Description
Enjoy the fresh, crisp, and lightly seasoned vegetables just like your favorite Panda Express Mixed Vegetables—but made right at home! This easy stir-fry features broccoli, zucchini, carrots, green beans, and cabbage, cooked with garlic, ginger, and a savory broth. It’s a perfect healthy side dish that pairs well with rice, noodles, or your favorite protein.
Ingredients
Scale
- 16 ounces chicken stock
- 1 teaspoon soy sauce
- 1 cup broccoli florets
- 1 cup zucchini, sliced into half circles
- 1 cup carrots, peeled and cut into 1-inch pieces
- ½ pound green beans, trimmed and cut in half
- ½ green cabbage, cut into large pieces
- 2 tablespoons vegetable oil
- ¼ teaspoon toasted sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh ginger
Instructions
- Prepare the Vegetables – Wash and chop all vegetables as instructed.
- Heat the Oils – In a large skillet or wok, heat vegetable oil and toasted sesame oil over medium-high heat.
- Sauté the Garlic and Ginger – Add minced garlic and fresh ginger to the hot oil. Cook for 30 seconds until fragrant.
- Stir-Fry the Vegetables – Add broccoli, zucchini, carrots, green beans, and cabbage. Stir-fry for 5–7 minutes, tossing frequently.
- Add the Broth and Soy Sauce – Pour in the chicken stock and soy sauce. Stir well to coat the vegetables.
- Simmer Until Tender – Let the mixture simmer for 5 minutes, ensuring the vegetables remain crisp-tender.
- Serve and Enjoy – Remove from heat and transfer to a serving dish. Enjoy as a side dish or a light meal!
Notes
- For a vegan version, use vegetable broth instead of chicken stock.
- Add red pepper flakes or sriracha for a spicy kick.
- This dish pairs well with steamed rice, quinoa, or grilled tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired