Chinese Vegetable Stir Fry Recipe

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This stir fry recipe is similar to the filling of an eggroll. It's delicious either on white rice or chinese noodles.
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  • 2 tablespoons oil
  • 6 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 4 cups green onions, sliced
  • 1 teaspoon salt
  • 1 pound chicken breasts, boneless, skinless, thinly sliced
  • 1 1/2 cups cabbage, shredded
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3/4 cup carrots, sliced
  • 1 1/2 cups sugar snow peas
  • 1 cup chicken broth, divided
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons cornstarch
  • 2 cups hot cooked rice
20 mins
20 mins
40 mins
Heat oil in a wok or large skillet.

When oil begins to smoke, stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes.

Add chicken and stir until opaque, about 3-5 minutes.

Add remaining minced garlic, onions, cabbage, bell pepper, carrots, peas and 1/2 cup of the broth; cover and cook 3-5 minutes to cook vegetables.

In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch.

Add sauce mixture to meat and vegetables; stir until chicken and vegetables are coated and sauce has thickened.

Serve immediately, over hot rice if desired.

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Chinese Vegetable Stir Fry Recipe Reviews

chinese vegetable stir fry

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
ktbrumm User
Rating of 4 out of 5.0 stars
Reviewed By
"The sauce didn't thicken like I thought it should have. I liked the flavor, more brothy than Asian, but still good. It really did taste like the eggroll filling."
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