)
2 teaspoons grated fresh ginger root  or 1/8 teaspoon ground ginger
1 clove garlic, minced
1/2 teaspoon toasted sesame seeds  (optional)

How to Make It

  • 1

    Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.

  • 3

    Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Full Screen View

Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth


75 73 75


4.3g 4.2g 4.2g


0.4g 0.3g 0.4g


0mg 0mg 0mg


329mg 407mg 334mg


7.7g 7.7g 7.7g


1.7g 1.7g 1.7g


2g 2g 2g


100%DV 100%DV 100%DV


45%DV 45%DV 45%DV


4%DV 4%DV 4%DV


6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
  • Flavor Variation: for Asparagus Stir-Fry, substitute 1 pound asparagus, cut into 2-inch pieces (about 3 cups) for the vegetables and increase the garlic to 2 cloves.  Proceed as directed above.
You need to be signed in to add a note to this recipe.
Please Log In or Register.