Stir Fry Vegetables Recipe

Use fresh vegetables in season to prepare Stir-Fry Vegetables.
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  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
  • 1 teaspoon cornstarch
  • 2 tablespoons oil, divided
  • 1 medium onion, sliced thin
  • 1 cup diagonally sliced carrots
  • 2 cups broccoli florets
  • 2 cups sugar snap peas
  • 1 large red bell pepper, cut into strips
  • 2 teaspoons McCormick® Sesame Seed
15 mins
10 mins

1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.


Variation: Use McCormick° Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.

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Nutrition (per serving)
Calories: 59 Calories
Fat: 3 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 110 Milligrams
Fiber: 2 Grams

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