Stir-Fry Vegetables

Stir-Fry Vegetables

In this recipe:

based on 1 reviews
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15 min.
20 min.
8 Servings

Whip up this stir-fry with your favorite vegetables. It's very quick to prepare and makes a beautiful side dish.


  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 3 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 6 cups assorted sliced vegetables (zucchini, celery, carrots, broccoli florets, mushrooms, bean sprouts, snow peas and/or red bell peppers)
  • 2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
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HEAT oil in large skillet or wok over high heat. Add onion, garlic, ginger and crushed red pepper; cook, stirring frequently, for 1 minute or until onion is tender.

ADD vegetables. Cook, stirring frequently, for 4 to 6 minutes or until vegetables are crisp-tender.

STIR in soy sauce. Serve immediately.

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This is so tasty! The red pepper gives it just a little bit of spice. I throw in all the vegetables I can find.

- Barb from

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 60
  • Calories from Fat: 35
  • Total Fat: 3.5g (6% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 280mg (12% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 1g
  • Vitamin A: 50% of DV
  • Vitamin C: 60% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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