Vegetable Stir-Fry

Campbell's Vegetable Stir-Fry Recipe

This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Servings: about 1 cup each

Cook: 15 min.

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:
    Or

    * 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 low-sodium soy sauce
1 tablespoon vegetable oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup baby carrots
1 cup sliced celery
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

  • 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.
RID#25679_4

Your Recently Viewed Recipes