Mixed Veggie Stir Fry

Prep Time
Cook Time
Ready In

"I just love vegetable stir fry's...don't need anything else for me just a nice big bowl of it. For the veggies you can choose broccoli, bell peppers, baby corn, carrots, snow peas, water chestnuts, etc...etc...If your using carrots slice them thinly. This is a very quick meal to make and yummy too...."

Original recipe yields 4-8 servings


  • Serving Size: 1 (229.8 g)
  • Calories 189.3
  • Total Fat - 9.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0.8 mg
  • Sodium - 379 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.4 g
  • Protein - 5.6 g
  • Calcium - 58.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.1 mg

Step 1

Saute the prepared veggies in the peanut oil over medium heat in a wok or frying pan for about 5 minutes or till veggies are almost tender.

Step 2

Add in the oyster sauce and water and blend well and continue cooking for another 3 minutes until sauce thickens. Serve immediately.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

This is a lovely recipe for using up the bits and pieces of veggies left in the fridge. I used mushrooms, green pepper, fennel, baby bock choy and celery, and red onion, turned out very tasty. love the oyster sauce, nice instead of thickening up with cornstarch or flour. Served it over brown rice.  Thanks for posting.

(22 Mar 2012)