Vegetable Stir Fry

Vegetable Stir-Fry

Chinese takeout can be riddled with excess sugar, sodium and MSG. This make-at-home version has all of the flavor you love without the unhealthy extras. Vegetables can be chopped ahead of time and stored until ready to use. Kikkoman® makes a non-GMO soy sauce for added health benefits and peace of mind — look for it in your local grocer or specialty market.

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  • 1. In a small bowl, stir together sherry, soy sauce, molasses, honey, garlic, ginger, sesame oil, red pepper flakes and cornstarch until smooth. Set aside.
  • 2. Heat a wok (or large skillet) with canola oil over high heat until hot. Add green onions and carrots to skillet and stir-fry 2-3 minutes. Add remaining vegetables and stir-fry 5-7 minutes more or until vegetables are crisp-tender.
  • 3. Add reserved mixture to vegetables. Stir-fry 1-2 additional minutes to heat through, thicken and coat evenly.
  • 4. Serve immediately over brown rice.