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Veggie Stir Fry

Ingredients

  • 2 Large carrots, peeled, sliced diagonally
  • 1 Large onion, cut into chunks
  • 500 grams, Broccoli, broken into small florets
  • 125 grams, snow peas, ends trimmed
  • 1 large green bell pepper, cut into chunks
  • 1 large red bell pepper, cut into chunks
  • 125 grams, mushrooms, cut in half
  • 125 mL, Western Family lower sodium chicken broth
  • 30 mL, Western Family soy sauce
  • 75 mL, bottled chili sauce
  • 30 mL, HP steak sauce
  • 30 mL, brown sugar, packed
  • 20 mL sesame oil
  • 15 mL. Western Family cornstarch
  • 15 mL, Western Family Canola oil
  • 125 mL, cashews, unsalted

Directions

Prepare the vegetables and set aside.

Combine the chicken broth, soy sauce, chili sauce, HP sauce, brown sugar, sesame oil and cornstarch. Mix well.

Heat the oil in a large wok. Add the carrots, cook for about 1 to 2 minutes.

Add onion and cook for 1 more minute. Add broccoli, peas and peppers, cook for 2 minutes.

Add mushrooms and cook for 30 seconds. Add the sauce mixture.

Cook for another 2 minutes tossing to coat the vegetables with the thickening sauce. Stir in cashews. Serve over rice or noodles.

Health Tip

Make this a complete meal b serving with chicken, prawns, pork, lean beef or tofu.

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Related Recipes

Veggie Stir Fry

Ingredients

  • 2 Large carrots, peeled, sliced diagonally
  • 1 Large onion, cut into chunks
  • 500 grams, Broccoli, broken into small florets
  • 125 grams, snow peas, ends trimmed
  • 1 large green bell pepper, cut into chunks
  • 1 large red bell pepper, cut into chunks
  • 125 grams, mushrooms, cut in half
  • 125 mL, Western Family lower sodium chicken broth
  • 30 mL, Western Family soy sauce
  • 75 mL, bottled chili sauce
  • 30 mL, HP steak sauce
  • 30 mL, brown sugar, packed
  • 20 mL sesame oil
  • 15 mL. Western Family cornstarch
  • 15 mL, Western Family Canola oil
  • 125 mL, cashews, unsalted

Directions

Prepare the vegetables and set aside.

Combine the chicken broth, soy sauce, chili sauce, HP sauce, brown sugar, sesame oil and cornstarch. Mix well.

Heat the oil in a large wok. Add the carrots, cook for about 1 to 2 minutes.

Add onion and cook for 1 more minute. Add broccoli, peas and peppers, cook for 2 minutes.

Add mushrooms and cook for 30 seconds. Add the sauce mixture.

Cook for another 2 minutes tossing to coat the vegetables with the thickening sauce. Stir in cashews. Serve over rice or noodles.

Health Tip

Make this a complete meal b serving with chicken, prawns, pork, lean beef or tofu.