Vegetable Stir Fry

Serves: 2
Time: 15 mins


  • 5g cornstarch
  • 120ml cold water
  • 45ml soy sauce
  • 90g fresh broccoli florets
  • 61g carrot, thinly sliced
  • 1/2 small onion, julienned
  • 15ml vegetable oil
  • 70g shredded cabbage
  • 1 small zucchini, julienned
  • 6 large mushrooms, sliced
  • 1g minced garlic
  • Hot cooked rice

1) In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside.

2) In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender.

3) Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.